add that crunch back in...
Ingredients
1C Buckwheat Flakes
1C Macadamia Nuts
1C Shredded Coconut
1C Coconut Flakes
1/2C Sunflower seeds
1/2C Goji berries
1/2C honey
1/2C coconut oil
Method
Roughly chop macadamia nuts (in Thermomix - pulse 2-3 times)
Put all dry ingredients into a large bowl and add the nuts
Melt honey and coconut oil
Pour into the dry ingredients and combine with a wooden spoon until everything is coated
Place in a lined baking dish and bake 180 degrees for approx. 15-20 minutes until golden
Stirring occasionally
Allow to cool in the dish, then crumble up using a wooden spoon
Store in an airtight container in the pantry
Perfect on top of your coconut yoghurt for a filling breakfast or snack on the go...
Perfect on pancakes or with coconut yoghurt
Ingredients
2 eggs
80g honey
3 passionfruits
60g ghee
Method
Insert the butterfly into Thermomix bowl
Add all ingredients in the bowl
Cook 8 minutes, 80 degrees, speed 3
Pour into a container and allow to cool. Store in fridge
Smooth and Creamy Yoghurt, no dairy!
The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel
Ingredients
800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**
Method
Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 80 degrees, speed 3
Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3
Pour into containers and leave in yoghurt machine for 24 hours
When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.
When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.
*Gelatin - make sure you use a good quality gelatin
You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t
I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.
**Yoghurt Starter
I use the dairy free culture from www.greenlivingaustralia.com.au as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).
Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures
Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum
