- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Option - 18 cupcakes
- 340 g Plant based milk, eg soy, almond, cashew or rice
- 125 g pitted dates, chopped
- 35 g raisins
- 120 g banana, ripe, sliced
- 1 tsp vanilla extract
- 130 g rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 pinch ground cloves
- 50 g walnuts
- 200 g carrots, roughly chopped
- 75 g raisins, extra for mixing in at end
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat the oven to 180 degrees. Line an 8 inch square cake pan with baking paper (or a round 8 inch pan).
- In a bowl (place on top of mixing bowl lid to weigh) combine the 340 g plant based milk, 125 g dates, 35 g raisins, banana, and vanilla extract. Let stand for 15 mins or until dates are softened.
- Ensure bowl is dry. Place the rolled oats in mixing bowl. Cover and mill for 10 sec, speed 9.
- Stir in the baking powder, baking soda, cinnamon, nutmeg and cloves. Mix for 3 sec, speed 4. Transfer to a separate bowl.
- Place walnuts in mixing bowl. Chop for 4 sec, speed 4.5. Transfer into bowl with the oat mixture.
- Place carrots in mixing bowl. Chop for 5 sec, speed 6. Transfer into bowl with oat mixture and walnuts.
- Place the softened date mixture in the mixing bowl. Cover and blend for 15 sec, speed 9. Blend for a few more secs at speed 9 if needed, till smooth.
- Add back into the mixing bowl the oat mixture with walnuts and carrots. Fold in for 10 sec, speed 4 until just combined.
- Add the extra 75 g raisins. Mix for 15 sec, speed 2.5.
- Spread the batter into the prepared baking pan. Bake for 40-45 mins or until golden. Cool in the pan for 10 mins. Remove from the pan. Cool on a wire rack. Spread the cake with eg Vanilla Frosting, plant based yoghurt, berries, or topping of choice
Tip
This recipe can also be made as muffins. Makes approx 12 large or 18 small muffins. When making muffins, bake for about 25 mins.
This recipe is my adaptation of a Forks over Knives recipe. It is suitable for WFPB, vegan, dairy free, egg free diets.
I often top it with the Forks over Knives - Vanilla Bean Frosting (lemon version).
My young grandson loves this recipe made as cupcakes.
Thermomix Model
-
Recipe is created forTM 6
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. -
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!
-
Recipe is created forTM 31
-
Recipe is created forTM 21
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