ThermOMG Recipes

Inspiring recipes for the Thermomix 

Banana Caramel Muffins

Here's a sneaky little treat for school lunches or morning tea.  Super easy and super yummy.  Freeze really well too.  Enjoy.  Eb x

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  • 250 – 300g bananas mashed
  • 100g greek yogurt
  • 80g golden syrup
  • 2 tsp vanilla bean paste
  • 70g coconut oil melted (or vegetable oil of choice)
  • 1 egg
  • 220g plain flour
  • 1 tsp bi-barb soda
  • pinch salt
  • 150g white choc chips

Preheat oven to 190° and fill muffin tray with patty pans (12-18).

Add banana, yoghurt, syrup, vanilla, coconut oil and egg to the bowl and mix on Speed 5 for 10 seconds.

Add flour, bicarb and salt and use Dough Function to gently knead until combined.  Approx 30 seconds.  Use your spatula to finish mixing.

Fill up muffin tray and top with white choc chips.  Bake for approximately 15 minutes.

These freeze really well for school lunches.

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.

 

Helen's Chocolate Cake

This recipe comes courtesy of one of my customers.  One of the reasons I love being a consultant is all the recipe sharing.  This would have to be the easiest chocolate cake recipe out there, done in under a minute and can be made as a big cake or cupcakes.  Happy Valentines Day, keep sharing the Thermie Love.  Enjoy Eb x

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  • 300g self raising flour
  • 4 eggs
  • 50g cocoa or cacao powder
  • 170g olive oil (mild flavour)
  • 400g caster sugar (note I make it with 300g)
  • 200g milk
  • Pinch salt
  • Tsp of vanilla bean or extract

Place all ingredients into the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and mix for a further 30 seconds.

Preheat oven to 180°C and line either a large 26cm cake tin or 2 x 20cm cake.

Pour cake mix into pan(s) and allow to rest while your oven reaches temperature.  Bake for 35-40 minutes (depending on your oven).  Cake is cooked when a skewer comes out clean.

Allow to cool then top with your favourite icing.

 

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.

 

Quinoa and Sweet Potato Salad

This recipe is thanks to my mum who brought this salad along to a recent gathering.  Sensational!!!  It is really the dressing that is the wow factor but great one to make on hot week like we are about to have here in Perth!!  Bring on Australia Day with a christening of our new BBQ and some good hearty salads!  Eb x

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  • 1 cup quinoa
  • 1 small to medium sweet potato, peeled and diced
  • 500g water
  • Selection of fresh vegetables such as diced capsicum, diced cucumber, chopped snow peas, lightly fried/baked asparagus, diced red onion/spring onions, cherry tomaotoes
  • Couple of handfuls of rocket or fresh gourmet lettuce leaves of choice
  • ¼ cup of either walnuts, pepitas or sunflower seeds
  • Big handful chopped fresh coriander and mint leaves

Place quinoa in simmering basket then rinse under the tap until it runs clear.  Insert simmering basket into bowl, put potato on top of quinoa.  Pour water into bowl.  Cook for 20 minutes at Varoma Temp Speed 4.  Remove basket and set aside to cool.

When cooled, place all ingredients into a large salad bowl and combine.

For the Dressing (can be made in advance)

  • 50g lime juice
  • 50g red wine vinegar
  • 15g soy sauce
  • 40g honey
  • 80g olive oil
  • 1 fresh garlic clove peeled
  • 1 tsp cumin seeds
  • 1 chilli or to taste

Place all ingredients into the bowl and blitz Speed 8 for 10 seconds.  Pour over the salad.

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.

Fresh Salmon Cakes

I really do love a fish cake/pattie and I particularly love a tuna/salmon pattie (using tin fish) but my husband does not like the tin stuff!  We are big salmon fans so wanted to make something that still honoured the salmon, tasted awesome and was also moist to eat.  This recipe was absolutely superb!  I was worried when I put it on the plate and I didn't have anything to dip it into, momentary panic of thinking it needed a dipping sauce .... it doesn't!  An absolute joy to eat and with no left overs I'm thinking the family loved it too.  Hope you enjoy.  Eb x

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  • 2 garlic cloves
  • 80g celery, roughly chopped
  • 80g onion
  • 20g olive oil
  • Handful of fresh parsley (approx10-20g)
  • 100g fresh bread crumbs (half for mix half for coating)
  • 1 heaped tsp Dijon mustard
  • 30g mayonnaise
  • Pinch cayenne pepper(or to taste)
  • 500g fresh salmon filets (skinless) cut in thirds
  • Extra oil for frying

Place garlic, onion and celery into the bowl and chop on Speed 5 for 3 seconds.  Scrape down the sides.  Add oil and cook for 5 minutes at 120°/Varoma Reverse Speed 1.  Set aside to cool.

