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Stained Glass Window Jelly

Stained Glass Window

It was my daughter’s second birthday today, and following on from a month of absolutely no food-mojo, I didn’t prepare anything healthy for this party at all. There were fruit cups, but they were slathered in cream. Yum, but not healthy, really. Anyway, it’s a party, I’m not going to beat myself up about it. Especially when what I did make was as playful and tasty and fun as Stained Glass Rainbow Jelly.

Stained Glass Jelly

I can’t take credit for this recipe – I originally found it at Food Librarian – and considering that I haven’t had any success at all with make from scratch gelatin recipes in the past, I was dubious, but it looked perfect for a Messy Play Party, so I had to try.

Here are a few tips you don’t have to learn for yourself:

  • With the coloured jelly, you can cut them into shapes if you’ve made them into thin enough layers. I made some flowers, and it worked well. I threw the ‘unused’ bits of the jelly into the mix anyway, since the shapes are all haphazard, it doesn’t matter.
  • When you layer them, however, don’t layer the shapes – i.e. the flowers – horizontally, as when you cut it, you cant see the shapes. You need to place the shapes in your dish vertically so you can see them when they are cut.
  • If you make these two days ahead, and store in a sealed container, they are still good. I was worried making them on Saturday that by Monday they would be rubbery, but they were delicious. It takes pressure off doing them the day before and being worried they won’t set in time.

Stained Glass Jelly

We use Farmlea condensed milk so as to avoid feeding the Nestle machine.

For this recipe I used Dr Oetker Gelatin – first time I’ve used it, and my first success. Coincidence? 😉

Want something a little healthier, highly nutritious, but tasty and no-bake? Click here for ‘Chocolate Bliss Balls’!

Stained Glass Window Jelly
Recipe Type: Sweet, Desert
Prep time:
Cook time:
Total time:
Serves: 40
A fun party food, easy to make, but with great impact. Everyone loves them!
Ingredients
  • 4 packets jelly
  • 1 can condensed milk
  • 2 packets gelatin
Instructions
  1. In four separate shallow containers, make the four jellies. IGNORE THE PACKAGE INSTRUCTIONS. Just mix each packet with one cup of boiling water. Once the jelly is dissolved, pop it in the fridge for at least four hours.
  2. Once the jelly is set, gently remove it from the shallow containers, and cut into squares or shapes.
  3. Next, pour 1/2 cup of cold water into a bowl.
  4. Add the two packets of gelatin and leave it to ‘bloom’ (absorb the water and swell up).
  5. Add 1.5 cups boiling water, mixing till the gelatin is dissolved.
  6. Add the can of condensed milk, mix it all together.
  7. Leave the condensed milk mix to cool a bit. If you pop the jelly in straight away, it my melt.
  8. Once it’s cooled down (about 10 minutes) add the jelly squares and return it all to the freezer.
  9. Leave for 4 – 6 hours, or over night. Loosen the sides with a butter knife, and tip out.
  10. Cut into squares or shapes.

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Raw Lime Coconut Chocolate Bliss Balls

Raw Lime and Coconut Bliss Balls

It’s Valentine’s Day next week, and while don’t particularly celebrate – not my choice, I love an occasion! – there’s no reason why I can’t treat myself with something tangy, sweet, smooth and delicious, while staying guilt free.

Raw Lime and Coconut Bliss BallsI tested these on a few friends who were surprised when I revealed the lime. It’s not overpowering, but all works together in a beautiful ensemble of flavours. I think so anyway.

These can be rolled into balls by rolling a small ball of white, then rolling a ball of chocolate mix, flattening it in the palm of your hand, and then working it around the white ball before refrigerating. If you use a mould, a silicone one works well as you can just pop the shapes right out. We use a silicone mould similar to this one.

Raw Lime and Coconut Bliss BallsYou don’t need a Thermomix for this recipe, but any high powered blender will make it a quick and easy recipe to make. A regular blender or food processor will do the job too, but you may need to do it parts. I think a big part of this recipe is having it smooth.

