- 60 g Psyllium husk
- 80 g Coconut Flour
- 50 g pepitas
- 25 g sunflower seeds
- 25 g flaxseeds
- 25 g chia seeds
- 1 tsp salt
- 2 tsp Coconut sugar
- 2 tsp Baking Powder, gluten free
- 1 egg
- 400 g water, mineral
- 60 g Tandoori Paste
Recipe 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!
- Preheat oven to 200'C.
Add all dry ingredients: coconut flour, chia seeds, flaxseeds, pepitas, sunflower seeds, coconut sugar, baking powder and salt into Thermomix mixing bowl mill 1min, speed 10.
Add remaining ingredients: egg, water & tandoori paste mix15 secs, speed 7.
Knead2 mins, "Dough mode"
Empty dough onto ThermoMat and roll into a log.
Then using your spatula cut into 10-12 pieces and shape into rolls.
Place the ThermoMat onto a baking tray and bake for 30mins. Or, you can place rolls onto baking paper.
Once cooked leave to cool on a wire rack - Enjoy
Accessories you need
Make your own tandoori paste in your Thermomix - I use the recipe from Flavours of India.
Make your own GF Baking Powder - I use the recipe from the Basic Cookbook / EDC
You can use any seeds for this recipe, just swop in/out to use what you have at home
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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