Ingredients
15 portion(s)
1 cup macadamia nuts
- 4 Cups Puffed Rice
- 1/2 Cup Rice Malt Syrup
- 1 Teaspoon vanilla essence
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6
30min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
add macadamia nuts to TMB TURBO for 2 secs 2-3 times until nuts form a smooth paste.
Add rice syrup and vanilla essence to the TMB with the macadamia butter "Gentle stir setting" on temprate 55 degrees for 4-6 mins until mixture melts.
In a LARGE mixing bowl add rice puffs once syrup has melted poor over rice puffs and mix together.
In a bakeing tray with baking paper flatten out mixture to desired thickness. put in the fridge for 20 mins or until firm, remove cut into squares. keep in a container or zip lock bag in fridge.
make nut butter
Accessories you need
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Spatula TM5/TM6
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Tip
this recipe was adapted from Sarah Willsons (IQS) LCM Bars.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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