- TM 31
Ingredients
Base ingredients
- 250 g Rice malt syrup
- 50 g Maple syrup
- 50 g Butter, unsalted
- 1 tsp vanilla extract
- 50 g rolled oats
- 50 g Desiccated Coconut
- 40 g Diced apricots
- 40 g sultanas
- 40 g dried cranberries
- 100 g Microwave popcorn
Topping
- 250 g milk chocolate
- 20 g Grapeseed Oil
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I'm cooking this todayRecipe's preparation
1. Line base of lamington tray with baking paper and set aside
2. Prepare microwave popcorn following on pack instructions
3. Place rice malt syrup, maple syrup, butter and vanilla extract into bowl and cook 7 min/Varoma/Speed 2
4. Add oats, coconut,dried fruits and half popcorn and blend 25 sec/
"Counter-clockwise operation" /Speed 35. Add remaining popcorn and blend 25 sec/
"Counter-clockwise operation" /Speed 36. Press mixture into a prepared tin
7. Clean bowl and dry bowl
1. Place chocolate and oil in bowl
2. Cook for 4 min/37oC/
"Gentle stir setting" or until chocolate is fully melted3. Pour chocolate onto of base mixture and spread to evenly coat, place in fridge to set.
4. Cut into desired size and store in the fridge until ready to eat.
Makes approx. 20
Base method
Topping
Tip
Keeps in the fridge for up to a week
Wrap in cellophane and tie each end with curling ribbon, a great Easter gift.
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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