ThermOMG Recipes

Inspiring recipes for the Thermomix 

Caramel Cake

Beautiful cake to make for the caramel lovers.  Works great as cupcakes too.  I chose to top the cake with white chocolate buds but you could use icing or dusted icing sugar.  Enjoy. Eb x

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  • 250g butter, chopped
  • 100g golden syrup
  • 140g brown sugar
  • 4 eggs
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste or extract
  • White choc buds (optional)

Preheat oven to 180° and line a slice pan 30 x 20cm.

Place butter, golden syrup and brown sugar in the bowl and cook for 5 mins at 80° Speed 2.  Allow to cool for 5 minutes.

With blades on Speed 4, add eggs and mix for 30 seconds.

Add flour, baking powder and vanilla and mix on Speed 3 for 30 seconds.  Scrape down the sides and repeat if necessary.

Pour into pan, place choc drops on top and bake for 20-25 minutes.

 

Egg White Chocolate Cookies

I have been making buckets of icecream lately (playing with my new Cuisinart Icecream churner!) so no surprise I have an abundance of egg whites.  Searching for ways to use them I can across this recipe for Flourless Chocolate, Almond and Coconut Cookies which looked awesome.  They are!  I have altered the recipe because 3 cups of sugar seemed over kill and I'm glad I did.  Fabulous way to treat the family and not discard the egg whites.  Enjoy.  Eb x

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  • 140g raw almonds
  • 330g raw sugar
  • 50g raw cacao powder or cocoa
  • Pinch of salt
  • 4 egg whites
  • Tsp vanilla bean paste or extract
  • 60g shredded coconut

Preheat oven to 160° and line 2 baking trays with baking paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Set aside.

Add sugar in the bowl and mill on Speed 9 for 10 seconds.  Scrape down the sides.  Insert the butterfly.  Add cacao and salt.  Mix on Speed 4 for 10 seconds.  Then with the blades on Speed 4 add the egg whites and vanilla and mix for 30 seconds.  Scrape down the sides then mix again for 5-10 seconds.

Add almonds and coconut and mix on Speed 2 for 10 seconds.

Place spoonfuls onto the prepared trays leaving enough room for them to spread as they cook.

Bake for 15 minutes.

 

Fruit and Seed Bar

A great snack or breakfast on the go option full of seeds and fruit.  I used coconut sugar so it is not an overly sweet bar.  Enjoy.  Eb x

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  • 50g dried apple or apricots
  • 100g Self Raising Flour
  • 60g shredded coconut
  • 80g coconut sugar
  • 75g sunflower seeds
  • 75g pepita seeds
  • 60g inca berries or sultanas or cranberries
  • 110g milk
  • 50g plain yoghurt
  • 1 egg

Preheat oven to 160° and line a square or loaf tin.

Place apples to the bowl and chop on Speed 6 for 5 seconds.  Add flour, coconut, sugar, seeds and berries and mix on Reverse Speed 2 for 5 seconds.

Add milk, yoghurt and egg and mix on Reverse Speed 2 for 20 seconds. Pour into prepared tin, sprinkle some extra pepita seeds on top if desired.

Bake for 25 minutes.

Cranberry and Coconut Muesli Bars

So recently I was lucky enough to travel to Sydney for ThermoFest '16 (good lord that was the most fun I think I have ever had!!) and I decided to take some "snackage" with me incase I needed food on the run (I seriously needn't have bothered, they fed us exceptionally well!).  But anyway I grabbed some packaged muesli bars which is something I NEVER do anymore, just looking at the ingredients list sends shivers up my spine. However I really liked these particular ones and my daughter loved them also.  Time to create my own version! So here is my new go to snack on the run. It will take no time for you to make and will keep you going throughout the day.  Also makes a great breakfast bar for the kids that don't do breakfast!  Hope you guys enjoy these as much as I am.  Eb x

Note: Just as a quick cost comparison, my bars will cost you $1.08 per 100g, the store bought version will cost you $2.62 per 100g.  SAVING YOU $1.54 per 100g.

