Desserts

Choc Hazelnut Spread

by // // No Comments

Luciously creamy indulgent chocolate hazelnut spread! 

🍫🌰Choc Hazelnut Spread🌰🍫 Think drizzled on pancakes, as a crepe filling, drizzled over a cake, over fruit skewers, sandwiched between cookies (yup that recipes coming!!), stuffed into medjool dates, or simply spread on some crusty sourdough bread! Yum!! 😍

(You can see in the image above how molten and lusciously creamy it is straight after being made!)

It is SO easy to make your own Choc Hazelnut Spread or ‘Nutella’ in the Thermomix! .

Using natural healthier ingredients and making it from scratch there is a lot to love about a spoonful of this decadent creamy goodness! .

Have you ever read the ingredients list on a bought Nutella or choc hazel spread? Next time you go to the shops, make sure you do so! 🙃

Now look at the image below of how the ‘Nutella’ sets after being in the fridge overnight! It sets up so nicely and is the perfect spreadable consistency after sitting out of the fridge for just 5 minutes!

I made this ‘Nutella’ a few years ago and now use it on my sister in laws Paleo Nutella Cake on my website, so give it a go if you haven’t already! 

Gabrielle xx

Print

Choc Hazelnut Spread

Luciously creamy indulgent chocolate hazelnut spread! 

  • Author: Gabrielle
  • Prep Time: 2 Minutes
  • Cook Time: 6 Minutes
  • Total Time: 8 minutes

Ingredients

60g Roasted Hazelnuts

75g Coconut Palm Sugar

100g Organic 70% Dark Chocolate (Use Dairy Free for complete Paleo)

100g Almond Milk

70g Butter or Coconut Oil

30g Raw Cacao Powder

1 tsp Vanilla Essence

Instructions

  1. Place the sugar into the mixing bowl and mill 10 Sec/Speed 9.
  2. Add the hazelnuts and mill 8 Sec/Speed 9.
  3. Add the dark chocolate and mill 10 Sec/speed 9.
  4. Add all the remaining ingredients and cook 6 Mins/60°/Speed 3.
  5. Place into jars and store in the fridge or set aside in a large bowl for use in the cake.

Notes

Make sure you make the delicious Paleo Nutella Cake with this delicious spread! 

White Nectarine & Coconut Cake (Gluten Free)

by // // No Comments

Coconut Nectarine Cake 2
White Nectarines are so often sweeter than yellow! I remember eating very sweet yellow ones as a kid, however they just don’t seem to be what they used to be, unless from a beautiful ancient grandma tree!
I think the idea of white nectarine & coconut goes so perfectly together too! The light and white flesh and fresh taste of the nectarine goes so well with white summery coconut!
Coconut Nectarine Cake 6 Full size
In my Kitch’n Thyme, I don’t use Organic Raw Sugar too often. I prefer to stick to the brown less refined sugars like coconut sugar or rapadura, however this time I wanted to keep the crumb nice and white, so I’ve opted for the raw sugar. I’ve significantly reduced the sugar since the first time I made it!

This cake is quite tall so you could afford to cut the cake into 16 pieces; I’ve even cut it smaller than that. But based on 16 pieces, that’s approximately 2.8 tsp of sugar per slice (not including the sugar content of the fruit). So not too bad, but definitely a treat! One to keep for a special occasion. We all are going to eat sugar at various times in life, I think the important thing is just to be mindful about it when we do eat something sweet, and not get in the trap of eating too much ‘hidden sugar’!

The flour mix is made up of rice, potato, & tapioca. Some people try to avoid the starches because of the low nutritional value, however as a gluten free option to wheat, which once again has a low nutrional value, the starches aren’t necessarily a totally bad option occasionally. Yes they are carbohydrates, but so is wheat, largely. They give a gluten free product a great texture, and make ‘gluten free’ a whole lot more enjoyable for some.
Coconut Nectarine Cake 3
The icing is a really quick lemon coconut butter! It’s super speedy to make and is a better option to a traditional sugar lemon icing!
Coconut Nectarine Cake 5
This cake would make the perfect treat for any birthday party or special occasion. Enjoy!

White Nectarine & Coconut Cake
Serves 16
Fresh, summery, with a delicate soft crumb, this cake is sure to delight the harshest gluten free critics!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 170g White or Brown Rice
  2. 115g Potato Starch
  3. 75g Tapioca Flour
  4. 15g Baking Powder
  5. 1 tsp Guar Gum
  6. 180g Organic Raw Sugar
  7. 250g Organic Butter
  8. 4 Organic Eggs
  9. 250ml Coconut Milk
  10. 40g Shredded Coconut
  11. 4 White Flesh Nectarines, each cut into 8 wedges
  12. 1 Tbsp Rice Flour
  13. Handful Toasted Coconut Chips, for decorating
  14. 2 Extra White Flesh Nectarines, for decorating
  15. Edible Flowers, for decorating (optional)
Coconut Butter Lemon Icing
  1. 130g Coconut Butter
  2. 2 Tbsp Lemon Juice
  3. 50ml Maple Syrup
  4. 50ml Coconut Oil
  5. 50ml Water
Instructions
  1. Preheat the oven to 180°C. Lightly grease and line a 9" (or 24cm) round cake tin and set aside.
  2. Place the rice into the Thermomix and mill 1 Min/Speed 9.
  3. Add the potato starch, tapioca, baking powder & guar gum and mix to combine 10 Sec/Speed 6. Set aside.
  4. Place the sugar into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  5. Place the butter into the Thermomix and melt 2 Mins/50°/Speed 4.Set aside.
  6. Without rinsing the bowl, place the reserved sugar into the mixing bowl along with the eggs. Mix 20 Sec/Speed 5.
  7. Add half the flour mixture and the reserved butter and mix 5 Sec/Speed 5.
  8. Add the remaining flour and the coconut milk and mix 10 Sec/Speed 3.5.
  9. Add the shredded coconut and mix 5 Sec/Speed 4/Reverse.
  10. In a small bowl, toss the nectarines with the rice flour, before adding to the Thermomix mixing bowl. Gently stir through the batter with a spatula before pouring into the prepared tin.
  11. Bake for 60-70 minutes or until golden brown and a skewer comes out clean. Allow to cool on a wire rack for 20 minutes before transferring to a wire rack to cool completely. (I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!)
Coconut Butter Lemon Icing
  1. Place all the ingredients into the Thermomix mixing bowl and mix 5-10 Sec/Speed 3.5. Pour over the completely cooled cake and let it run over the sides a little. Top with the toasted coconut chips, the fresh nectarine slices and the edible flowers and serve.
Notes
  1. *Tossing the nectarine with a Tbsp of flour will stop the fruit from sinking to the bottom of the cake!
  2. *I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!
  3. *Make my Coconut Butter here!
  4. * I suggest pouring the icing over the cake quite close to serving. The moisture in the icing tends to soak into the cake if left too long.
Kitch'n Thyme https://kitchnthyme.com.au/

Strawberry Tart

by // // No Comments

Strawberry Tart 3

This gorgeous tart came about recently as I had a lonely tub of creme fraiche in the fridge along with oodles of strawberries! I pretty quickly came up with this delicious tart of goodness! It’s really really easy to make. The most complicated part would be the pastry, but the filling is literally a 15 sec whiz together!

Crème fraiche is quite similar to sour cream, however it has a higher fat content than sour cream and doesn’t split like sour cream when boiled. It has a lovely nutty type flavour and is also good for whipping.

Together the creme fraiche with a block of cream cheese really does make the perfect filling!

I make my spelt shortcrust for this tart, and it really is delightful.
Strawberry Tart

I just love the look of the candied lemon zest on the top! It really looks so yummy! And it takes 5 minutes! Terrific! Just one of the reasons why I love my Thermomix! You could opt for lime zest on the top too!

Strawberry Tart 4

You could use strawberries interchangeably with raspberries and or blueberries! Yum!

To make it dairy free you could even use coconut yoghurt or whipped coconut cream perhaps too.

Strawberry Tart
Serves 8
This delicious tart is the perfect recipe for lapping up the strawberry season!
Write a review
Save Recipe
Print
SHORTCRUST PASTRY
  1. 50g Raw or Rapadura Sugar
  2. 1/4 Lemon rind
  3. 100g Wholemeal Spelt Flour
  4. 100g White Spelt Flour
  5. 100g Organic Butter, cubed & chilled
  6. 1 Egg
  7. 1/2 tsp Vanilla Essence
FILLING
  1. 250g Cream Cheese
  2. 200g Crème Fraiche
  3. 60ml Maple Syrup or Honey
  4. 1 tsp Vanilla Essence
  5. 1/2 Lemon, zested
  6. 500g Fresh Strawberries, hulled
CANDIED LEMON ZEST
  1. 1/2 Lemon
  2. 2 Tbsp Honey
  3. 1 Tbsp Water
SHORTCRUST PASTRY
  1. Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
  2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
  3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick and use to line the base and sides of a large rectangular tart shell.
  4. Prick the base with a fork then place back into the fridge for 30 minutes to chill.
  5. Line the tart case with a rectangular shaped piece of baking paper and fill the case with pie weights. Blind bake for 15 minutes. Remove the pie weights and bake for another 5-10 minutes until pale golden.
  6. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
FILLING
  1. Place all the ingredients into the Thermomix and mix 15 Sec/Speed 4. Scrape down the sides of the bowl and mix a further 10 Sec/Speed 4 or until the mixture is smooth and well combined.
  2. Pour into the prepared tart case and top with the whole strawberries.
CANDIED LEMON ZEST
  1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove any white pith using a paring knife then cut into a fine julienne using a very sharp knife.
  2. Place the honey, water and lemon peel into the Thermomix and cook 5 Mins/100°/Speed 2.
  3. Take the candied lemon zest out of the syrup and set aside.
  4. Using a pastry brush, brush the strawberries on the top of the tart with the syrup to glaze them nicely, then top with the candied lemon zest.
  5. Cut into pieces and serve!
Kitch'n Thyme https://kitchnthyme.com.au/

Cranberry & Almond Muesli Bars

by // // No Comments

Muesli Bars 1

I’m finally sharing these with you all! I’ve had a number of friends ask me for my muesli bars recipe recently…and some not so recently!! With school going back it’s a must share right now! They are so quick easy and really take no time to make as they require no baking! They are full of nutritious seeds and nuts, with much lower sugar content than shop bought packaged ones that cost the earth!

They do have oats in them, so they aren’t gluten free. However, they can easily be made gluten free. To do so, omit the oats and replace with 100g of either organic puffed rice, cornflakes, quinoa flakes, extra nuts, seeds or coconut flakes or a mixture of all of them!Muesli Bars 4

You can also make them completely nut free by omitting the almonds if your school is nut free. Just replace with extra seeds or dried fruit. Otherwise you can make my Paleo Lunchbox Squares as another option.

Muesli Bars 2

These bars are sweetened with Honey and Coconut Sugar. You can use just honey if you prefer. I like the flavour of Coconut Palm Sugar with its Caramel tones. Either way, the sweetener in them is still a sugar, so they are definitely a treat, and something to eat in conjunction with a well balanced diet.

This is just one flavour combo that works really well. I also love Macadamia and Peach, or Chocolate Chip & Macadamia! So many options really! Just go to town on your favourite nuts or dried fruits!

