Nut Bar by jennybart. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Nut Bar

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Ingredients

35 piece(s)

Nut Bar

155 grams almonds
100 grams pecans
100 grams walnuts
55 grams almond meal
30 grams Shredded coconut
125 grams coconut oil
120 grams almond butter
175 grams honey
1/2 teaspoon vanilla essence
1/4 teaspoon sea salt
110 grams dried cranberries, (or blueberries or goji berries)

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6

2h 20min

Preparation 2h 15min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  Please 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!
- Recipe is created for
  TM 31
9
Afternoon tea Snack Supper Easy Natural Egg free Gluten free Lactose free Non-dairy Freezing

Recipe's preparation

This recipe has been adapted from a Pete Evans Recipe. I’m sure you’ll love it!

1.
Heat oven at 160°C.

2.
Measure the almonds, pecans, and walnuts in the TM bowl. Spread out on a Swiss roll tray, and bake for 5 minutes. Cool.

3.
Place a mixing bowl on top of the TM bowl and measure into it the almond meal and shredded coconut. Set aside this bowl.

4.
When the roasted nuts are cool enough, tip them into the TM bowl and roughly chop 3 sec/sp 4.
Tip nuts into mixing bowl with the almond meal and coconut. Set aside.

5.
Measure coconut oil, almond butter and honey into the TM bowl and heat for
3 min/50°C/sp2.

6.
Add to the TM bowl the reserved nut mixture, vanilla, salt and the cranberries and mix 1.30 mins/"Counter-clockwise operation" / sp 1.

7.
Spread into a lined and greased Swiss roll pan, and press down flat and evenly.
Place in fridge for 2 hours to set, then cut into 35 pieces.
Store in freezer.

NOTE:
This nut bar is served straight from the freezer as it does tend to fall apart when left out. (It does save you wanting to eat it all at once - although that is still tempting to do!) I love it straight from the freezer - so yum!!!

Accessories you need

Spatula TM5/TM6
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Tip

Almond Butter - can be substituted with peanut butter or any other nut butter

Honey - can be substituted with rice syrup

Play with this recipe and make your own creation! I'd love to hear your version and how it turned out!

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.