Ingredients
BASE
- 65 grams Fine rice flour
- 3 tablespoons arrowroot flour, (or potato flour)
- 50 grams Gluten-free Cornflour
- 3 tablespoons Coconut sugar
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon gluten-free baking powder
- 1 teaspoon xanthan gum
- 60 grams Nuttelex
- 1 egg
- 1 teaspoon Vanilla Essence or Paste
NUT TOPPING
- 220 grams Coconut sugar
- 150 grams Nuttelex
- 80 grams coconut cream
- 2 1/2 tablespoons Gluten-free Cornflour
- 65 grams unsalted roasted pecans
- 110 grams unsalted roasted brazil nuts
- 70 grams unsalted roasted macadamias, (halved)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven to 180 degrees celsius.
Grease a 27 cm x 17 cm shallow baking tin.
Add to thermo bowl - Flours, sugar, bicarbonate of soda, baking powder and xanthan gum. Mix together 30 seconds, speed 4.
Drop in Nuttelex in tsp increments ( approximately 12 tsp is equivalent to 60 g).
"Closed lid" 
"Counter-clockwise operation" 1 minute, speed 5-6.Add egg and vanilla.
"Closed lid" "Counter-clockwise operation" 1 - 2 minutes, speed 5 - 6 until mixture becomes more solid.Empty mixture onto sheet of baking paper. Use hands to bring it together to form a ball.
Roll mixture out to aproximate shape of baking tray, between two sheets of baking paper to thickness of approximately 5 mm.
Peel off top sheet and place bottom sheet with mixture into baking tray. Shape to fit bottom of tin with fingers and small piece of baking paper.
Prick all over with fork.
Place in fridge for 10 minutes.
Bake in oven for 10 - 12 minutes until the base is firm and lightly golden.
Set aside to cool.
To make topping:
Place coconut sugar and butter in thermomix temp 100
"Closed lid" "Counter-clockwise operation" 2 - 3 minutes, 5 - 6 speed.Set temp to 37, add coconut cream and cornflour through top while mixing on 4 speed until mixture is smooth.
Add nuts.
Set temp to 100,
"Closed lid" "Counter-clockwise operation" 2 - 3 minutes, Speed 5Reduce temp to 50,
"Closed lid" "Counter-clockwise operation" 2 - 3 minutes, Speed 5, or until mixture is thick and sticky.Pour/spread nut topping evenly ove the base and bake for 15 minutees or until the topping is bubbling.
Cool compleely in the tin.
Transfer to board, remove paper and cut pieces to serve.
Method:
Tip
You can use any combination of nuts - cashews also work well as an alternative.
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.
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