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  • 150g raw almonds
  • 50g pepitas
  • 20g sunflower seeds
  • 20g coconut oil
  • 200g rolled oats
  • 80g dried cranberries
  • 50g shredded coconut
  • 150g rice malt syrup
  • 60g dark choc bits
  • Extra 50g dark chocolate melted for top - optional

Preheat oven to 160° and place some baking paper on a tray.

Line a square 20cm baking pan with paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Add pepitas, sunflower seeds and coconut oil, mix on Reverse Speed 3 for 5 seconds.  Lay on the baking paper and place into the oven for approx. 20 minutes.  Note:  roasting the almonds and seeds is optional but does give the slice a nicer texture.

Allow the almond mix to cool.

Place back into the bowl along with rolled oats, cranberries, coconut and rice malt syrup.  Mix on Reverse Speed 3 until well combined.  Add choc bits and mix again on Reverse Speed 3 for approx. 5-10 seconds.

Press firmly into your pan then pop into the fridge to cool.  Cut into squares and top with a drizzle of melted chocolate if you choose.

Triple Choc Easter Muffins

If you are looking for chocoholic overload then these should fit the bill.  I have been making these at easter for around 10 years and they are just divine!  Serve them warm with icecream or as a morning tea treat.  Enjoy. Eb x

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  • 230g self raising flour
  • 40g cocoa
  • 160g brown sugar
  • 250g dark chocolate in pieces
  • 125g butter chopped
  • 300g sour cream
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 12-24 solid easter eggs (caramel, peppermint, Turkish delight – whatever!)

Preheat oven to 160deg and place patty pans in muffin tray.

Add flour, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds. SET ASIDE

Add chocolate and butter to the bowl and melt for 2-3 minutes at 50deg Speed 2.

Add flour mix on top then add remaining ingredients. Set to Closed Lid, Interval / Dough setting and mix until it is just combined (approx. 20 seconds). Use your spatula to help combine.

Spoon into patty pans, place an easter egg on top of batter then place another spoonful on top to cover. Bake for approximately 20 minutes. Makes 24 medium muffins or 16 large.

Dust with icing sugar or cocoa/icing sugar. If you want to go completely nuts you could also make some ganache to go on top!

Gluten Free Banana Bread

This recipe has been converted and tweaked from a Taste magazine recipe.  Super easy to make and loaded with great flavours.  I love using raw buckwheat and turning it into flour as I need to, it means I am always getting the best out of the food I eat.  Enjoy. Eb x

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  • 210g raw buckwheat
  • 15g shredded coconut
  • 30g raw almonds
  • 50g sugar (or coconut sugar)
  • 2 tsp TMX baking powder
  • ½ tsp bicarb soda
  • 30g shredded coconut
  • 1 small banana (75g)
  • 2 eggs
  • 70g coconut oil (melted) or grapeseed oil
  • 250g milk (or coconut milk)
  • 30g passionfruit (optional)
  • 1/3 cup maple syrup (optional)

Preheat oven to 160deg fan forced.  Spray a loaf pan 10cm x 25cm approx..

Add buckwheat, 15g coconut and almonds into the bowl and mill on Speed 9 for 1 minute.

Add sugar, baking powder, bicarb and 30g coconut and mix on Speed 3 for 10 seconds.

Add remaining ingredients (except maple syrup) and mix on Speed 4 for 10 seconds.

Pour into our loaf pan and bake for 40-45 minutes or until a skewer comes out clean.

When you take it out of the oven, poke holes in the top using your skewer then pour maple syrup over it.

Honey Muesli Slice

Back to school tomorrow!!! Trying to find some quick and easy snacks or breakfast on the go recipes?  I am always looking for a breakfast option my kids would be willing to eat so I gave these a go and they got the thumbs up!  The original recipe was given to me by a customer Vanessa W after she told me how much her daughter loves this slice.  I have tweaked the recipe to adapt to what I had in my cupboard and make the Thermomix do all the hard work but it is an awesome recipe so thanks for sharing Vanessa :) xx.  Enjoy. Eb x

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As a side note the honey I used was also a gift from Vanessa and it is amazing.  It's Dean's Bees Honey who is a local bee keeper.  I could only find his Facebook Page so if you need to find more information on where to buy you could probably contact him through there.

