Almond Cake

Almond cake

gluten free dairy free soy free corn free refined sugar free grain free 


This is a great base recipe. Can be baked in a donut tin, cupcake cases, muffin tin and many different sized cake tins. This will make one small 20 cm round or square tin. Get creative with flavours!

Ingredients

1C almond meal

1/2C tapioca starch

2t baking powder

40g coconut oil

100g rice syrup

3 eggs

1t vanilla extract

Method

Preheat oven 180 degrees celcius

Combine all ingredients in the Thermomix bowl, 40 seconds speed 4 or mix together in a blender/food processor

Pour into lined cake tin - We use a round or square 20 cm tin

I find the square tin cuts into nice even slices for storage in small snap lock bags in the freezer

Bake for approx 40 mins until when pressed gently it bounces back

Remove carefully from the tin and cool on a rack

This version I stirred frozen raspberries through the batter and then once spread in the tin topped with slivered almonds and flaked coconut.

Variations

**This version I stirred frozen raspberries through the batter and then once spread in the tin topped with slivered almonds and flaked coconut.

**Banana cake - replace 1 egg with 1 banana. Add spice as desired. Cinnamon and nutmeg are a nice combo.

** Apple cake - add one grated apple to the batter. Add spice as desired. Cinnamon ginger and nutmeg are a nice combo.

**Chocolate - replace 1/8 cup tapioca with cacao powder

**Pear crumble cake - top batter with sliced pear and then top with your favourite crumble recipe

Macadamia and Almond Milk

Making Nut Milk in the Thermomix

You can use just one type of nut to make your milk, I love the combination of macadamias and almonds... the macadamias add a smooth velvety creaminess while the almonds add a gorgeous flavour and lots of nutrients

Ingredients

40g macadamias
40g activated almonds
1-2 dates (optional for sweetness)
800g water

 

Method

1) Weigh nuts and dates into TMX bowl
2) Grind 15 seconds, speed 6
3) Weigh in water
4) Cook 6 minutes, 60 degrees, speed 4
5) Now process 1 minute, speed 9 to combine well
6) Strain through muslin or nut milk bag

You can use the froth to make a delicious cappuccino
Store milk in the fridge and shake well before use
It will keep for 3 days

Fine Almond Meal in Thermomix

The impossible... right???

Well I have read all sorts of hints and tips on how to get your almond meal fine in the Thermomix... none got it very fine. Ok for some recipes, but terrible for cookies.

After some mouldy activated nuts, I decided I had better keep them in the freezer.







I wanted to make some Almond Bread and just chucked in some almonds and pulverised for 20sec speed 9... and low and behold, the meal was nice and fine!

The problem with nuts is they are full of oil and as you grind them, the heat releases the oils... hence a few seconds for a coarse flour, a bit too long and you have nut butter. When the nuts are cold, you get a bit longer before the oils are released so the Thermomix can make a finer meal.

I am using Almonds with the skin on, if you used blanched nuts, you would no doubt get an even finer result.

Very pleased I don't need to purchase expensive almond meal any more to make my cookies!


So the secret is simple

 

FREEZE YOUR NUTS BEFORE YOU GRIND

Gingerbread Cookies

Chewy spicy and lovely...

Ingredients:

1 1/2C fine almond meal
1/2C honey
3T coconut oil
1T ghee
1/4t mixed spice
1/4t ground ginger
1/4t salt
1/4t bicarb soda

Method:

Warm honey, oil and ghee in a small pot
Combine all dry ingredients in a large mixing bowl
Add melted liquids and stir until combined with a wooden spoon

Roll into small balls and place on a lined baking tray with space between to allow for spreading (they double in size)
Press flat with either your hand or a damp cup

Bake 180 degrees for 15 minutes until lightly golden... watch carefully as the honey cooks quickly

Cool on the trays (they will harden on cooling)



If you store in the pantry, they will remain chewy... If in the freezer, they are super crunchy






To flatten cookies, use a flat measuring cup... dip in water and press gently but firmly on cookie ball... carefully lift off cup... then repeat for remaining cookies

Almond Bread

Lovely and light... satisfies my craving for cake and bread

This makes a very small quantity and a thin slice. I use a small dish 18x12cm. It works well doubled.

Ingredients:

1/2C activated almonds
1T coconut flour
1T honey
1/4t bicarb soda
2 eggs

 

Method:

Using your Thermomix, Process almonds until they are almost a paste 30sec speed 8
Add honey, 10sec speed 4
Add eggs, 20sec speed 4
Add flour, 10sec speed 4

Pour into lined baking dish (don't be alarmed it should be runny)
Bake 180 degrees for 20 minutes until golden
Lift out of tin and cool on rack

Slice and freeze in portions if desired.