For more flavours, perfect for Valentine’s day (like chilli and chocolate, rum and raisin, salted caramel, all sugar free and raw. There’s even a chocolate chip cookie dough one for those not feeling the love) have a look at Bliss Balls For Beginners.

Raw Lime Coconut Chocolate Bliss Balls For Valentines Day
Recipe Type: Snack, Gift
Cuisine: Raw
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 20
Ideally keep these in the fridge, they are lovely cold. It’s not a deal breaker though.
Ingredients
  • Top Layer
  • 150g Cashews
  • 40g Shredded Coconut
  • Second Layer
  • 10g Cocoa
  • 40g Coconut Oil
  • 60g Shredded Coconut
  • Juice of 1 lime
  • 6 Dates
Instructions
  1. Add 150g cashews and 40g shredded coconut to a bowl.
  2. Mix until smooth – speed10 /30 secs
  3. Remove from bowl and spread on a tray or in shapes.
  4. Add the cocoa, coconut oil, shredded coconut, lime juice, and dates to a clean bowl.
  5. Mix until smooth – speed 10/30 secs
  6. Remove from bowl and spread over the white layer.
  7. Store in the fridge for long enough for the coconut oil to set, about half an hour, and serve. If gifting, keep these cool. They should be kept in the fridge if it’s really hot where you are.

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Thermomix Lamington Recipe For Australia Day

Lamingtons

I totally intended to lay off the sugary and cake-y recipes for a while, but since it’s Australia Day this weekend, and we had a great Australia Day extravaganza for the kids today, we made Lamingtons. There are loads of recipes online, but I found this one intriguing since it used a lot less flour and wasn’t actually what I’d call a sponge cake. It was really, really tasty though. The original is from the Thermomix Forum but I made a few changes.Lamingtons

Upon reflection, I think this is a brilliant recipe if you are making it the same day you’ll be eating it. Normally Lamingtons are better with day old cake, but with this cake it doesn’t make a difference at all. It’s perfect for same day Lamingtons.Lamingtons

 

Lamingtons
Recipe Type: Desert
Cuisine: Australian
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 20
An easy Lamington recipe for the Thermomix.
Ingredients
  • 120 g brown sugar
  • 3 eggs
  • 1 tsp Vanilla Extract
  • 50 g melted butter
  • 120 g Self Raising Flour
  • Lamington Icing
  • 25 g unsalted butter
  • 160 g milk
  • 500 g icing sugar
  • 50 g organic cocoa
  • 2 cups Shredded coconut to coat
Instructions
  1. Preheat oven to 190C.
  2. Place sugar into mixing bowl and mill 10 sec/speed 10.
  3. Add eggs and insert Butterfly.
  4. Whip eggs for 7 min/50C/speed 3. It’ll form an almost meringue like texture, smooth and creamy (and delicious, just sayin’)
  5. Melt the butter in the warm oven and also butter a 20cm pan.
  6. Add the vanilla essence to the melted butter
  7. Add the butter mix to the Thermomix bowl, for 5 sec/speed 4.
  8. Remove Butterfly and add the flour.
  9. Mix the dough for 10 seconds on interval speed (dough setting).
  10. Pour into the prepared tin and bake for 15 – 20 minutes.
  11. It should be springy to the touch.
  12. Cool for 5 minutes before turning out onto rack to cool completely, then freeze for 30 minutes before cutting.
To Ice
  1. Put butter and milk into mixing bowl and cook 2 min/80 C/speed 2..
  2. Add sugar and cocoa and blend for 20 – 25 sec/speed 4.
  3. Sprinkle coconut onto a tray, and pour icing into a bowl.
  4. Dip the cake pieces into the icing and make sure it’s totally coated. Put the cake onto the coconut, and toss it around so that it all is covered by coconut. If you hold it, it doesn’t receive an even coating.
  5. Place on a stone tray or in a glass bowl and leave to set.