Cranberry & Almond Muesli Bars
Yields 16
Nutty, seedy, fruity no bake muesli bars!
Write a review
Save Recipe
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 100g Organic Rolled Oats
  2. 80g Sunflower Seeds
  3. 80g Pumpkin Seeds
  4. 50g Sesame Seeds
  5. 80g Desiccated Coconut
  6. 80g Roasted Almonds, halved
  7. 50g Unsweetened Cranberries
  8. 50g Coconut Chips
  9. 30g Chia Seeds
  10. 130g Honey
  11. 50g Coconut Palm Sugar
  12. 130g Organic Butter
  13. 1 tsp Vanilla Extract
Instructions
  1. Line a 27cm x 18cm slice tray with baking paper. Set aside.
  2. Heat a large non stick frying pan over medium heat. Toast the oats until golden brown and then transfer to a large mixing bowl.
  3. Add the sunflower, pumpkin, sesame seeds and desiccated coconut and toast until golden brown, about 2-3 minutes. Transfer to the large mixing bowl.
  4. Add the almonds, cranberries, coconut chips & chia seeds and toss well to combine.
  5. Place the honey, sugar, butter and vanilla into the Thermomix and cook 8 Mins/115°/Speed 2. ( Use Varoma heat on the TM31.)
  6. Pour the hot mix over the dry ingredients and mix thoroughly with a spatula. Pour the mix into the prepared tray and press down firmly and smooth with your hands. Refrigerate until set firm, about 1-2 hours. Once set, cut into bars and place into an airtight container. Store in the fridge.
Kitch'n Thyme https://kitchnthyme.com.au/

Mulberry Pie

by // // No Comments

Mulb Pie 9MULBERRY PIE!!! Oh I mean how could one not really love a good ol mulberry pie!! This seriously delightful treat brings back many memories as a child of making Mulberry Pie with mum! One of the properties we lived on had MASSIVE gardens on it! Up the back of the garden lived 2 HUGE Mulberry trees! I’m pretty sure we all ate ourselves sick on Mulberries at one point or another! My Mum used to love making the most of this gorgeous season! And I also remember my brothers whipping up some heart-warming, beautiful pies too! You will see that I’ve used Organic Unbleached White Spelt Flour as opposed to Wholemeal. You are more than welcome to use the latter but I wanted the real McCoy! So I’ve of course opted for spelt over white wheat flour, but still giving it a real treat feel and taste. I’ve used Organic Raw Sugar to keep the pastry white, however you can use Rapadura or Coconut Sugar if you prefer. Mulb Pie 4 So since this gorgeous purple berry, well technically a fruit, is in season from late Spring to Summer, I figure you may as well go ahead and make the most of the short season and the treat that it is! Make pie, make crumble, make cake, make jam, make cupcakes, make tart, make everything Mulberry! Mulb Pie 10 Just look above at that oozy juicy yummy jammy filling! If you can’t be bothered doing the lattice crust on top, just roll out the leftover pastry to 5mm thick to fit the top of your pie and continue as per the recipe. If you are Gluten Intolerant you could substitute with a gluten free crust and lattice (perhaps like the one from my Lemon Tart). Mulb Pie 11 So go on and get into the kitchen and make this beautiful treat! It is an absolute winner with my husband so it might just be for yours too!! The Cashew Macadamia Cream will be up on the blog soon! xx

