- TM 31
Ingredients
- 85 grams almonds
- 300 grams brown rice, Or other Gluten free flour of choice
- 3 level tsp baking powder
- 25 grams chia seeds
- 50 grams coconut oil, Melted
- Basil leaves, A handful
- 250 grams Pumpkin purée
- 125 grams Milk of your choice
- 2 eggs
- 1 tsp ground cinnamon
- pepitas, Handful
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 deg C and grease a 12 hole muffin tray.
Place almonds and brown rice into mixing bowl and grind 30 secs/speed 10, until fine.
Add Almond meal, Baking powder, Chia seeds, Basil leaves and cinnamon. Mix 10 secs/speed 8
Add Pumpkin puree, Milk, Eggs, Coconut oil.
Mix 20 secs/speed 5 or until thoroughly combined.
Mixture is quite thick, may need to scrape down sides and mix a little longer at this point.
Pour mixture into greased muffin tin and bake in oven for 5 minutes, then spinkle pepitas on top and bake for another 10-15 minutes.
Thermomix Model
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Recipe is created forTM 31
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Comments
Step 3 says add Almond Meal but there is no separate Almond Meal in the ingredients column, does it mean just the whizzed up almond and rice and should say add 'to' almond meal or should there be extra almond meal to add?
I tried these with Bobs Red Mill all purpose flour and I would not recommend using that as they are very bitter, I would love to try these again and with the sundried tomatoes absolutely sounds perfect. Although are very filling and healthy and came out perfectly
These are beautiful. I'll be making them again. I added sundries tomatoes right at the end and put it on reverse speed 3 to mis in. I put some pesto on top halfway through cooking too. A great breakfast alternative. the only thing I'd do differently next time is I'll mill the rice for 2 mins as I found them gritty....and I'd add a little Himalayan salt.