No Bake Christmas Cake- Vegan!

This frozen fruit cake is the perfect treat for Christmas celebrations! Here, when it's hitting 30, a refreshing dessert is always welcomed. This light, coconut infused, cake is ideal to wow your party guests and get away from the traditional heavy and rich Christmas cake.

Ingredients:

400g dried fruit (mixture- think apricots, sultanas, cranberries, pineapple)
Water or Fruit Juice or Port Wine

100g mixed nuts
170g dry chocolate chip biscuits

2 tins coconut cream NOT LIGHT AND NOT MILK!
Ground ginger

Method:

Put tins of coconut cream in the freezer.

Line a springform pan with plastic wrap leaving enough on the outer edge to cover up when freezing later.

Add fruit to TM bowl. Chop 3x TURBO. Set in a bowl and soak in enough liquid to cover the fruit.

Add nuts, biscuits to TM bowl. Chop 2x TURBO. Add enough to the springform pan just to cover the bottom. Set the rest aside for later!

Wait 30 minutes for fruit to finish soaking. Then strain fruit. Put into a mixing bowl.

When ready to assemble...

Insert butterfly*. Take coconut cream out of freezer and do not shake. Open and scoop out the cream (the water has now separated to the bottom of the tin) and place in TM bowl. Whip until fluffy on speed 3.5 (about 30 seconds).

Add a few dashes of ginger to the fruit and begin to fold in the coconut cream using the spatula.


Scoop 1/2 of the mixture on to the crumb base and spread carefully to the edges. Add crumble (leaving a few tablespoons for the top) and repeat with the remaining coconut cream. 

Then top with the last of the crumble.

Cover with the overhanging plastic wrap. Place in freezer for at least 3 hours. 

Let sit for 15 minutes before serving. Remove spring form outer ring and slice with a sharp knife!

 *To properly insert the Butterfly in the TM bowl you must locate to highest blade with the bump. Then insert the Butterfly so that it pushed CLOCKWISE on the BLUNT edge of that blade. You must always slowly turn the speed up when using butterfly and never go past 4. This allows it to 'catch'. If you stop in between whipping you must also carefully hold the top of the butterfly when increasing to speed to ensure that it catches.

Strawberry Banana 'Ice Cream' in the Thermomix

Forget about sugar loaded store bought ice cream and icey poles. On a hot day, like the 30+ week we have been having in Perth, whip this sugar-free vegan 'ice cream' for you and the kids! Pour rum or vodka into mixture and pop in the freezer for a bit should you need an adult fix ;)

Makes 1 serve

Ingredients & Method:

1 frozen banana, halved

150g whole frozen strawberries (even keep the tops on!) 

40-60g cold water

Place fruit into TM bowl. Chop into a fine mixture 20 seconds, speed 6. 

Insert butterfly. Add 40g of water to start and whip 30 seconds, speed 4. Scrape down lid and very top of bowl if there is any mixture left unwhipped. Add in 10-20g of water to whip in rest of mixture 10 seconds, speed 4. 

Voila! Serve immediately.

Tip: Put this mixture into icey pole or ice cube trays and freeze. 

Chocolate Chip Cookies in the Thermomix

These were gone in less than 24hrs. I mean that is sooo embarrassing to admit but they were just so damn good. Comparable to Subway cookies but less greasy that's for sure. I will be very careful when I make these again...it is beach season now :| Hehe...says the self proclaimed Cookie Monster ;)

Ingredients:

100g raw sugar

125g butter

100g brown sugar

1/2tsp vanilla 

1 egg or egg substitute

250g self raising flour

150g dark choc chips OR white choc chips OR M&M's OR a combo!

Method:

Preheat oven to 180º. 

Add sugar to TM bowl. Mill 10 seconds, speed 9. 

Add butter, brown sugar and vanilla to TM bowl. Mix 1 minute, speed 4 but add the egg through the top lid at 30 seconds remaining.

Add flour. Knead for 20 seconds.

Add chocolate. Mix 10 seconds, REVERSE, soft speed.

Spoon mixture onto a lined baking tray. Bake for 10-12 minutes. Will be very soft until completely cooled, so leave on tray. 

These are naughty but yummy. Good for a once in a while treat! Happy Thermomixing!

Vegan Custard in the Thermomix

I've never had custard but everyone always rants and raves about it so I've been dying to try it! My favourite Thermo consultant inspired me to give it a go and voila...here is my vegan version. I thought it tasted very nice but I might have preferred it chilled, so tomorrow I will indulge in leftovers :) I don't have anything to compare it to but I quite liked this alternative dessert that's sugar, egg and dairy free! I combined a few recipes online to suit what was in my pantry tonight!

1 tin coconut milk

30g light agave syrup

1tsp vanilla

50g arrowroot flour

1/4 tsp salt 

Vegan chocolate shaved to serve

Put all ingredients in TM bowl and cook 6 minutes, 90º, speed 4. Serve. 

Happy Thermomixing!

Raspberry Fruity Dream Thermomix

I've perfected the single serve of Fruity Dream which is both a positive AND negative! I am loving the guilt free pleasure for dessert most nights (!), but I have so many other things I could try! Here it is...try and resist...

Ingredients: 

50g raw sugar

200g frozen raspberries

Cold water

Method: 

Mill sugar 10 seconds, speed 9.

Add berries and chop 10 seconds, speed 8. 

Insert butterfly. Add water (a few splashes, you have to listen out to see if more is needed depending on the berries- if the blade/butterfly isn't turning add more through top hole. Mix 30 seconds, speed 3. 

Eat! Happy Thermomixing!

Chocolate Hazelnut Melting Moments in Thermomix

These cookies are melt in your mouth amazing! They are also super quick. I was running out of time to make something for a small dinner party so I jazzed up the 40 second biscuit recipe from the Everyday Cookbook.

Ingredients:

100g almonds

100g raw sugar

150g plain flour

130g butter, softened

2 tsp vanilla

Method:

Preheat oven to 180º Line baking tray.

Put almonds and sugar in TM bowl. Mill 10 seconds, speed 9.

Add remaining ingredients and mix 30-40 seconds, lock TM bowl, knead. 

Roll into small balls, place on baking tray. Flatten slightly with a floured fork. 

Bake 20-30 minutes. Cool on wire rack completely. Spread chocolate hazelnut on each biscuit or to combine two biscuits together. Enjoy! (They don't last long!)

Happy Thermomixing!

Carrot Cake Quirked (original recipe by Quirky Cooking)

Came across a great carrot cake recipe by Jo, from Quirky Cooking! Made it without the eggs, I used egg replacer, with regular plain flour, olive oil, no nuts and with sultanas...and it still turned out very yummy! A slowly baked cake that is perfectly finished off with a vegan friendly coconut cream topping! Thanks Jo!

Follow this link for the recipe: http://quirkycooking.blogspot.com.au/2012/08/one-bowl-thermomix-carrot-cake-gluten.html?m=1