Mulberry Pie
Serves 8
Delectable plate licking Mulberry pie that brings back many a childhood memory for me!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Pastry
  1. 100g Organic Raw Sugar
  2. 400g Unbleached White Spelt Flour
  3. 200g Organic Butter, cubed & frozen
  4. 1 Organic Egg
  5. 1 tsp Vanilla Essence
  6. 1/2 Lemon, zested
Filling
  1. 750g Mulberries, washed & stems removed
  2. 2 Tbsp (30g) Cornflour
  3. 4 Tbsp Maple Syrup
  4. 1 Tbsp (20ml) Lemon Juice
  5. 2 tsp Vanilla Essence
  6. Extra egg for brushing
Instructions
  1. Place the raw sugar into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the flour and butter and process 10 Sec/Speed 6 or until it resembles very fine breadcrumbs.
  3. Add the egg, vanilla and lemon zest and knead 20-30 Sec until the mixture is combined. Take out of the Thermomix and place onto a Thermomat or lightly floured surface and bring the dough together with your hands. You need to bring it together enough to form a disc, but being careful not to overwork the dough and strengthen the glutens. The key to a good shortcrust is to not overwork it. Wrap in plastic wrap and flatten, then chill in the fridge for 1 hour.
  4. Reserve 1/3 of the pastry in the fridge for the top, rolling out the remaining 2/3 on a Thermomat or lightly floured surface until 5mm thick, then use to line a large deep sided pie dish.
  5. Preheat the oven to 180°C.
  6. Prick the base with a fork, then freeze for 15 minutes until firm.
  7. Line with baking paper and pastry weights, then bake for 15-20 minutes until pale golden.
  8. To make the filling, place all the ingredients into the Thermomix and cook 20-25 Mins/100°/Speed 1 or until the mixture is becoming thick and jammy.
  9. Remove weights and baking paper and bake for a further 3-5 minutes or until the base is cooked and turning pale golden.
  10. Pour in the mulberry filling. Roll out the reserved pastry into a large rectangle and cut 14 (approx.) 1.5cm x 24cm strips. Brush the edges of the pastry case with water and arrange the strips into a lattice pattern over filling, then press to seal, trimming the excess. (To make a lattice pattern, lay all the horizontal strips first, then fold half of them back on themselves. Working from the middle of the pie out to the edge, you lay a vertical strip down then swap the horizontal strips that are folded and which are flat. Continue until you complete the whole pie.)
  11. Brush pastry with eggwash, then bake for 20-25 minutes until pastry is golden. Cool pie slightly, then slice and serve warm or cold with whipped cream, yoghurt, icecream or Cashew Macadamia Cream! Yummo!!!
Notes
  1. I've used White Spelt Flour and Raw sugar in this because I just felt like making the real mcCoy, with a white looking pastry!! You can sub with Wholemeal Spelt and Rapadura/Coconut Sugar if you would prefer. The thing is Mulberry season only comes around once a year, so I figure lets just make the most of it and enjoy this gorgeous treat!!
Kitch'n Thyme https://kitchnthyme.com.au/

Berry & Coconut Panna Cotta Verrines w Hazelnut Crumb

by // // No Comments

Panna Cottas
These little delights went so well on the table for my daughters Vintage Rose 1st Birthday! They looked so pretty and elegant! I think anything with layers, always looks so attractive and inviting!

Here they are on the table! Don’t they just look so pretty as part of the setup! 1 - Table stuff

I love to party plan and come up with cute ideas for decorations and of course food! If you are being careful of sugar on the table, then leave the fairy floss off and top the crumb with pretty little violets or other edible flowers.

The easiest way to get the layers even, especially the panna cotta, in all the cups is to pop a tray securely on top of your TM lid with your verrines or cups on that. Bring up your scales and using a jug that pours easily, pour the filling straight in to the cups for precise measurements.

Berry & Coconut Panna Cotta w Hazelnut Crumb
Yields 25
Dairy Free smooth and creamy Panna Cottas with Berry Compote and Hazelnut Crumb! Yummo!
Write a review
Save Recipe
Print
Berry Compote
  1. 250g Strawberries, fresh or frozen
  2. 250g Raspberries, fresh or frozen
  3. 2 Tbsp Maple Syrup
  4. 1 Tbsp Lemon Juice
  5. 1 tsp Vanilla Essence
Panna Cotta
  1. 1 Litre Organic Coconut Milk
  2. 1 Tbsp Gelatin (grass fed, unflavoured)
  3. 120g Honey or Maple Syrup
  4. 2 tsp Vanilla Essence
Hazelnut Crumb
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Organic Butter, cubed & chilled
  6. 40g Desiccated Coconut
  7. 1 tsp ground Cinnamon
  8. 50g Pink Persian Fairy Floss
  9. 24 x 75ml Verrines/glasses/containers
Instructions
  1. Place all the compote ingredients into the Thermomix with the simmering basket on top of lid in place of MC and cook 20-25 Mins/100°/Speed 1/Reverse, or until becoming thickened and somewhat jammy. Pour about 2 tsp into each verrine and place in the fridge for 30 minutes to set.
  2. Place a small bowl on top of the TM lid and weigh 125g of the coconut milk into it. Sprinkle the gelatin on top and set aside to soften. (There is no need to stir, just leave it to bloom and absorb the liquid.)
  3. Place the remaining coconut milk, honey and vanilla into the Thermomix bowl and cook 10 Mins/80°/Speed 3.
  4. Add the softened gelatin and stir 3 Mins/80°/Speed 3 to dissolve.
  5. Pour approximately 2 Tbsp (40ml) into each verrine and place back into the fridge to set for 2-3 hours.
  6. To make the crumb, preheat the oven to 180°C and line a large baking tray with baking paper.
  7. Place the hazelnuts into the Thermomix and chop 15 Sec/Speed 4. Set aside.
  8. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the coconut and cinnamon and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  9. Roughly crumble over the prepared baking tray and bake for 25-30 mins or until golden brown.
  10. Remove from the oven and cool before placing into the Thermomix and crumbling 5-10 Sec/Speed 4. ( Don't over crumble it, some nice crunchy bits will add dimension of texture.)
  11. Top the set verrines with 1 Tbsp crumbs and just before serving place fluffy handfuls of Persian fairy floss on top!
Notes
  1. I used 75ml Verrines here, however you could use cups or glasses.
  2. Be careful you don't put the fairy floss on too far out from serving as the moisture in the air will cause it to deflate and go sticky.
Kitch'n Thyme https://kitchnthyme.com.au/

