Ingredients
Base
- 230 g gluten free rolled oats
- 110 g Coconut Flour
- 170 g Maple syrup
- 10 g vanilla extract
Caramel
- 140 g Nut Butter, (pre make before starting if using homemade)
- 170 g Maple syrup
- 80 g coconut oil, (melted)
- 10 g vanilla extract
Chocolate
- 110 g Maple syrup
- 105 g coconut oil, (melted)
- 80 g Raw Cacao
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 175-180 degrees. Line a slice tin with grease proof paper.
Add rolled oats to TMX bowl and mill sp10/30secs.
Add the rest of the base ingredients and mix sp3/10secs or until it has come together.
Put dough into prepared tin. Spread dough to create a even layer. This is easily done by coving with another piece of greaseproof paper and using your MC to spread and level out the base.
Use fork and prick 10-12 times to all the base to vent whilst cooking.
Bake for 12-15mins or until just beginning to turn golden.
Remove from oven and allow to cool completely before pouring caramel onto it.
Clean and dry bowl.
Add all caramel ingredients to TMX bowl and cook for 5 mins/60 degrees/sp2.
Once cooked mix sp3/10secs.
Allow to cool to 37 degrees before pouring onto cooled base.
Pour cooled caramel onto base. Use spatula to spread evenly.
Put into freezer to set for at least 25mins.
Clean and dry bowl.
Add all chocolate ingredients to TMX bowl and heat 5mins/37 degrees/sp1.
Mix sp5/10secs.
Pour chocolate onto set caramel and spread evenly using a spatula. Place back into the freezer to set the chocolate for at least 25mins.
Once set. Remove 'twix bar' out of tin and transfer to a cutting boardd. Using a sharp knife cut the twix into bars or squares.
The crust is dense and can be tricky to cut after it has been in the freezer, so be patient and careful.
Store bars in the fridge.
Base
Caramel
Chocolate
Tip
If you can't source GF rolled oats Quinoa flakes should work, however, I have not tried it.
Depending on the size of bars you want will change the portions you get out of this recipe.
I cut it into small squares and got over 30 pieces.
I made mine in a slice tin as I didnt have a 9x13 rectangular tart tin. I think that is why my caramel layer is a lot thicker than the original recipe I adapted. Personally I think its still yum!
I used Quirky Cookings nut butter recipe and made my own the day before I made this //www.quirkycooking.com.au/2010/09/nut-butter/
This recipe was made in the TM5 but could easily be made in any model.
This recipe has been adapted from //blissfulbasil.com/?s=twix
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
This is awesome! Made for my vegan housemates birthday. Well loved! Not overly sweet as the cacao & oats balances it alot.
Soo yummy.....winner for me and the kids!! Hubby is a massive sweet tooth so not sweet enough...oh well more for us! We cut them up nice and small, bite size!
I have come across some companies who sell GF oats but yes your right most companies don't class them as Gluten Free
. Quinoa should work. I was going to make a note of that, however, as I hadn't tried it didn't want to post an ingredient I hadn't tried.
Looks delicious but as a coeliac mum I'd suggest quinoa flakes to keep it GF - oats still not considered gluten free in Australia (as per Coeliac Society)
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