 

 

 

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Soft Cherry And White Chocolate Thermomix Fudge Recipe

White Chocolate and Glace Cherry Thermomix Fudge

Charlotte, who contributes here from time to time, shared a fudge recipe on her Facebook page recently that, as a lover of both fudge and Thermomixes,I had to try. My first attempt following the recipe was only mildly successful, but for the second attempt I went with raw sugar, golden syrup and glace cherries and it is fantastic. So good, in fact that it has made it into the Christmas gift hampers for this year.White Chocolate and Glace Cherry Thermomix Fudge

If you have a last minute gift or party to cater for, these are so simple and totally worth it.

I use a brownie pan to pour it into, then cut using the guides, and cut each of those in four too, to bring them down to a snackable size.

We use Farmlea condensed milk to avoid using Nestle.

Soft Cherry And White Chocolate Fudge
Recipe Type: Sweets, Desert, Gift Basket
Cuisine: English
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 54
Delicious soft fudge, cut into bite sized squares to counteract the supreme sweetness. Thoroughly delicious though, and makes a big enough batch for gift baskets, or a party.
Ingredients
  • 1 can Farm Lea condensed milk
  • 250g raw sugar
  • 25g golden syrup
  • 125g butter
  • 200g white chocolate
  • 100g glace cherries
Instructions
  1. Add condensed milk, sugar, syrup and butter to the Thermomix bowl.
  2. Cook without MC at 100C speed 3 for 8 mins.
  3. Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC
  4. Add chocolate and cherries and mix on speed 4, reverse blades for 20 seconds.
  5. Pour into brownie tray
  6. Refrigerate for 3 -4 hours, cut and store in airtight container.

 

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Sweet and Salty Popcorn

PopcornWho doesn’t love popcorn!? We love popcorn in our house. It’s one of those healthy snacks that feels like such a treat. Either for a family night in snuggling & watching movies, or for a lunch box or afternoon snack. Popcorn is always a winner. Although I have to admit I was getting bored with the same old salted popcorn, so what did I do? I added sugar of course! This recipe makes such a big batch that the sugar isn’t too ‘naughty’, unless you eat the whole batch.. hehehe.

This recipe would also make a great gift in a hamper for Christmas time. You can swap the salt for a sprinkle of cinnamon for that warm festive touch.

Sweet & Salty Popcorn
Recipe Type: Snack
Author: Charlotte
Serves: 8-10
Who doesn’t love popcorn!? We love popcorn in our house. It’s one of those healthy snacks that feels like such a treat. Either for a family night in snuggling & watching movies, or for a lunch box or afternoon snack. Popcorn is always a winner. Although I have to admit I was getting bored with the same old salted popcorn, so what did I do? I added sugar of course! This recipe makes such a big batch that the sugar isn’t too ‘naughty’, unless you eat the whole batch.. hehehe This recipe would also make a great gift in a hamper for Christmas time. You can swap the salt for a sprinkle of cinnamon for that warm festive touch
Ingredients
  • 1/4 cup Vegetable oil, I use refined coconut oil
  • 1/4 cup Sugar, I use Rapadura sugar
  • 1/2 cup Organic popcorn kernels
  • Salt, I use pink Himalayan salt
Instructions
  1. Heat oil with 3 test kernels in large, deep, heavy pot with the lid on.
  2. Once the test kernels pop, your oil is hot enough. Add sugar, popcorn kernels & stir a bit, then cover.
  3. Shake pot every few seconds, it must be done so the sugar & popcorn won’t burn.
  4. Once popping has slowed, remove pot from heat and keep shaking until there’s no more popping.
  5. Tip into a BIG bowl. My biggest bowl isn’t big enough so I use a wok!
  6. Use a big spoon to mix it up and add a couple pinches of fine salt.
  7. Break up any clumps, and let cool just enough to dig in!
  8. TIP: Now Is a good time to put some into snack bags for lunch boxes..so it’s not all eaten at once!