  • 50g linseeds (flaxseeds)
  • 60g shredded coconut
  • 100g rolled oats
  • 60g sesame
  • 60g pepitas
  • 60g sunflower seeds
  • 120g honey
  • 100g butter
  • 50g dried cranberries or sultanas or diced apricots

Line a slice pan (30cm x 20cm) with baking paper and preheat oven to 150deg.

Add linseeds to the bowl and mill for 10 seconds on Speed 10.

Add all other ingredients and mix for 7 minutes on 80deg Reverse Speed 2.

Press firmly into the slice pan and bake for approx. 20 minutes (until lightly golden) then place in fridge.  Cut into squares.

Banoffee Balls

My eldest daughter LOVES banoffee pie for dessert (who wouldn't!!).  So I thought I would whip up something that had that banoffee flavour that she can eat as a snack.  Winner!  This is still a sometimes food but better than a devouring a pie over a weekend :).  Enjoy.  Eb x

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40g shredded coconut

  • 250g packet of Buttersnap Cookies
  • 100g medjool dates pip removed
  • 25g shredded coconut
  • 100g banana
  • 100g oats

Add 40g coconut to the bowl and blitz on Speed 10 for 5 seconds.  Set Aside

Chuck everything else into the bowl and blitz on Speed 8 for approximately 30 seconds or until it all comes together.

Roll in coconut.

Keep in fridge.

Buckwheat Choc Chip Cookies

This recipe came into my newsfeed and looked too good not to try and it didn't disappoint.  It is easily converted to Thermomix and even better when you can mill your own buckwheat flour.  If you want to make the original you can find the recipe HERE.  Enjoy.  Eb x

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  • 160g buckwheat
  • 90g wholemeal flour
  • ½ tsp baking powder
  • Pinch bicarb soda
  • ½ tsp salt
  • 90g butter chopped
  • 30g caster sugar
  • 110g brown sugar
  • 1 tsp vanilla paste
  • 1 egg
  • 160g choc chips

Preheat oven to 170deg and line 2 trays with baking paper.

Add buckwheat to the bowl and mill for 30 seconds on Speed 9.

Add wholemeal flour, baking powder, bicarb soda and salt and mix on Speed 5 for 5 seconds.  Set aside.

Add butter and sugars to the bowl and cream on Speed 5 for 20 seconds, scrape down the sides.  Add vanilla and egg and mix on Speed 4 for 10 seconds.

Add the dry ingredients and chocolate to the bowl and set to Dough (Wheat) and knead the mixture for 30 seconds or until well combined.

Ball into 24 cookies and gently use a fork to press down.  Place into the oven and bake for 10-12 minutes or until lightly golden.

"Sao" Crackers

Have to say I am a little excited with this one!  We all love a Sao cracker around so to be able to make them on demand is awesome.  These are ridiculously easy to make so even if I have forgotten to get something ready for school lunches it's good to know these can be whipped up quickly with ingredients I always have available.  Personally I love vegemite on mine, what's your favourite topping?  Enjoy.  Eb x

  • 300g plain flour
  • 1/2 tsp salt
  • 80g hard butter chopped
  • 130g water

Preheat oven to 170deg.

Add the flour, salt and butter to the bowl and mix on Speed 5 for 10 seconds.  Add the water and mix on Speed 4 for 10 seconds.

Place a sheet of baking paper on a board and lightly dust with flour.  Put dough on top and roll the into a large rectangular shape (using flour to help with sticking).  Use a pizza cutter to make your squares and a fork to pierce the crackers.  Place paper onto a baking tray and bake in the oven for approx 15 minutes.  Flip the crackers over and bake for approx 10 minutes or until lightly golden.

