Ingredients
Apricot Macadamia Crackers
- 180 grams dried apricots
- 145 grams wholemeal plain flour
- 150 grams white plain flour
- 55 grams brown sugar
- 100 grams Flaxseed, also known as linseed
- 35 grams sunflower seeds
- 60 grams raw macadamia nuts
- 1/2 teaspoon salt
- 2 teaspoons Bi Carb Soda
- 90 grams honey
- 30 grams molasses
- 500 grams unsweetened greek yoghurt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 175°C. Prepare a 28cm loaf pan
- Weigh and dice apricots. You may wish to place them in a heatproof bowl and cover with boiling water while you prepare the other ingredients if they are not plump.
Add both types of flour, brown sugar, flax seeds, sunflower seeds, macadamias, salt and bi carb soda into the thermomix bowl. Mix 10 seconds/
"Counter-clockwise operation" /Speed 3Add greek yoghurt, molasses, honey and drained apricots to the dry ingredients. Mix for 20-30 seconds/
"Counter-clockwise operation" /Speed 4. You want the mixture to be just combined.Pour batter into prepared loaf pan and bake for 45-60 minutes or until a skewer inserted in the centre comes out clean. Slightly over baking the loaf is okay as it will be baked again once sliced.
Remove the loaf from oven and allow to cool for at least 4 hours before placing in the freezer for 1-2 hours (you don’t want the loaf to freeze solid). This allows you to slice the loaf thinner.
Slice the loaf with the base of a very sharp serrated knife, as thinly as possible (I find 3mm is the perfect thickness). You may wish to use a mandolin or deli slicer if you have one to ensure a uniform end result.
Preheat oven to 150°C. Line two baking trays with silicone baking mats or baking paper. Place slices onto the trays close together but not touching.
The second bake time will vary depending on the thickness of your slices. Bake for approximately 25-30 minutes, flipping crackers every 10 minutes. It is important to keep a close eye on the crackers as they can burn easily. Crackers will firm up more as they cool.
Remove crackers from oven and transfer to a cooling rack. Allow crackers to cool completely before storing in an airtight container for up to a week. If crackers loose their crispiness place them back in the oven and bake again.
Apricot Macadamia Crackers
Tip
Flavour Variation: Replace apricots with 1 cup of any dried fruit. Replace macadamia nuts with 1/2 cup of any seeds or nuts. Add herbs and/or spices as desired.
Alternatively you may like to use mini loaf pans. I have used the KMart mini loaf pans with success. First bake time needs to be adjusted to 20/25 minutes or until a skewer comes out clean.
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
***** These are delicious either on their own or with cheese. Easy to make.
Delicious! Love these crackers with cheese and pear paste.
These are amazing! Made 2 batches now for Christmas gifts and they taste so much like the shop bought ones. Looking forward to making some different types. Thanks for the recipe.
Katet74
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