 

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Tinker Bell’s Fairy-Wing Cupcakes

You know how a cupcake is a cupcake, and they all pretty much taste the same, right? No? Oh. Of course not. I’ve always loved our ‘usual’ cupcake recipe, but I have to tell you, we may have a new favourite. These “Tinker Bell Fairy Wing Cupcakes” from Issue 3 of the Disney Cakes and Sweets Magazine series are beautiful. We all loved them, and I’d  make them again with or without the fairy wing bit.

Easy Fairy Cakes

We substituted the caster sugar in this for Rapadura, just to cut some of the ‘bad’ out and replace it with something better. Even though the calorie count is about the same with the Rapadura, they aren’t empty calories. My husband, who does not like Rapadura at all, didn’t even notice and when I told him, was surprised. They are absolutely gorgeous.

(The stunning table decorations were from Zulily on a sale, but you can find them at Amazon too.)

Fairy Wing Cupcakes

 

Tinker Bell’s Fairy-Wing Cupcakes
Recipe Type: Dessert
Cuisine: Cakes
Author: Disney Cakes and Sweets
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 125g unsalted butter
  • 125g caster sugar
  • 2 eggs, beaten
  • 125g self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • For the decoration
  • icing sugar
  • jam (raspberry recommended, we used strawberry)
  • 300ml double cream
Instructions
Original Instructions:
  1. Pre-heat the oven to 190C/375F. Put the butter and caster sugar into a large mixing bowl and beat together until really light and fluffy. Gradually add the eggs, stirring in a spoonful of the flour if the mixture show signs of curdling.
  2. Sift the flour into the mixing bowl, together with the baking powder. Fold it into the mixture. Stir in the milk and the vanilla extract.
  3. If using individual silicone cupcake cases, place them on a baking tray. Divide the mixture between the cupcake cases. Place in the centre of the oven and bake for 15-20 minutes or until the cupcakes are well risen and springy to the touch. Cool on a wire rack.
  4. Dust each cupcake liberally with icing sugar. Using a small, sharp knife, slice off the top of each cupcake so that you have a slight indentation left in each one – set aide the cut-off pieces. Spread a little jam over the indentation in each cupcake.
  5. Whip the double cream until soft peaks form and then use to fill a piping bag fitted with a star nozzle. Pipe a swirl of whipped cream on top of the jam on each cupcake. Take the reserved cupcake tops and cut each one in half. Push two halves into the whipped cream on each cupcake. so that they look like fairy wings. Dust with a little extra icing sugar, if liked, and serve.
For the Thermomix:
  1. Pre-heat the oven to 190C/375F.
  2. If you’re using regular sugar, start with that, and beat on Turbo for two or three pulses.
  3. Put the butterfly in place, and add the butter into the mixing bowl. Beat together until really light and fluffy speed 4/ about 1 minute. You might have to scrape down the bowl half way.
  4. Add the eggs, flour and baking powder, milk and vanilla and mix speed 2/30 seconds.
  5. If using individual silicone cupcake cases, place them on a baking tray. Divide the mixture between the cupcake cases. Place in the centre of the oven and bake for 15-20 minutes or until the cupcakes are well risen and springy to the touch. Cool on a wire rack.
  6. Dust each cupcake liberally with icing sugar. Using a small, sharp knife, slice off the top of each cupcake so that you have a slight indentation left in each one – set aide the cut-off pieces. Spread a little jam over the indentation in each cupcake.
  7. Whip the double cream until soft peaks form and then use to fill a piping bag fitted with a star nozzle. Pipe a swirl of whipped cream on top of the jam on each cupcake. Take the reserved cupcake tops and cut each one in half. Push two halves into the whipped cream on each cupcake. so that they look like fairy wings. Dust with a little extra icing sugar, if liked, and serve.