Pretzel Hedgehog Slice

Effortless deliciousness :)  Eb x

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  • 1 packet of sweet biscuits (I used Choc Ripple)
  • 100g pretzels
  • 2 x 200g dark chocolate blocks ie pieces
  • 100g butter roughly chopped
  • 20g golden syrup
  • 1 egg
  • 30g coconut oil

Line a slice pan.

Add biscuits to the bowl and crush on Reverse Speed 4 for 5 seconds.  SET ASIDE in a bowl.  Hand crush the pretzels into the biscuits.

Add 200g chocolate into the bowl and grate on Speed 8 for 3 seconds.  Add butter and golden syrup and melt for 3 minutes at 50° Speed 2.  Ensure it is completely melted and scrape down the sides.  With blades on Speed 4 add the egg and continue to mix for 10 seconds.

Pour into the biscuit mix and combine well.  Pour into slice pan, pressing it down with a metal spoon and place into the fridge. 

Add 200g chocolate to the bowl and grate on Speed 8 for 3 seconds.  Add coconut oil and melt for 3 minutes at 50° Speed 2.  Pour over the top and place in fridge until set.

Banana Caramel Crumble Slice

Just had a craving for banana and caramel -must be the changing weather.  The only thing missing from this tart was a drizzle of chocolate sauce (not that it needed it mind you!) but this was pretty yum.  Serve with cream or icecream, warm or cold and I'm sure it will be a winner.  Enjoy. Eb x

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  • 100g water
  • 100g brown sugar
  • 100g golden syrup
  • 100g milk powder
  • 100g butter

Place all above ingredients into the bowl and cook for 7 minutes at 90 deg Speed 4. Set aside in a bowl to cool.  Clean bowl.

  • 100g raw almonds
  • 100g butter chopped
  • 60g rolled oats
  • 60g plain flour
  • 30g sugar

Preheat oven to 170deg and line a square pan.

Add almonds to bowl and blitz on Speed 9 for 5 seconds.  Set Aside

Add butter and melt on 50deg for 2 minutes Speed 2.  Add oats, flour, sugar and almond mix and mix on Speed 4 for 10 seconds.

Press into your pan using a metal spoon to push it down and up the sides of the pan.  Bake for approximately 20 minutes until lightly golden.  Allow to cool slightly.

  • 2 egg yolks
  • 100g banana

Into a clean bowl add the caramel mix and banana.  Turn blades to Speed 4 and with blades moving, add your egg yolks through the MC.  Leave to blend for 30 seconds.  Scrape down the sides then blend again for 20 seconds.

Pour into your pan and bake for 15 minutes or until the mix is no longer too wobbly. (slight wobble is ok)  Serve with cream or icecream.

Raw Brownie Slice and Raw Crunchy Brownie Balls

With Easter approaching I think we should all have some good chocolate snacks up our sleeve so we don't get too carried away.  These are 2 new recipes that are awesome.  The Raw Brownie Slice is a recipe from Anita.  For more great recipes you can follow her Facebook Page Creative Cooking with Anita.  Hope you enjoy these little winners.  Eb x

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 Don't you love my bowl!!  This was handed down to me by my Nan Nan.  I absolutely adore it.

Don't you love my bowl!!  This was handed down to me by my Nan Nan.  I absolutely adore it.

Raw Crunchy Brownie Balls

  •  80g walnuts
  • 80g raw almonds
  • 115g pitted medjool dates
  • 30g cacao powder
  • Tsp vanilla bean paste (optional)
  • 30g maple syrup
  • 30g cacao nibs
  • Extra macadamias

Add walnuts and almonds to the bowl and blitz on Speed 8 for 5 seconds.

Add dates, cacao powder, vanilla, maple syrup and mix on Speed 8 for 10 seconds.

Add nibs and mix on Speed 4 for 5 seconds.

Roll mix around a macadamia (if using) and keep in the fridge.

