Posted by Bee & John on February 7, 2013 at 6:15 PM
As I was bouncing like a pinball machine ball from recipe to recipe on the internet, I came across these - no sugar, no dairy, no egg, healthy type of biscuit that SOUNDS yummy. The original recipe is here.
Now... don't get all excited when I say no sugar. Definately you do not ADD sugar, but there is a heap of banana and dried fruit in there so Diabetic's beware.
They were easy to make and they smell darn good and they taste pretty good too - even for this sugar junky. A bit gooey in the centre, but that might be that I had them a little too thick. They tasted good enough that I converted the recipe, rearranged the ingredients into their order of use, and have added it below....
- 140g of mixed nuts
- 140g of Almond meal
- 140g of dried fruit of your choice (I used dates, apricots, currants and cranberries)
- 3 ripe bananas - in 3-4 pieces
- 75 g of dessicated coconut
- 50g of oil
- 1/2 teaspoon salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of all spice (or 1/4 teaspoon of ground cloves)
- 1 teaspoon of vanilla extract or paste.
- 150g rolled oats
- add the mixed nuts to the TM bowl and chop by pressing turbo 1-3x 1 second burst on turbo. Why the difference in time? Well, some nuts are harder than others - you need them chopped!
- set aside into a mixing bowl
- if you need to grind the almonds into meal, do that now - speed 9 for 10 seconds
- set aside into the same mixing bowl as the chopeed nuts
- if you have any fruit that needs chopping, add them to the TM bowl and chop for 4-6 seconds on speed 7
- set aside into mixing bowl with nuts along with the rest of the dried fruit that didn't need chopping
- add the bananas, the oil, vanilla and all spices to the TM bowl
- mix/blend on speed 5 for 15 seconds
- Add the ingredients from the mixing bowl AND the rolled oats
- set the Thermomix to REVERSE
- Mix on speed 6 USING THE SPATULA TO ASSIST for 15-20 seconds until well mixed
- tip it all out into the mixing bowl
- (Why the mixing bowl? You do NOT want to be dipping a metal spoon up against your beautifully crafted Thermomix blades (or any blades)
If you have a look at the original recipe, it mentions filling a large cookie cutter with the mixture and smoothing down before removing the cooking cutter. I just used LARGE spoons of the mixture. The problem was, however, that the first tray I did were thick and had trouble cooking all the way through.
So, to cook them properly and save yourself the hassel of doing the "fill the cookie cutter and removing" bit, you can use large spoonfuls and then flatten to about 1.5cm
Or if you want them to look pretty and even - put into the bottom of a greased/oiled/papered muffin or cupcake pan. OR - use an icecream scoop and then flatten a bit.
Cook on 175oC for about 20 mintutes, until lightly brown. Cool on the trays. They don't spread as they cook so you can put them close together.
As they are still a soft bikkie, they won't stay fresh for more than a couple of days, I would imagine - so eat fresh that day, or freeze them individually and grab on the way to work :-) Enjoy
Hint: They are still a bit soft after baking - I wonder if a 1/4 cup of chia seeds (which would soak up any moisture) would add value as both a "keep them in shape" tool and as a nutritional bonus?.
As you can see... I'm not into "pretty" shapes - shame really, I MUST remember that 50% of the appeal is through the eye. The next ones will look lovely and even and neat and professional looking.