Lemon Tart (Gluten Free & Refined Sugar Free, Primal)

by // // No Comments

Lemon Tart

Who doesn’t love a good citrus tart?

Such a beautiful French dessert that is the perfect way to end any meal or on any afternoon tea menu!

This beautiful creation of mine is one of my husbands favourite! He is an absolute lover of lemon!

I’ve always made it with my Sweet Spelt Shortcrust, however I’m somewhat trying to lower any gluten content for a few reasons at the moment. So I’ve made a delicious Paleo crust that is a really lovely compromise!
Lemon Tart 2
The filling is delectably smooth! It used to take me a long time over the stove to whisk it so constantly and I love that the Thermomix makes it so much quicker and I don’t have to watch it! If you like a lemon tart with a lot of lemon curd then double the curd to make it thicker.

It’s important to use a mild flavoured honey in this as a strong honey can easily over power that beautiful lemon flavour that we want to hero! 😉

Because I use butter in the curd it isn’t completely Paleo, but you just can’t have a lemon tart without butter!!! I absolutely love good fats, and I can’t bare to cook without them! They have amazing health benefits! More on that in another post though!

I hope you enjoy this is as much as we do!

Lemon Tart
Yields 8
The most perfectly smooth, naturally sweetened, tangy and delectable Lemon Tart ever!
Write a review
Save Recipe
Print
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Sweet Shortcrust Pastry
  1. 50g Coconut Palm Sugar
  2. 150g Almond Meal
  3. 50g Coconut Flour
  4. 30g Arrowroot
  5. 100g Organic Butter
  6. 1/2 Lemon, zested
  7. 1 Organic Egg, lightly beaten
Filling
  1. 200g Lemon Juice, strained
  2. 200g Organic Butter
  3. 150g Organic Honey
  4. 1 1/2 Lemons, zested
  5. 1 Tbsp Cornflour
  6. 5 Organic Eggs
Pastry
  1. Place the sugar into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the almond meal, coconut flour, arrowroot, butter and lemon zest to the bowl and blend 10 Sec/Speed 6.
  3. Add the egg and Knead 15 Sec.
  4. Wrap in plastic wrap, flatten, and place in the refrigerator for 30 minutes to chill.
  5. Preheat the oven to 160°C and spray a 26cm tart case with oil spray.
  6. Once the dough is chilled, roll out to 5mm thickness between 2 sheets of baking paper.
  7. Peel off the top sheet of baking paper, and transfer pastry to prepared tart case and peel the bottom sheet of baking paper off, pushing the pastry down gently to fit the case evenly. If there are any tares, just use a little of the excess dough to carefully patch it, being careful to maintain an even thickness.
  8. Place back into the fridge to chill for 15 minutes before baking for 15 minutes.
  9. Remove from the oven and cool.
Filling
  1. Place the juice, butter, honey and zest into the bowl of the Thermomix and heat 3 Mins/60°/Speed 2.
  2. Mix 50 Sec/Speed 3, adding the cornflour first, then the eggs 1 at a time through the hole in the mixing bowl lid. Once the eggs are completely incorporated, cook for 8 Mins/80°/Speed 3.
  3. Pour into the cooled tart case and gently agitate it the case to even the filling mixture out. Set aside to cool and then place into the fridge to set completely.
  4. Once set, approx. 1 hr, cut into slices and serve with fresh cream or yoghurt.
Notes
  1. Make sure to use a mild flavour honey so that it doesn't over power the flavour!
Kitch'n Thyme https://kitchnthyme.com.au/

