- 80g white rice
- 80g brown rice
- 50g chickpeas
- 80g quinoa
- 100g Tapioca flour
- 55g sunflower seeds
- 2tsp xanthan gum
- 2tsp dried yeast
- 1tsp salt
- 20g coconut sugar
- 400g water
- 30g grapeseed oil
- 15g apple cider vinegar
- 1 egg
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place white and brown rice, chickpeas and quinoa in TM bowl. Grind 1 minute/Speed 9. Set aside
Place water, sugar and yeast in TM bowl. Set 37 Degrees for 2 minutes/ Speed 1
Add remaining ingredients along with reserved milled flour.
Mix 6 seconds / Speed 5
Knead 2 minutes.
Set aside to rise in warm place for 30 minutes. A prewarmed Thermo server is ideal.
As the mixture is sticky it is easy to scoop with an oiled 1/4 cup onto tray or an ice cream scoop.
Set oven to 200 Degrees C
Rest for another 15 minutes to rise before baking.
Place in oven and cook for 15- 20 minutes until turning golden.
To get a crisper finish on the outside place a hanfull of ice cubes in the oven at the beginning of cooking to produce steam.
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.
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