Coconut Mud Cake – quick and easy!

There is nothing quite like being able to quickly whip up a cake with minimal ingredients, especially one that is free from refined sugar and wheat flour. Particularly at this time of year where life can be a social whirlwind!

This is a lovely little recipe, easy and quick, that I found on the amazing site, Wholefood Simply. I have adapted it for the Thermomix but the original requires only a strong food processor (you make a kind of butter out of desiccated coconut so it can’t be a stick or wand blender).

Coconut Mud Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients

Coconut Mud Cake
  • 400g desiccated coconut (kokosflingor)
  • 340g coconut milk
  • 100g honey
  • 60g coconut flour
  • 6 eggs
  • pinch of salt
  • 1 teaspoon vanilla powder (or vanilla essence)

Method

  1. Preheat the oven to 175 degrees. Line a square (or round) 20 cm baking tin with paper.
  2. Add coconut to the bowl. Blitz for 1 minute on Speed 10 to make a thick paste/butter. You will need to stop at the beginning to scrape the sides down (after about 15-20 seconds).
  3. Add remaining ingredients and mix for 20 seconds on speed 5 until it is smooth.
  4. Using a spatula, fill prepared tin with mixture – please note it is quite thick so you will need to spread it out in the baking tin.
  5. Bake in oven for 45 minutes or until a skewer inserted into the cake comes out clean. Allow to cool in tin for 20 mins before transferring to a wire rack to completely cool.
  6. Slice. Serve. Enjoy! Tastes great with whipped cream or whipped coconut cream…or on its own!

I served it with whipped cream on top or on the side. Could be sprinkled with a bit more coconut to decorate.

Enjoy!

Coconut Butter

 

 

Quick dipping!

Herbed Yoghurt Dip

Having a range of dip recipes up your sleeve for drop-in guests or a planned event is a good thing to have! I like to have a variety of textures and flavours so have collated a few recipes that are tasty and easy to make. I have used the herbed yoghurt dip with my Yoghurt Flatbread – a perfect combo!

The hommous recipe is one I have had floating around forever so I’m not sure where it comes from. The herbed yoghurt dip recipe is from www.taste.com.au

The best thing is, you don’t really need a Thermomix at all for these recipes!

Herbed Yoghurt Dip

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients

  • 1 clove garlic
  • Finely grated rind of 1 lemon
  • 110g herbs (I used dill, parsley and mint. You could also use a mix of others such as chives, coriander, basil)
  • 200g Greek-style plain yoghurt

Method

  1. Add garlic to bowl and chop, 3 secs/ speed 6. Scrape down sides
  2. Add herbs and chop 3 secs/ speed 6. scrape down sides and repeat if necessary.
  3. Add lemon rind and yoghurt to bowl
  4. Mix together, backwards, speed 2 for about 20 seconds. Add an extra 10 seconds if needed.
  5. Put in a bowl and garnish with a sprig of dill or parsley. Serve with seed crackers.

And now for the amazing hommous (or hummus) recipe…

Classic Hommous

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients

  • 1 can of chickpeas, drained (approximately 400g. I used 2 tetra packs which equalled to about 420g)
  • 2 cloves garlic
  • 20g tahini paste
  • 20g olive oil
  • juice of one large lemon or 2 small lemons
  • 1 teaspoon of cumin (ground)

Method

  1. Add garlic to bowl and chop 3 seconds/speed 6. Scrape down sides.
  2. Add remaining ingredients to bowl and blitz for 10 seconds, speed 6. Scrape down sides. Repeat. At this point, you will need to decide how you like your hommous. Personally, I like it smooth and not too thick, so blend for a little longer after adding some warm water, about 10g.
  3. Put in a bowl, sprinkle with paprika or extra cumin. Serve with seed crackers and other dips on a platter.

I hope these get you through the festive season!

SM

Herbed Yoghurt Dip, served with shredded chicken, salad and yoghurt flatbread

Yoghurt Flatbread – quick, easy, tasty!

Delicious yoghurt flatbread

My sister gave me this recipe and I thought it would be perfect to adapt to the Thermomix. The original recipe is from Gourmet Traveller,  part of a trio of recipes, the others I am yet to try (perhaps a post for the future!).

This is a quick recipe and makes 4 large flatbread or 7-8 smaller ones. As yet, I haven’t tried doubling the recipe. I usually avoid using wheat flour, but when I do use it, I buy organic wheat flour, preferably locally grown, which I am lucky enough to be able to buy here.

