Ingredients
- 50 grams millet or white quinoa
- 50 grams brown rice
- 50 grams buckwheat
- 70 grams whole soya beans
- 70 grams raw macadamia nuts or raw almonds soaked overnight
- 3 eggs
- 2 ripe bananas
- 100 grams Dried Dates
- 1/2 teaspoon Himalayan salt
- 2 teaspoons Gluten Free Baking Powder
- 3/4 teaspoon bicarb soda
- 1 tablespoon lemon juice
- 20 grams extra virgin olive oil or coconut oil
- 70 grams organic Maple Syrup
- 50 grams coconut cream
- Extra Virgin Olive Oil Spray
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 190 degrees celcius and spray a muffin tin (12 serves) with olive oil spray.
2. Place millet (or white quinoa), brown rice, buckwheat and whole soy beans into TM bowl and mill for 2 minutes on speed 10. Scape down the sides.
3. Add the macadamia nuts (or almonds) and mill for a further 10-15 seconds on speed 9. Scape down the sides.
4. Add all other ingredients and mix for 30 seconds on speed 5.
5. Spoon into muffin tray and cook for 20 to 25 minutes. Remove from the oven and cool for 5 minutes before turning muffins out of the tray and cooling on a wire rack.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great muffins. Very tasty and light. Not too sweet either. Thank you
That's awesome. Chickpeas are a great substitute - not everyone has whole soya beans in their pantry! My kids love them too!
Great recipe!
I used chickpeas instead of soy beans. I hadn't pre-soaked the nuts, but they still came out really nice (next time will soak). Perfect for the kids lunches!
Oh yum!!!! Thanks Hayley!!!