I love making nut butter because it is so easy and tastes so so good. My favourite of all the nut butters that I make would have to be the cashew, and I love eating it with celery. I also make Almond and Peanut butters. When making your butter you will have to listen to your machine as to when you need to scrape down the sides.
200 g Nut
- Place the nuts in the TM bowl and grind speed 7 / 1 min.
- Scrape down the sides and repeat till smooth.
- I repeat this process in 30 sec intervals.
- If you like a crunchy butter, you will need to place you smooth butter in a container and then place 50g of nuts into the TM bowl and pulse.
Happy Easter every one. Here is a easy recipe for you to whip on this long weekend.
430g GF Plain Flour
2 ¼ tsp Guar Gum
1 Tbs coconut sugar
1 tsp cinnamon
1 tsp Nutmeg
¼ cup Saltaners
¼ cup Cranberries
¼ cup DF Chocolate chips
¼ cup Coconut Oil
1 tsp Apple Cider
1 ¼ cup Warm water
- Place all the dry ingredients into the TM bowl and combine 10 sec / speed 3.
- Add the rest of the ingredients and combine 1 min / closed lid / dough.
- Tip out your dough onto the dough mat and divide into 16 equal portions, then shape and place on your oven tray.
- Cover the shaped buns with the dough mat and allow them to rise for an hour in a warm position.
- Before the hour is up turn on your oven to pre-heat to 150 degrees.
- Bake your buns for 15 – 20 minutes. Or until golden on top.
These buns are just divine straight out of the oven with a little coconut oil or honey.
We hope you have a safe and enjoyable Easter.
Pork spare ribs and fried rice what nicer combination is there? And to top it all off my children cooked it for usJ. I just love that the kids enjoy to cook and are willing to cook an evening meal for us (and I didn’t have to ask them, they just came up to me and said that this is what they were cooking for dinner). When a child is willing and enthusiastic to do something, you need to nurture that energy and provide them with the right materials for them to move ahead and develop their skills. Oh and of course I was willing to have a night of cooking.
PORK SPARE RIBS
This was a simple marinade that we often wack together for chicken and pork. For this recipe the pork marinated all day in,
Sweet chilli sauce
Whistershire sauce GF
Soy sauce GF
We don’t have any measurements for the amount of each sauce but you do need enough to coat the ribs.
When it is time to cook the ribs you can do this on either a fry pan or on the BBQ, but please be careful not to burn the marinade.
Rice cooked in the Thermomix according to the instructions in the everyday cook book. Once cooked it was put aside to cool while the other ingredients were being prepped. The other ingredients were beacon pieces, egg and a packet of frozen veg.
In a wok place some coconut oil to prevent too much sticking and allow it to heat up. Then add your egg that has been gently whisked together and allow it to almost cook before you give it a gentle stir and allow it to cook all the way through. Now that you egg is cooked put it into a bowl and set aside while you cook the beacon pieces and heat through the veg. When the veg is heated start mixing in your rice a little at a time so that it separates and starts to fry. After all the rice is added you can now add the egg and mix it through. All you have to do now is serve it all up on a plate and enjoy your hard work. J
1/2 cup lemon juice
1/2 cup honey
1/2 cup cashew pieces
4 room temp eggs
1/3 cup full-fat coconut milk
1/4 cup Coconut oil melted
1/4 cup cornflour
2/3 cup coconut flour, sifted
1 tsp baking soda
- Place the Lemon juice, honey and cashew into the TM bowl and puree 1 min / speed 7.
- Add the eggs, coconut milk and coconut oil into the TM bowl and mix 30 sec / speed 4.
- Add the rest of the ingredients to the TM bowl and combine 30 sec / speed 4.
- Scoop the batter into a greased pan and bake 175 degrees for 30 min.
- Once the cake is cooked allow it to cool in the pan for around 15 min then remove it from the pan and allow it to cool completely on a cooling rack.
It’s a very special day today for us here at Lucas Lifestyle, It’s our babies 10th birthday. That’s right people we now have all our children in double digits. Not only is it our babies 10th it’s also her grandfathers 70th in 2 more days. So celebrations galore was to be had for the whole day.
1 cup Sugar
1 cup Gluten free SR Flour
½ tsp xantham / gare Gum
½ tsp salt
1 ¾ cup egg white
1 ½ tsp cream of tartar
- Preheat your oven to 175 degrees.
- Place the Sugar into the TM bowl and grind for 30 sec / speed 7.
- Place the Butterfly into the TM bowl and then add the flour, salt and gum and aerate speed 3 / 30 sec.
- Carefully place your flour sugar mix into a separate bowl and set aside.
- You now have to clean out your TM bowl but please do this with a dry cloth to get all the flour out so that it doesn’t contaminate the egg whites.
- Insert the Butterfly into the TM bowl, followed by the egg whites, water and cream of tartar. Beat with the MC off 50 degrees / 3 -5 min / speed 4.