Salted Carob Bliss Balls

by // // No Comments

Carob Bliss Balls3These ones are a recent creation! And they are good!

I’ve used Carob instead of Cacao. Carob is naturally sweeter than cacao and is caffeine free. It’s a great alternative to cacao and has a beautiful sweet, mellow flavour.  You can use Cacao, but I much prefer the carob in these ones, it’s just a perfect flavour with the slight saltiness.

More and more I realise how much I’m going back to my childhood. Carob was the only thing we ate, chocolate was unheard of in our house!…I know deprived! But now I think oh yum carob for a change!

Carob Bliss Balls1

I’ve used part almonds, part sunflower seeds, and I roast both of them. The almonds are easy to do in the oven on about 180° for 15 minutes and the sunflowers are easiest to toast in a frypan over medium heat until golden. You don’t have to roast them if you want them to be completely raw, but I do love the flavour of roasted nuts and seeds!

There is no added sweetener other than the dates. I love this. You could eat a couple for breakfast they are that good!

The little bit of coconut cream adds to the texture and helps bind them too.

 I love having some ready make bliss balls in the fridge at all times so there’s a quick fix snack for lunchboxes or just when there’s a hankering for something sweet.

Salted Carob Bliss Balls
Yields 18
A bliss ball good enough to eat for breakfast!
Write a review
Save Recipe
Print
Prep Time
2 min
Total Time
10 min
Prep Time
2 min
Total Time
10 min
Ingredients
  1. 100g Roasted Almonds
  2. 50g Toasted Sunflower Seeds
  3. 4 Medjool Dates, seeds removed
  4. 50g Coconut Oil
  5. 20g (2 Tbsp) Carob Powder
  6. 40g Coconut Cream
  7. 1 tsp Vanilla Essence or Paste
  8. 1/8 tsp Celtic Sea Salt
  9. Desiccated Coconut for rolling
Instructions
  1. Place all the ingredients into the Thermomix and process 10 Sec/Speed 6. Scrape down the sides of the bowl and process a further 10 Sec/Speed 7, or until a nice sticky crumb is achieved.
  2. Roll the mixture into balls and toss through the coconut to coat before placing into the fridge to set.
Notes
  1. If the mixture is a bit too oily to roll easily, place into the fridge to set for 30-60 mins before rolling.
Kitch'n Thyme https://kitchnthyme.com.au/

Date Slice (Egg Free, Nut Free)

by // // No Comments

image

 

This delicious slice is so moreish you will be reaching for a second piece!

Another one from my childhood, I remember making this one many times! I’ve had a little play with mum’s original, but essentially its still pretty similar! It is really really simple and easy to make! Date Slice Mums

The date filling is so yummy with the little hint of lemon and vanilla. It adds such a nice dimension to this slice. I think it really makes it! I cook it in the Thermomix but if you don’t have one just cook the dates on the stove until all the water is absorbed.

The slice is egg free and nut free so a good one for school lunchboxes! Feel free to add nuts if its for home, however I don’t think it needs any! Its just delicious as is!