Add Parsley to the bowl and chop on Speed 7 for 3 seconds.  Add cooled onion mix, mustard, 50g only of breadcrumbs, mayonnaise and cayenne pepper and mix on Speed 5 for 5 seconds.  Set aside.

Place salmon into the bowl and chop on Speed 4 for 2 seconds.  Add onion mix and combine on Reverse Speed 1 for 20 seconds.

Form patties and roll in remaining breadcrumbs then place into the fridge until ready to cook.

To cook, shallow fry in olive oil on a medium heat being careful to not over cook. 

 

Pumpkin Hot Cross Buns/Bread

This became my go to Hot Cross Bun recipe over Easter this year.  It was a customer exclusive recipe too hence why I didn't share it before Easter but you can always save this one for next year or turn into pumpkin bread any day of the year to toast for breakfast.  Hope you enjoy it too.  Eb x

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  • 200g raw pumpkin, roughly chopped (unpeeled)
  • 50g maple syrup
  • 200g milk
  • 1 tbsp dried yeast
  • 550g bread mix (or 550g bakers flour + 1 tsp salt)
  • 1 egg
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground coriander
  • 2 handfuls of dried cranberries

Place pumpkin into the bowl and grate on Speed 6 for 5 seconds.  Scrape down the sides.  Cook for 5 minutes at 100deg Speed 2.

Add maple syrup, milk and yeast and mix 20 seconds on Speed 2.

Add flour, salt, egg and spice mix and mix on Speed 5 for 5 seconds.

Set machine to Dough Function for 5 minutes.  While kneading, add cranberries through MC hole.

Place onto a floured ThermoMat.  Set aside to rest until doubled, approximately 30-45 minutes.

Form into buns and place on a lined baking tray.

Mix 80g plain flour, 100g water, 1 tsp oil, 1 tsp cinnamon and 1 tbsp caster sugar either in a bowl or your Thermomix bowl.  Pour into a snap lock bag, snip one corner and pipe onto the buns.

Place buns into a cold oven, turn the temperature to 220deg and bake for approximately 20-25 minutes.

Mix 2 tbsp hot water and 2 tbsp sugar together and brush over the hot buns to create a sugar glaze.

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.

Ham and Spicy Cheese Loaf

Perfect for afternoon tea, picnics, lunch or in school lunch boxes.  Enjoy.  Eb x

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  • 1 tbsp dried yeast
  • 210g warm water
  • 350g bread mix (or bakers flour and tsp salt)
  • 20g olive oil
  • 100g cheddar cheese in cubes
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 100g diced ham

Place cheese, paprika and cayenne in the bowl and grate on Speed 8 for 5 seconds.  Set Aside.

Without cleaning the bowl, add in this order, yeast, water, bread mix and oil.  Mix on Speed 6 for 5 seconds then knead using your dough function for 5 minutes.

Oil your ThermoMat (or a bowl) and place the dough in.  Set aside until it has doubled (30 minutes).

Shape however you like, in a plait or individual buns and allow to prove a second time.  Preheat the oven to 200deg.  Then add the ham on top, followed by the cheese mix.  Cook for 20 minutes or until bread is done.

Note:  If you are short on time you can place the dough with ham and cheese on top into a cold oven, turn to 200deg and allow it to do its second rising in the oven.

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.

Teriyaki Chicken Noodle Salad

This was a big bowl of yumminess tonight.  A very simple dish to put together and if you plan ahead you could have the chicken pre marinated and in the freezer for a quick and easy dinner option.  You could also increase or decrease the quantities of the noodles, chicken and salad mix depending on how many people you are trying to feed.  The quantity below fed 4 of us tonight easily but next time I will beef it up so there are leftovers.  Enjoy.  Eb x

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  • 60g soy sauce
  • 30g brown sugar
  • 40g white wine or gin
  • 50g mirin
  • 1 large garlic clove
  • 20g fresh ginger peeled
  • 10g honey
  • 4-8 sliced chicken thighs
  • 200g carrots roughly chopped
  • 1 large spring onion roughly chopped
  • 200g cabbage roughly chopped
  • 1 tsp pickled ginger
  • 50g japanese mayonnaise
  • Tsp wasabi (optional)
  • 200g Lebanese cucumber diced
  • 180g soba noodles (more can be used)
  • Boiled water
  • Tsp sesame oil
  • Sesame seeds to garnish.