Issue 3 also contains Woody’s soft and chewy toffee, Minnie’s marvellous cookies, Lightning McQueen cake Baloo’s chocolate fudge cake, and Piglet’s snuffle truffles

I’m all about the healthy. We experiment with raw food, drink water kefir, and cook from scratch. I even make my own butter. But to be great 80% of the time, we allow ourselves a break 20% of the time. For the next while, we’ll share recipes from the Disney Cakes and Sweets magazine series. They are not  healthy. The name kind of gives it away. But that’s okay. Sometimes we adjust the recipes a little to fit in better with our style, and sometimes I use a Thermomix instead of following the directions.  As part of a balanced diet, we hope you ‘ll join us. We’ll have fun!
(If you prefer completely raw, healthy, but still delicious snacks, have a look at Bliss Balls For Beginners)

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Rosetta’s Cute Coconut Ice

Issue 2 of the Disney Cakes and Sweets magazine brought with it some childhood memories for me. I remember making coconut ice as a child. I remember it including boiled sugar, however, which this recipe doesn’t, but maybe I’m confusing it with fudge?

No cook coconut iceIf you take away the serious sugar overdose in this recipe, coconut ice is a brilliant treat to get kids involved in. I haven’t made it in years – not since I joined the Nestle Boycot – but my husband found some Farmlea condensed milk recently and it’s reopened a world of sweet pleasures that were off limits unless I wanted to make my own condensed milk!

Anyway, traditionally coconut ice is pink and white, but I can’t seem to find a reason why. We decided to make ours red (which failed and look more pink than it should) and green to be all Christmassy. In future I’d rather do red and white and green and white. I think it would look better. Anyway, whichever colours you choose, here’s the recipe for you.

No Bake Coconut Ice
Recipe Type: Dessert
Author: Disney Cakes And Sweets
Prep time:
Total time:
Serves: 16
The original recipe says to stir all the ingredients together with a wooden spoon. If you’re not using a Thermomix, you’re going to have to get in there with both hands. The kids love it. It’s sticky and messy and tasty fun.
Ingredients
  • 397g can [url href=”http://www.amazon.co.uk/Farmlea-Condensed-Milk-397G/dp/B00BHFEF3K/” target=”_blank”]condensed milk[/url]
  • 300g (11oz) icing sugar
  • 300g (11oz) desiccated coconut (we used organic)
  • 1/2 tsp vanilla extract
  • food colouring of choice
Instructions
  1. Line or oil your baking tray. I use [u][url href=”http://amzn.to/1iI0G6l” target=”_blank”]an awesome brownie pan[/url][/u] for most things, and for this too.
  2. Pour condensed milk into a large mixing bowl and sift in the icing sugar.
  3. Add the coconut and vanilla essence or extract and mix together until well combined.
  4. If you’re having a white layer, spoon half the mix into your baking tray and flatten out pressing down tightly. If you’re having two coloured layers, split them into two bowls and add the required colours to each bowl.
  5. Mix well and add to pan, flattening till all the first layer is covered, and it’s all flattened.
  6. Place pan in the fridge for six hours or overnight to set.
  7. Once set, turn out and cut the coconut ice into squares.
  8. If you use the brownie pan, cut it while still in the pan. This will make huge slices though, so use a knife to cut again.
For the Thermomix:
  1. Make your icing sugar first, if you’re making your own.
  2. Add all but the colouring and mix on speed 2 for 30 seconds.
  3. Split the mixture into two, put one layer in the pan, then add the food colouring to one.
  4. Layer the next into the pan and leave to set in the fridge for at least 6 hours.
  5. Cut the set coconut ice into squares and enjoy.