Raw Brownie Slice

Recipe by Creative Cooking with Anita

  •  65g pecans
  • 65g macadamias
  • 7 pitted medjool dates
  • 4 tbsp cacao powder
  • 4 tbsp shredded coconut
  • 1 tbsp honey
  • Pinch Himalayan sea salt

Add pecans and macadamias to the bowl and blitz on Speed 7 for 5 seconds.

Add dates and mix on Speed 7 for 11 seconds

Add remaining ingredients and mix on Speed 5 for 15 seconds.

Spread into a lined tin and place in fridge.

Banana Brownies

  • 50g butter chopped
  • 120g caster sugar
  • 210g banana
  • 250g white choc bits
  • 1 tsp vanilla bean paste
  • 1 egg
  • 200g plain flour

Preheat oven to 160deg and line a square cake pan.

Add butter to the bowl and melt for 2 minutes at 60deg Speed 2.

Ass sugar, banana,  choc bits and vanilla and mix on Speed 5 for 10 seconds

Add the egg and mix on Speed 3 for 5 seconds.

Add the flour and mix on Speed 4 for 5 seconds.  Scrape down the sides and repeat if necessary.

Pour into cake pan and bake for approximately 20 minutes.  Mix should be soft but not gooey.  

Bounty Bars

So we have the Raw Bounty Slice on our site, here is a non healthy version!!!  Eb x

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  • 300g raw sugar
  • 400g skim condensed milk
  • 400g shredded coconut
  • 200g dark chocolate
  • 50g coconut oil

(you made need to double the chocolate and oil)

 Add sugar to the bowl and mill on Speed 10 for 20 seconds.

Add milk and coconut and mix on Speed 5 for 20 seconds.

Line a lamington tray with baking paper and press the mix into the tin, get it as flat and even as you can.  Put into the freezer for at least an hour.

Add chocolate pieces to the bowl and chop on Speed 8 for 3 seconds.  Add oil and melt for 1.5 minutes at 50deg Speed 2.  While it melts remove your coconut and cut into pieces (I got 24 pieces) Pour chocolate into a Thermoserver.  Cover one side of the coconut piece then lay coconut side down on the baking paper.  Repeat with all the pieces.

Note if you want a thicker chocolate covering all over the bars then you will need to do 2 lots of the chocolate mix.

Place in freezer to set.

Almond Cinnamon Cookies

So are you always wondering what to do with the egg white after making your icecream?  Give this cookie a go.  It has become my new favourite.  It is NOT healthy - sorry but a delicious treat with its crunchy outside but chewy middle.  Rolled in cinnamon sugar makes it like a snickerdoodle but so much better.  Hope you enjoy it too (in moderation!) Eb x

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  • 200g raw almonds
  • 200g icing sugar
  • 2 egg whites
  • 3 heaped spoonfuls of caster sugar
  • 1 heaped tsp cinnamon

Combine caster sugar and cinnamon in a separate bowl and set aside.

Line a baking tray with baking paper and preheat oven to 160deg.

Add almonds to the bowl and blitz at speed 9 for 10 seconds.  Add icing sugar and mix on Speed 6 for 5 seconds.

Add egg whites and using the knead function (Closed Lid, Wheat), combine for approximately 30 seconds or until mix has combined well.

Ball a teaspoon full using your hands then roll into the cinnamon sugar.  Lay on the baking paper and gently press down with a fork.  Bake for 15-20 minutes.  Allow to cool then devour!

Caramel Popcorn

Just had a hankering for caramel popcorn (probably wishing I was in Singapore stuffing myself silly with Garrets popcorn).  So while this is not as good as Garrets, I couldn't keep my hand out of the bowl.  Next time I might add some macadamias or cashews for a bit of crunch!  Eb x

  • 80g butter popcorn (diced)
  • 130g brown sugar
  • 30g glucose syrup
  • 80g marshmallows
  • big bowl of popped popcorn

Add butter to the bowl and melt for 3 minutes at 70deg on Speed 2.