Date Slice
Yields 20
This deliciously moreish slice will have you reaching for a second piece!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 300g Pitted Dates
  2. 250ml Water
  3. 1 tsp Vanilla Essence
  4. 1/2 Lemon, zested
  5. 100g Coconut Sugar
  6. 185g Organic Butter
  7. 230g Wholemeal Spelt Flour
  8. 1/2 tsp Bicarb Soda
  9. 150g Rolled Oats
Instructions
  1. Preheat the oven to 160°C (fan-forced). Line a small rectangular slice tray with oil spray and baking paper. Set aside.
  2. Place the dates, water, vanilla and lemon zest into the Thermomix bowl and cook for 5 Mins/90°/Speed 1/Reverse. Set aside. Rinse & dry mixing bowl.
  3. Place the sugar, butter, flour and bicarb into the Thermomix bowl and bring together 20 Sec/Speed 6.
  4. Add the rolled oats and mix 5-10 Sec/Speed 5.
  5. Spread half the mixture onto the base of the prepared tin, then smooth over the reserved date mixture.
  6. Crumble the remaining slice mixture over the top, making it as even as possible. Once completely covered give it a little press down all over with your fingers.
  7. Bake for 30-35 minutes or until golden brown.
  8. Cut into slices or squares.
  9. Serve warm or cold with greek yoghurt! Yum!
Notes
  1. This slice keeps really well for up to a week in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/

Apple & Mixed Berry Crumble

by // // No Comments

Apple & Berry Crumble 2

This is an absolute old family favourite! With similarities to the way mum used to make it growing up, I think this crumble is everything you want a crumble to be! Fruit that is perfectly cooked, not completely mushy, and a crumble topping that is biscuity and crunchy, with no sogginess!! Yum!

The Blueberry crumble tarts which were one of the first recipes I put up on the blog are pretty much an extension from this recipe! So if you enjoy/have enjoyed those tarts then I’m sure you will love this crumble.

I use a little coconut sugar in the filling (about 2 Tbsp) just to take the edge of the tartness of the apples. You could replace with a little honey if desired.

The hazelnuts are so delicious in the crumble topping. If you don’t have them, you can use almonds, which are just as delicious. Quite often I’ll do this crumble with pear and apple and the hazelnuts are such a good combination with the pear.

This crumble is best served with Frangelico Crème Anglaise! Naughty I know, but oh so yummy!! I’ll share the recipe for that at some stage. I don’t make it very often these days, as I’ve significantly reduced my dairy intake for a number of different reasons.

You can serve hot or cold with dairy or coconut yoghurt and fresh fruit for breakfast or as a sumptuous dessert with your choice of icecream….healthy homemade I mean!!! Enjoy!!!

Apple & Mixed Berry Crumble
Serves 6
A very old family favourite that makes the perfect breakfast treat or dinner dessert!
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Filling
  1. 6-8 Large Granny Smith Apples, peeled & sliced thinly
  2. 300g Organic Frozen Mixed Berries
  3. 40g Coconut Sugar
  4. 1 Lime, juiced
  5. 1 tsp Vanilla Essence
  6. 100ml Water
  7. 2 Tbsp Cornflour (diluted in 2 Tbsp extra water)
Crumble Topping
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Butter
  6. 60g Oats
  7. 40g Desiccated Coconut
  8. 1 tsp ground Cinnamon
Instructions
  1. Preheat oven to 180°C.
  2. Place all the filling ingredients, except the cornflour into a large pot. Place onto a medium heat, cover with a paper *cartouche and simmer for 10 minutes or until the fruit is tender, stirring a couple of times during cooking. (**You can do this step in the Thermomix too, however you may wish to dice the fruit if so as the slices won't remain completely in tact in the Thermomix.)
  3. Pour over the cornflour mixture and stir through quickly and gently with a silicon spatula. Pour into a large pie dish or baking dish.
  4. To make the crumble, place the hazelnuts into the Thermomix and chop 5-10 Sec/Speed 4. Set aside.
  5. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  6. Crumble over the apple & berry mixture evenly. Bake for 25-30 minutes or until golden brown.
Notes
  1. *A paper cartouche is just a little round piece of baking paper, used instead of a lid. It keeps the contents submerged and reduces evaporation. You can either use a pen to trace the size you need or fold a square of baking paper in half and half again, then into a triangle and cut at the desired length to get the right sized circle.
  2. ** To make the filling in the Thermomix, place quartered apples into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse. Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse.
Kitch'n Thyme https://kitchnthyme.com.au/