Issue 2 also has recipes for a Winnie the Pooh Cake, cream-tea scones, fudge, florentines, 101 Dalmatians cake pops and Winnie the Pooh and friends silicone molds

I’m all about the healthy. We experiment with raw food, drink water kefir, and cook from scratch. I even make my own butter. But to be great 80% of the time, we allow ourselves a break 20% of the time. For the next while, we’ll share recipes from the Disney Cakes and Sweets magazine series. They are not healthy. The name kind of gives it away. But that’s okay. Sometimes we adjust the recipes a little to fit in better with our style, and sometimes I use a Thermomix instead of following the directions. As part of a balanced diet, we hope you ‘ll join us. We’ll have fun! (If you prefer completely raw, healthy, but still delicious snacks, have a look at Bliss Balls For Beginners)

A Very Thermie Christmas This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.

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Fruity Chocolate Chunks Recipe

Fruit Chocolate ChunksI’m not really sure why I feel like I should apologise for loving the Disney Cakes and Sweets series? Is it because it’s Disney? Or because it’s sugary cakes and sweets? Who knows, but what I do know is that I’m not even sorry. I’ve been slotting our new arrivals into the accompanied binder today, and I am excited, not only to bake and make with my four year old, the way we used to before her sister was born, but also to develop and grow my own baking – and more specifically decorating – skills.

The first recipe we made from Cakes and Sweets were Minnie’s fruity chocolate chunks. We pretty much changed everything in the recipe, but hear me out. It was so good, we made it again and again.

The original recipe calls for white chocolate (yuk! sorry, but no). It also called for freeze-dried raspberries which we didn’t have on hand, so we used mixed peel instead, and it called for pistachio nuts, which again, I didn’t have, so we used hazelnuts instead. I’m sure their version would be fine, but ours was awesome!

We’ll be putting some of these in jars with a ribbon or two for Christmas gifts. I reckon it beats a box of bought chocolates hands down. This is also a brilliant recipe for children to help with too.

Fruity Chocolate Chunks
Recipe Type: Disney Cakes and Sweets
Cuisine: Confectionary
Author: Luschka
Prep time:
Total time:
Serves: 300g
Originally from Disney Cakes and Sweets, this recipe has been adapted to our personal tastes.
Ingredients
  • 225g (8oz) good quality dark chocolate
  • 40g orange peel
  • 40g hazelnuts
Instructions
For the Thermomix:
  1. Lightly crush hazelnuts at speed 5/10 seconds
  2. Temper the chocolate to a perfect 37 degrees Celsius
  3. Sprinkle orange peel and hazelnut over a silicone pan. Pour the chocolate over it.
  4. Set aside for an hour to cool, then roughly crack into chunks. (Or if you have a chocolate bar mould you can use that instead.
Without a Thermomix
  1. Temper the chocolate in a double boiler, or in a glass bowl over boiling water.
  2. While it is melting, crush the hazelnuts lightly.
  3. Sprinkle orange peel over the hazelnuts and mixed them together in a silicone tray before pouring the perfectly tempered chocolate over it.
  4. Set aside to cool, then crack and enjoy.

Issue 1 also contains Giant Mickey Mouse cookies with a cutter, Honey cupcakes, marshmallow pillows, 101 Dalmations cake, passionfruit tarts, and part one of how to build a fairytale castle. 

I’m all about the healthy. We experiment with raw food, drink water kefir, and cook from scratch. I even make my own butter. But to be great 80% of the time, we allow ourselves a break 20% of the time. For the next while, we’ll share recipes from the Disney Cakes and Sweets magazine series. They are not  healthy. The name kind of gives it away. But that’s okay. Sometimes we adjust the recipes a little to fit in better with our style, and sometimes I use a Thermomix instead of following the directions.  As part of a balanced diet, we hope you ‘ll join us. We’ll have fun!
(If you prefer completely raw, healthy, but still delicious snacks, have a look at Bliss Balls For Beginners)

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Easy Thermomix Meringues

Silky Thermomix Meringues

I make our mayonnaise, and many other things from scratch, often requiring only the yolk of an egg. I hate seeing things go to waste, so I try to make something with the left over whites. While this isn’t by any means a healthy recipe, it is a lovely one. If you don’t have a Thermomix, here’s my non-Thermomix recipe.

