THERMOMIX ® RECIPE
- 180 grams hazelnuts
- 50 grams buckwheat
- 1 tablespoon cinnamon
- 2 teaspoons Gluten Free Baking Powder, see TM recipe / Baking Powder
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 4 eggs
- 2 Bananas (ripe)
- 2 tablespoons Rice malt syrup
- 40-50 grams coconut oil
- 80-90 grams blueberries, Fresh or Frozen
Preheat Oven to 180c and grease bread tin and line base with baking paper
Add Hazelnuts to TM Bowl, mill on Sp 8 for 5 secs (set aside)
Add Buckwheat to TM Bowl and mill on Sp 8 for 15 secs (add to hazelnut meal)
Add Cinnamon, baking powder and salt to above.
Add bananas, rice malt syrup, coconut oil and eggs to TM Bowl, mix on Sp 5 for 5-10secs
Add dry ingredients to bowl and mix on Sp 5 for 5 secs or until combined
Add 3/4 of Blueberries and mix on Reverse Sp 4 for 4 secs.
Pour batter into well-greased tin, sprinkle with remaining blueberries.
Bake for approx 40-50mins.
Remove from oven and allow to cool for 10mins before removing from tin.
Milling & Dry Ingredients
Freezes well. (slice and place in zip lock bags)
Recipe converted from Nourish magazine (Jan/Feb 2015).
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.