Lovely wholemeal berry scones recipe made from Something for Everyone cookbook. Recipe called for wholemeal self raising flour, 450g wholemeal flour used so I added 5 tsp of baking powder to sub for self raising flour. All the recipes have little sugar or salt added to cater for the babies. Used 125 g mixed frozen berries instead of blueberries , next time will add a tablespoon of sugar to flour as she suggests. Very yummy scones, liking the wholemeal texture.
Dont need to use fan bake with our oven, thermomumma’s recipes seem to work better with regular bake function. Turn bread rolls onto rack immediately helps the bottom dry. Can use bacon or ham.
Miss 9’s birthday banana cake and chocolate cupcakes. To my girls : Recipes are
Banana cake 20cm tin
Banana cake recipe is same as one posted above except used normal flour and 1 tsp of baking powder and 1 tsp of baking soda instead of self raising flour and baking soda in the above recipe. Iced with lemon icing.
Chocolate cupcakes ( recipe posted previously ) makes 12 muffin tin
- 3/4 c flour (100g)
- 1/4 c cocoa (35g)
- 1/2 c sugar (100g)
- 2 tsp baking powder
- 1/2 tsp vanilla
- 80g butter
- 2 eggs
- 1/2 c milk
- Preheat oven to 160 C. Line 12 muffins trays with cases.
- Add all dry ingredients to TM bowl, pulse a couple times on turbo then add wet ingredients and mix on speed 5-6 till combined. ( can double or triple qtys ) nb heat butter to room temp first
- Bake 160 C , 15-20 mins for normal size cupcakes, 10-12 mins for mini cupcakes
Using the chip for the third Thermomix cookbook ” everyday cooking for families “. The recipe link is above. Incorporated the garlic and rosemary into the dough and topped with extra rosemary and sea salt because we love the rosemary flavour and left out Parmesan. Rolled out to approx 2cm thickness and dimpled top so it cooks evenly. Texture is wonderful and soft. Same recipe as pizza dough in the Basic cookbook and chip, except for the added garlic and rosemary flavouring.
The chocolate brownie recipe in the new Thermomix chip (Everyday cooking for Families) is the masterchef brownie recipe posted earlier. So glad it’s made it’s way into a chip because it makes it even more of a breeze to make. Still almost halve the sugar and used 240g instead of 440g. More than sweet enough for us. Chopping whittakers chocolate at speed 4/5 leaves fairly large crunchy chunks in the brownie which the kids love. Cooked for 55 minutes.
This recipe is close to the recipe given to us by our lovely neighbour many years ago which was our standard go to recipe , the only difference is a bit extra milk and baking powder. To adjust to our favourite recipe , I take out baking powder , reduce milk to 6 TB and bake at 200C for 15-20 mins rather than cook at lower temperature of 160 C . Easy peasy. Made half the quantity so we don’t overload on sugar today and iced with lemon icing.
http://thermomumma.com/sweet-bun-dough/ ohhhh yessss… After yesterday’s clean eating gluten free rolls, it’s Friday and we decided to mix it up and make these gluten full beauties. Again using thermomumma’s fantastic sweet bun dough. Thick Custard made using the automatic feature in tm5 for 4-5 people perfect quantity for two and bit cake tins of scrolls. Roll the dough into the largest rectangle. Spread with custard. Prove for approx hour and bake 180 C for 15/20 mins.
This recipe has been highly recommended. If you’re looking for paleo bread rolls then they fit the bill, super soft straight from oven and still soft when cooled down. Made from psyllium husks, coconut flour and assorted seeds. The texture is not fluffy like normal bread but denser and slightly chewy, the chia seeds add a little crunchiness which is nice. I used a tsp regular sugar instead of coconut sugar. The dough is quite wet but easy enough to shape and the time to make is significantly quicker than normal bread buns because there’s no proving required. Simply grind the husks then mix in the other ingredients. Not sure if kids will like them, they may be too healthy for them!But they’re very filling. I just had one bread roll with chicken and it feels like it will last the distance to dinner.
http://chelseawinter.co.nz/egg-free-chocolate-cake/ Another fantastic recipe from Chelsea Winter, this is super quick, less than 5 minutes literally, to make in the thermomix. Adapted for the thermomix, reduced amounts of chocolate for ganache because 100g chocolate is more than enough for the icing. Crazy Italian chocolate cake (Chelsea Winter)
- 1 ½ cups standard flour (210 g)
- 1 cup caster sugar (180 g)
- ½ cup dark, good-quality baking cocoa (look for ‘dark’ on the label for best results) (35 g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil (65 g)
- 1 tbsp balsamic vinegar
- 3 tsp pure vanilla essence
- 1 ¼ cups water (290 g)
Add dry ingredients to TM bowl, turbo twice to sift, add wet ingredients, blend 5 sec, speed 5. Bake 40 mins 180 c. Allow to cool. Chocolate ganache (followed guided recipe as a base)
- 100g chopped dark chocolate (60-70% cocoa solids – use dairy-free if needed
- 70g butter (or dairy-free olive oil spread, or 2/3 cups coconut oil) we used olivani
Grate chocolate 10 sec , speed 8. Add olivani (for dairy free) . Heat 2min , 50c , speed 3. Allow to cool before spreading.
Another great recipe from thermomumma.com. These are as good as the Bakers Delight ones. Crunchy on the top and soft and fluffy in the middle … Perfect ! Took them out of the oven not a minute too soon, after 18 mins on fanbake, they would have been burnt by 20 mins and probably would have been done by 12-15 mins in our oven. Finding we don’t need to fanbake any of her bread recipes either, made these another time on nomal bake and increased to fanbake last 5 minutes to brown a little more. Will be going straight into freezer after they cool for lunchboxes. Hah…Well and truly fallen off the paleo wagon, it’s impossible when you see and smell the bread baking.