Unless you eat them all in one go, the Thermomix Meringues will last in the cupboard for weeks, if not months!

We put them in the lunch box as snacks sometimes, or have them as desert with cream and fruit – absolutely yum.

To make the colours like in the image above, you need to separate the meringue mix into different bowls and very gently stir through the food colouring. Then use a spoon to move the batter into an icing bag, putting different colours next to each other rather than on top of each other.  As you squeeze it, the colours will mix and make pretty meringues.

If you make meringues with brown sugar they’ll come out in this golden-ish hue rather than white.

Silky Thermomix Meringues

Easy Thermomix Meringues
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
You can adapt this recipe as far as you like, in terms of amounts used, so long as you use 110g sugar to each egg white. In a TM31, I wouldn’t be inclined to go beyond 6 egg whites however. I have successfully made this with just one egg white too.
Ingredients
  • 3 Egg-Whites, room temperature
  • 330g White sugar (brown if you don’t mind them not being white)
  • Pinch of Salt
Instructions
  1. Put the sugar in the mixing bowl and pulse for 10 seconds on Turbo.
  2. Place the butterfly in the bowl and add the egg whites along with a pinch of salt.
  3. ‘Cook’ at 37C for 7 minutes on speed 2, no MC.
  4. Leave the mix to cool for 10 minutes with the lid off.
  5. Mix again for 7 min/speed 2.
  6. Either pipe the mixture with a piping bag into small circles, or a large ‘pie’ for pavlova-style deserts, or dollop the mix onto a baking tray in spoonfuls, leaving space for expansion.
  7. Cook for about 60-90 minutes on 100C° to 120 min at 80C° depending on your oven and meringue sizes – as well as how chewy you want it.
  8. When finished, leave in the oven to dry out while cooling down.

 

*original recipe found on the Thermomix forums

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Raw Blackberry Crumble Recipe

Raw Blackberry Crumble

It’s easy to reach for comfort foods at this time of year, as the seasons change and we start going a little more insular, but there’s no reason your blackberry crumble has to be unhealthy – if fact, if you have a raw blackberry crumble, it’s fresh, good for you, and what’s more, you can make these ahead and take them out as you fancy.

I found the walnuts I used in this quite bitter, so will try different walnuts next time, or perhaps hazelnuts or something else. It’s a lovely snack to have in the freezer for when you just want something nice. These were especially good, because my daughters and I went foraging, picking the berries ourselves earlier in the day.

Take these from the freezer about half an hour before you eat them, and enjoy!

 

Raw Blackberry Crumble Recipe
Author: Luschka
Ingredients
  • [u]Crumble
  • [/u]
  • 1 cup walnuts/pecan nuts or cashew nuts
  • 1/4 cup shredded coconut
  • 2 pitted dats
  • 1/4 tsp vanilla extract or essence
  • Pinch Himalayan or rock salt
  • [u]Filling[/u]
  • 1 cup fresh blackberries
  • 2 dates pitted dates
  • 1 Tbsp honey, local preferable
Instructions
  1. I use my Thermomix, but any food processor that can handle nuts will do.
  2. To make the crumble, add the nuts, coconut, salt, dates and vanilla to the bowl and process – (10 seconds, speed 6). You want it to be a crumble, not a paste.
  3. Take 3/4 of the mix and press into a pan, or silicone cupcake pans. Put the rest of the crumble aside.
  4. To make the filling, add half the blackberries into the food processor, along with dates and honey. Process until well blended. Add the remaining blackberries and mix lightly so there are still whole blackberry chunks.
  5. Pour the blackberry filling over the crust in the cake pan, or scoop into muffin cases and top with the remaining crumble.
  6. Gently press the crumble, and freeze. When it’s a frozen, remove from muffin trays and place in airtight container.
  7. To serve, remove from freezer about half an hour before.