Yoghurt Flatbread served with shredded chicken, lettuce, avocado and herbed yoghurt dip

I served this with shredded chicken using leftovers from Lala’s Kitchen Creamy Butter Chicken Recipe (amazing!! – I used chicken breast fillets in the recipe), Herbed Yoghurt Dip, avocado and some lettuce. I’ve also served it with chicken curry but made smaller flatbread shapes for this meal.

The dough is rather sticky, so extra flour on your hands will help. I suggest rolling it between baking paper when you get to that point in the recipe.

 

Yoghurt Flat Bread

  • Servings: 4 large
  • Difficulty: easy
  • Print

Delicious yoghurt flatbread

Ingredients

  • 300 g plain flour
  • 150g lukewarm water
  • 7 g dried yeast
  • 100g thick Greek-style yoghurt, at room temperature
  • 10g olive oil
  • Extra oil to cook the flatbread (I used coconut oil)

Method

  1. Add flour to Thermomix bowl
  2. Put water and yeast in a jug with a pinch of flour and mix well. Wait 2-3 mins until it starts foaming.
  3. Add yeast & water mix to jug, with yoghurt and oil.
  4. Using the ‘dough’ setting, mix for 3 mins 30 seconds.
  5. Remove from Thermomix bowl (you can leave it in a lightly oiled bowl covered with a tea towel until you cook them)
  6. Divide dough into 4 separate balls (or more for smaller flatbread). Roll out on a lightly floured surface into rounds, using baking paper if needed (it can be sticky).
  7. Heat fry pan and extra oil. Cook each piece until they are golden brown. They should puff up a bit.
  8. Serve warm with the toppings of your choice.

I have tried this recipe with a mix of coconut flour and plain flour. I used 120g plain flour and 180g coconut flour. Coconut flour absorbs lots of liquid and they were a little on the dry side and not as flexible as 100% wheat flour but they were delicious with coconut curry.

The BEST seed crackers you will ever make!

My first recipe for this blog is seedy… (excuse the pun!) Who doesn’t like a crunchy, healthy cracker covered to enjoy at every meal?

This recipe I found at a lovely site called downshiftology and have made batch after batch!  I adapted the recipe to the Thermomix, and have used the locally grown flax seeds which, as an added bonus, are organic.

Traditionally here in Scandinavia they eat quite a wide range of crispbread or knäckebröd. You will find a great array of different types at any restaurant, and it is often included as a part of lunch or dinner – you can choose from a lovely assortment of dark breads and crispbreads. Not everyone can stomach the wheat flour though, and this recipe is a great alternative.

Seedy Crackers

  • Servings: 10-12
  • Difficulty: medium
  • Print
Delicious Seedy Crackers!
  • 190g flax seeds
  • 85g pumpkin seeds
  • 50g sesame seeds
  • 40g chia seeds
  • teaspoon salt
  • 260g water
  • Additional flavours: dried herbs such as thyme, basil, flavoured salt (pepper, chilli)

Method

  1. Pre-heat your oven to 100 degrees C (220F)
  2. Weigh flax seeds in Thermomix, use Turbo for 6 seconds (Turbo 2 seconds x 3), Measuring Cup (MC) on.
  3. Weigh pumpkin seeds, keeping the flax seeds in the jug, 7 seconds on speed 6, MC on.
  4. Weigh the sesame seeds and chia seeds, using the ‘Tare’ button to reset between weighing.
  5. Add salt (and any additional flavours you might need) and use reverse, 6 seconds, stirring (spoon icon).
  6. Add water, reverse, 1 minute, stirring (spoon icon). You will need to check the mix, scrape down the sides if necessary. It needs time to soak up the water and for the chia seeds to do ‘their thing’ by binding the mix.
  7. Using your spatula, remove half the mixture, shape into a ball and put between 2 pieces of baking paper (parchment paper). Using a rolling pin, flatten the mixture carefully into your desired thickness. You can also neaten the edges with the edge of a knife, and gently score the mix to make perfect rectangular or square shapes.
  8. Put in oven on baking tray. 
  9. Repeat with remaining mixture.
  10. Set timer for 3 hours.*
  11. Allow to cool, then enjoy with your topping of choice!

*It’s a good idea to check halfway through. If you have a wire rack and a solid tray like I do in my oven, changing them over helps them dry out. The solid tray takes a little longer otherwise.