Add soy sauce, sugar, white wine/gin, mirin, honey, garlic and ginger to the bowl and blitz on Speed 8 for 20 seconds.  Pour over chicken and set aside in the fridge to marinade for 2-8 hours (or you can freeze for a quick meal later).  Clean the bowl.

Add carrots, onion, cabbage, pickled ginger and mayonnaise (plus wasabi if using) and chop on Speed 4.5 for 4-5 seconds

Add cucumber and mix on Reverse Speed 2 for 5 seconds.  Set Aside in salad bowl.

Place your noodles in a Thermoserver and cover with boiled water.  Place lid on and set aside until cooked (approx. 10-15 mins).  Drain through cold water then toss sesame oil through the noodles.  Add to salad.

Add a drizzle of oil to a frypan and cook your chicken until sticky.

Toss through your salad.  Garnish with toasted sesame seeds.

Vegetarian Cous Cous Wraps

I really enjoyed these just on their own but they also make a great side to have with some BBQ meats.  Quick and easy too.  Enjoy.  Eb x

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  • 1 garlic clove
  • 2 chipotle chillies (or 1 red chilli)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 20g oil
  • 700g mixed vegetables diced (3cm) eggplant, tomatoes, zucchini, capsicum
  • 1 cup cous cous
  • 1.5 cup boiling water
  • 1 tbsp vegetable stock paste
  • 12 tortilla wraps

Boil the kettle, add cous cous to your Thermoserver along with stock paste and a drizzle of oil.  Add your boiled water, give it a good stir then put the lid on and set aside.

Add garlic and chillies to the bowl and chop on Speed 7 for 3 seconds.  Scrape down the sides and add oil and spices to the bowl and cook for 5 minutes at 100deg Speed 1.

Insert the butterfly, add the vegetables and cook for 10 minutes at 100deg Reverse Speed 1.

Toss through the cous cous then serve with your wraps and a yoghurt dressing (yoghurt, lemon, coriander/mint/parsley, salt and pepper)

Vegan Chocolate Mud Cakes

Don't let the Vegan title fool you!!  These are decadent little cupcakes which will surely please everyone.  Although we are not a vegan family, I do have vegan friends so I like to have options for them but better than that, have you ever wanted to make something sweet then realised you are out of eggs?  No need to head to the shops just whip these up.  Enjoy.  Eb x

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  • 220g plain flour
  • 40g cacao powder
  • 100g caster sugar
  • 1 tsp baking powder
  • Pinch salt
  • 1 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 60g grapeseed oil
  • 200g water

Preheat oven to 160deg and place patty pans in muffin tray.  Makes approx. 18.

Add flour, cacao, sugar, baking powder and salt into the bowl and mix on Speed 5 for 10 seconds.

Add vanilla, oil, vinegar and water to the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and repeat for 10 seconds.

Spoon into patty pans and bake for approximately 10-12 minutes or until firm to touch.  Allow to cool and ice with your favourite topping.

Zucchini and Corn Fritters

Super quick, delicious side to have with any meal.  Nice to have a change from just veggies.  Enjoy.  Eb x

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  • 260g zucchini roughly chopped
  • 400g can of corn drained
  • 2 spring onions diced
  • Handful fresh oregano leaves
  • 150g spelt flour
  • 1 tsp chilli flakes
  • 1 egg
  • 60g milk
  • Salt and pepper to taste
  • 100g feta cubed

Add zucchini to the bowl and grate on Speed 4 for 7 seconds.

Add corn, onion and oregano and mix on Reverse Speed 3 for 5 seconds.

Add flour, chilli, egg, milk and S&P and mix on Reverse Speed 3 for 5 seconds.

Add feta and use your spatula to combine gently.

Heat up a frypan with olive oil and place spoonfuls into the pan.  Flip when golden.

 

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.