Add sugar and glucose and melt for 2 minutes at 80deg on Speed 2.

Add marshmallows and melt for 3 minutes at 100deg on Speed 2.

Pour over the popcorn and use your spatula to coat.

 

 

Caramel Macadamia Slice

Well it's official ..... I LOVE harvest season.  Lisa M is providing meals and snacks to her hard working team during harvest and if this is the type of food she is giving them they must be the happiest workers on the planet!!  I served this up for my cousin and her family for afternoon tea and I couldn't believe how quickly that slice disappeared.  So it is a clear winner.  I think I even had 3 pieces.  Seriously yum but sooo easy!  Enjoy Eb x (and Lisa M x)

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  • 120g macadamias (salted or unsalted – your choice)

Add nuts to the bowl and Turbo for half a second.  Set Aside.  If you want a more chunkier nut finish then you can chop with a knife.

Base

  • 125g self raising flour
  • 90g shredded coconut
  • 125g caster sugar
  • 125g butter (chopped)

Preheat oven to 180deg.

Add butter to the bowl and melt for 1 ½ minutes at 50deg on Speed 3.

Add remaining ingredients and mix on Speed 4 for 10 seconds.  Scrape down sides and repeat if necessary.

Press into a lined slice tin and bake for 12-15 minutes until golden.

Top

  • 395g sweet condensed milk
  • 20g butter
  • 30g golden syrup

Add all ingredients to the bowl and melt for 5 minutes at 90deg on Speed 3.

Add chopped nuts and mix on Speed 2 for 5 seconds.  Pour over the base and bake for 15 minutes or until golden.

When cooled you can drizzle chocolate over the top – it’s not necessary but it does make it even more delicious.

Raw Bounty Slice

Talk about your all round winner!  This is a conversion from a Woman's Day magazine and has been a hit with all my clients and friends.  It is not a sweet slice but is definitely morish and delicious.  Enjoy.  Gaye x

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Soak 150g raw cashews in water for at least two hours.

Grease and line a 20cm square baking pan

For the base add to bowl :

  • 100g almonds
  • 100g shredded coconut
  • 10 fresh pitted dates (medjool)
  • 40g rice malt syrup
  • 20g raw cacoa
  • 10g chia seeds

Add almonds to the bowl and mill on Speed 9 for 8-10 seconds.  Add all remaining ingredients and mix on Speed 6 for 10 seconds.  Press mixture evenly and firmly into the base of the pan and chill till required.  Clean the bowl.

Filling     

  • drained soaked cashews
  • 180g shredded coconut
  • 25g coconut oil
  • 1 tsp vanilla extract
  • 110g rice malt syrup

Add all ingredients to the bowl and mix on Speed 7  for 15 seconds or until well combined and then spread on top of the base pressing down with a fork.  Clean the bowl.

Topping  

  •  40g raw cacoa
  • 100g coconut oil
  • 80g rice malt syrup

Add all ingredients to the bowl and mix on Speed 4 for 20 seconds then pour evenly on top of the slice - chill for 30 minutes until set.                           

Walnut Mini Loaves

I do like to have a change from chocolate now and then, that said I came close to putting choc chips in this recipe, would have been nice but certainly wasn't required.  Eb x

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  • 60g walnuts
  • 125g butter chopped
  • 60g caster sugar
  • 1 heaped tsp vanilla bean paste
  • 2 eggs
  • 120g self raising flour
  • 60g plain yoghurt 

Preheat the oven to 160 deg and spray mini loaf tins

Add the walnuts to the bowl and chop on Speed 5 for 15 seconds.  Set Aside.

Add vanilla, butter and sugar to the bowl and cream on Speed 5 for 10 seconds.  Scrape down the sides.

Crack eggs onto the lid and with blades on Speed 4 add one at a time up to 20 seconds.

Add walnuts, flour and yoghurt and set to Closed Lid, Interval (Wheat) to fold for 7 seconds.

Pour into tins and top with a walnut.  Bake for 15-20 minutes.