Ingredients
Almond meal
- 200 g raw almonds
Chocolate Brownie mix
- 200 g almond meal
- 25 g tapioca flour
- 25 g raw cacao powder
- 2 tsp Gluten Free Baking Powder, (EDC recipe)
- 1 tsp real vanilla powder
- 2 organic free range eggs
- 100 g Organic Coconut Milk
- 110 g organic Maple Syrup
- 50 g extra virgin olive oil, (can use coconut oil instead)
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees celcius. Line a small round baking tin with baking paper.
Place almonds in the mixing bowl and mill on speed 8 for 10 to 15 seconds until fine in texture.
Add all remaining ingredients to the mixing bowl and mix on
"Counter-clockwise operation" speed 5 for 15 seconds. Scrape down the sides of the bowl and mix on "Counter-clockwise operation" speed 5 for a further 10 to 15 seconds until a smooth batter is achieved.Place the mix in the prepared tin and bake for 40 to 50 minutes. The cake will be slightly moist on the inside with a nice crust on the outside. Leave the cake to stand in the tin for 10 minutes before turning it out onto a cooling rack.
Almond meal
Chocolate Brownie mix
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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