Ingredients
Pastry
- 100 grams buckwheat
- 50 grams almonds
- 115 grams tapioca flour
- 2 tablespoons Coconut Flour
- 1/2 teaspoon Vanilla Bean Paste
- 1/2 teaspoon ground cinnamon
- 125 grams Butter, Chilled and cut into 2cm pieces
- 3 tablespoons Maple syrup
- 1 egg, White only
Filling
- 1 orange, Rind and juice
- 155 grams Dried Dates
- 3 green apples, Peeled, cored and quartered
- 2 tablespoons water
- 30 grams Butter
- 100 grams Maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon Vanilla Bean Paste
- 1 pinch of salt
- 1/3 teaspoon Nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill buckwheat for 30 seconds/speed 9. Remove from bowl.
2. Mill almonds for 10 seconds/speed 9.
3. Add reserved buckwheat flour, tapioca flour, coconut flour, vanilla bean paste and cinnamon. Mix for 10 seconds/speed 6.
4. Add butter and mix for 5 seconds/speed 7. Mixture should resemble bread crumbs.
5. Add maple syrup and egg white and mix for 10 seconds/speed6.
6. Roll mixture into 3cm balls and press into moulds or a small muffin tray until little cups are formed. Pastry should be 3mm thick. Make 18.
7. With the remaining mixture roll out 2mm thick and cut into stars for the tops.
8. Chill cases and tops for 30 minutes.
1. Peel orange and add the rind to mixing bowl and zest for 10 seconds/speed 7. Scrape down sides of bowl and repeat. Remove from bowl.
2. Add dates to mixing bowl and chop for 10 seconds/speed 7. Remove from bowl.
3. Add apples to mixing bowl and chop for 5 seconds/speed 5. Add peel, dates, juice from orange, water and butter. Simmer for 7 minutes/ 80 degrees/reverse/speed 1.
4. Add the rest of the ingredients and cook for a further 7 minutes/ 80 degrees/reverse/speed 1.
5. Allow filling to cool and leave overnight if possible. If not possible don't worry.
1. Preheat oven to 200 degrees C
2. Fill cases with rice and bake for 10 minutes. Allow to cool.
3. Bake tops for 5 minutes. Allow to cool.
4. While the tops are baking fill the cases with your filling.
5. Place stars on top and sprinkle with dessicated coconut.
6. Try not to eat them all in 1 sitting.
Pastry
Filling
Assembly
Tip
If you want to leave the filling to sit overnight remember to make it a day in advance.
Converted from Alexx Stuart's delicious recipe.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
I made these last year for my Mum who is gluten free, well, we ALL loved them so I'll be making again this year. I made them in mini muffin size but think I'll make them bigger this year. Definitely a winning receipe!
I used this pastry and everyone really liked it. I forgot to grease the liners first though so we had to eat them with a spoon