- You now need to place half your flour mixture to the TM bowl and combine 20 sec / speed 2.
- Add the rest of the flour and repeat the process until all combined
- Carefully transfer the cake mixture into your ungreased spring form tube pan. Run a butter knife carefully through the batter to release any trapped pockets of air. Smooth the top with a silicone spatula. The pan will be nearly full.
- Bake your cake at 175 degrees for around 30 to 40 min or until lightly brown on top and you skewer comes out clean. Your cake should springs back when pushed gently.
- Once cooked take it out of the oven and place it upside down and raised up from your bench and allow it to cool for around 1 hour. Remove from pan and allow to finish cooling on a wire rack.
- It is now time to eat all your hard work. ENJOY
Stewed apples are so versatile. You can have them for breakfast, as a snack during the day (in lunchboxes), and even for desert. I love to have mine with custard, and at any time of the day or night. Stewing apples are a good way to use the apples that are left at the end of the week before you put fresh ones in the fruit bowl from you shopping.
½ cup sultanas
1 tsp cinnamon
1 tsp mixed spice
1 – 2 MC of water
- Cut the apple into approximately 1cm cubes and place them into the TM bowl.
- Add the rest of the ingredients and cook 90 degrees / 20 min / speed 1.
- The amount of water that is added is dependent on how much juice you would like to have at the end and how juicy your apples are. It really is to your own preferences.
I know this recipe is in the everyday cooking for every family but I have a friend that loves my mayo but she doesn’t own a Thermomix. So I thought I would put it up here so that she can make it in her food processor. The recipe in the Thermomix book sais to separate the egg and then add the white in after the oil and once the mayo is thick. I found this step not necessary, as using the whole egg in the beginning works just fine
1 – 2 Cloves Garlic
1 Egg room temp
1 tsp Apple cider vinegar
Salt and pepper
250 g Grapeseed oil
- Place the garlic into the TM bowl and chop for 5 sec / speed 9. Then scrape down the sides.
- Insert the Butterfly, then place the egg, mustard, salt and pepper and vinegar into the TM bowl and mix 1 min / speed 4.
- Now you need to set the TM to 4-6 min / speed 4. Turn the TM on and slowly add the oil to the lid of the TM bowl with MC on.
While staying in my friend’s backyard in Maroochydore I have been taught this wonderful recipe and am keen to share it with you all.
2 zucchinis cut into chunks
1 carrot cut into chunks
1 onion quartered
1/2 cup GF self-raising flour
3 eggs lightly beaten
Feta cheese (I use Sheep)
- Place the carrot and then the zucchini into the TM bowl grate 2 sec / speed 9.
- Once grated remove from TM bowl and squeeze all the juice out. (this can be done with a nut milk bag or in a strainer)
- Place onion in TM bowl and chop 1 sec / speed 9.
- Place all the veg into a bowl. Add the rest of the ingredients and combine well.
- Put your mixture into a greased oven proof dish and cook for 40 min / 180 degrees or until cooked through and golden brown on the top.
- Allow to cool for around 15 min / ½ hour. Enjoy
Squeeze the juice from the zucchini and carrot is very important for if you don’t your slice will be to moist and end up as just hot slop
This has to be one of the easiest recipes to cook and it is also one of my family’s favourites. We whip it up after dinner for desert, as an afternoon snack, and even sometimes I whip it up for breakfast with stewed apple.
20g – 50g Honey
500g Coconut milk
20g – 30g Cornflour GF
- Place all the ingredients into the TM bowl and mix 30 sec / speed 6.
- Cook 90 degrees / 7 min / speed 4.
- The amount of honey that you put in depends on the sweetness that you desire, and the amount of cornflour that you use depends on the thickness that you require.
Original recipe is from ‘Everyday cooking for every family’ Thermomix page 155
Ahh donuts, they bring back so many fabulous memories of when my kids were babies and after having story time at our local library we would head over to the shops and have fresh hot cinnamon donuts as our treat for the week. Even now as I walk past the fresh donut shops I think gee I would love one of them right now J.
1 cup (120g) Almonds
2 tsp Honey
½ tsp Vanilla concentrate
¼ tsp Bi-Carb soda
¼ tsp Baking Powder GF
2 Tbs Cocoa Powder
½ Cup coconut milk
- Add the Almonds to the TM bowl 1 min / speed 8. Scrape down the sides and repeat till you reach a nut butter consistency. You may find doing it in 20 or 30 sec blocks works better for you. Time will vary depending on the oil content of the nut.
- Once you have formed a nut butter you then need to add the rest of your ingredients to the TM bowl and mix 1 min / speed 4.
- Place you mixture into a pre oiled doughnut tray and back in the oven at 175 degrees for 15 min.
- Allow the donuts to cool for around 10 min in the tray then take them out and allow to fully cool on a cooling rack. Or you could eat them while still warm
Once your donuts are cool you can then ice them if you wish. I iced mine with coconut butter.
‘Original recipe from The Spunky Coconut’