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LCMs? LTMs? Rice Bubble Snack Thingos

I have seen the recipe in the book and a few versions going around but none of them really appealed to me. So I came up with these as a slightly healthier version and must say, was pretty pleased. Best of all, the kids just loved them.

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Add to the Thermomix and cook for 5 minutes, 100 degrees, speed 3

  • 50g butter
  • 60g coconut oil
  • 50g sugar or rapadura or any other sweetener
  • 2T honey

Add 1t vanilla essence, then add the following and stir gently on reverse for a few seconds:

  • 1 cup of puffed amarenth
  • 3 cups puffed rice
  • 50g coconut.

Give it an extra stir with a spatula, pour in to a lined square tin and press down firmly with baking paper over the top. Refrigerate until set, then cut in to bars.


Spelt Pasta with Sweet Potato, Spinach and Ricotta Filling

Easy to make, freeze in to bags ready for a quick dinner.

Make a batch of pasta dough by mixing 300g of spelt flour with 3 eggs and 20g of olive oil in the thermomix. Knead for two minutes, then wrap in plastic for ten minutes to rest.

Steam 3 small sweet potatoes and a couple of big handfuls of spinach, mash and combine with 200g of fresh ricotta, an egg and plenty of salt and pepper.

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Roll your pasta dough through the machine, in small batches. You want to get it down to the smallest setting, so just do a small ball at a time.

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Lay it on to tea towels, covering as you go.

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Once all done, cut in to triangles and place 1 teaspoon of filling in each centre, run a wet finger along each edge, then bring each corner to the middles, pressing edges as you go. This will form an odd pyramid shape. Bend edges down and tuck in a little. Very hard to explain and no matter how you do them, so long as the edges are sealed, that is all that matters!

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Only make a few at a time, keeping the rest of the dough covered to stop it drying.

Scatter flour on a tray and add pasta shapes to the tray, sprinkling liberally with flour as you go to stop them sticking.

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Freeze on the tray, then shake off and transfer to a zip lock bag to store in freezer. This made just over 1kg of pasta shapes.

To cook, bring to boil a big pot of salted water, add a few at a time once boiling. Once they rise to the top, after a few minutes, they should be cooked. Serve with your favourite sauce, or with a splash of olive oil and parmesan and more pepper.


Spelt Fruit Bread – Fig, Apricot and Goji Berry

Looking forward to having this for breakfast in the morning… or a late night snack with a cup of tea.

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Fruit – big handful of dried figs, big handful dried apricots, handful of goji berries in to the thermomix with big shake of All Spice. Blitz on speed six for around 20 seconds.

Scrape it all out in to a bowl and put aside.

Thermomix 290g water, plus 20g olive oil – 37 degrees, 2 minutes, speed 1.

Add 500g spelt flour (or normal bakers flour), 2t yeast, 1t natural bread improver, 1t salt, 4t sugar or honey.

Knead for 2 minutes, after 30 seconds add the fruit mix in to the hole in lid.

Do what you do to let it rise, I spray the inside of a freezer bag with olive oil, drop the dough ball in, fill with air and tie in a knot.

Spray the inside of a tall round cake tin with removable bottom, or even a springform tin.

Once doubled in size, punch down and stretch out to a long sausage. Divide in to ten pieces.

Roll each piece in to a ball and arrange nine around the outside and one in the middle, so they are nestled nice an close to each other. Or you could do any amount you want, this just worked for me.

Sprinkle with water, then top with sunflower seeds, or any seeds you like.

Let rise in a warm spot till nice and high. Bake for 30 minutes at 200 degrees.

WAIT TILL COOL BEFORE CUTTING!


Apricot and Goji Berry Spelt Bread

A delicious fruit combo, great for breakfast.

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Follow the normal Spelt bread recipe, but increase the rapadura or honey to around 30-40g and reduce the salt to 1/2 a teaspoon.

With around one minute left of kneading, add through the lid:

  • a big handful of chopped apricots
  • a big handful of sultanas
  • a big handful of goji berries
  • 2t of All Spice

Finish recipe as normal, baking for 30 minutes at 200 degrees celcius.


Savoury Muffins

These have a lovely flavour, for adults as well as kids and are so easy. Pretty much any veggies you have in your fridge can be used, this is what I used today…

50g or so of parmesan, milled in the Thermomix until fine.

Add and chop on Speed 5 for around 10 seconds, or until desired consistency:

  • 1 zucchini, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 red capsicum, roughly chopped
  • 50g butter, chopped

Add and mix for a few seconds on Speed 4:

  • 2 eggs
  • 250g milk
  • 400g spelt flour
  • 4t baking powder
  • 2t Thermomix stock
  • salt and pepper

Check consistency, should be thick, but able to fall off the spoon. Spoon in to muffin cases and cook in a preheated oven, around 220 degrees, for around 15-20 minutes, depending on the size.

Slather with butter, eat hot or cold, perfect for freezing too.