Ingredients
1 ½  cups (150g) almond meal (I just grined 1.5 cups of almonds on speed 10 for 30-40seconds)
¼ cup (21 g) unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range/ organic eggs
1 teaspoon vanilla extract
60 ml (1/4 cup)  macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil (I used coconut butter)
60 ml milk (¼ cup) your choice of dairy, almond or soy
2 tablespoons honey or rice malt syrup

Method:
Preheat oven to 160 C – fan forced. 180 C no fan.
Combine almond meal, cocoa powder and baking powder on 3 for 3 seconds
Add the eggs, oil, milk and honey then mix on sp 5 for 10 secondsl to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or raspberry sauce.

From the Healthy Chef - http://www.thehealthychef.com  Recipe here.

Enjoy!!!

I am currently on a grain free and sugar free challenge for 30 days. So far so good. Tonight is lamb mousaka and salad.

Salad ingredients:
1 cup of quinoa
half a butternut pumpkin
70g feta cheese
100g semi dried tomato

Dressing (credit to tenina.com):
Finely grated zest 1 orange - or you can use a patato peeler to take the orange bit off and grate it on speed 7 for about 30 second or till fine
Juice 1 orange
4og balsamic vinegar
1/2 tsp ground cumin
80g Grapeseed oil

Soak quinoa in water for about an hour.

Fill bowl with a litre of water. Put quinoa in simmering basket and butternut in Verona.
Cook for 15 min on Verona speed 3.

If you like the butternut roasted, roast for another 5 - 10 minutes in a pan with a little grapeseed oil.

Mix the butternut, feta and sundried tamato with the quinoa.

Dressing:

Put all ingredients in the bowl, blend for 10 sec/speed 10

Mix dressing into salad and enjoy!

Ingredients

Crust -1 min at speed 9
300g raw walnuts
50g raw cocoa
a pinch of sea salt
160g dates, pitted

Divide the mixture in two and form two balls. Place these balls in the fridge to rest for about 15 min.
Place one crust ball in your cake form and spread it evenly.

Chocolate cream 15 seconds on speed 5
70 g cup honey (or any other healthy sweetener)
3 bananas, ripe
30g cocoa


Garnishing and filling:
about 1 1/2 cups raspberries
5 tbsp dark chocolate flakes( I used 85% cocoa)

- Place one crust ball in your cake form and spread it evenly.
- Spread some chocolate cream on top (4-5 tbsp).
- Sprinkle the raspberries and press them gently into the chocolate cream.
- Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two   
  plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier
  this way and you won’t crush the raspberries.)
- Put some parchment paper on a large plate.
- Turn the cake upside down and put it on the plate.
- Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
- Place in fridge for at least 2 hours before serving.

Credit to http://lovecookeat.com - they make it in a food processor so I converted it to the
Thermomix.

Enjoy, it is really yum and very rich.

I will be making this tomorrow.

Hello Oubossies! Welcome! What have you been making so far?

I have made so much, I can't remember everything. My last few ventures where coconut milk, almond milk, raw walnut chocolate cake with rasberries (this one was yum and I had to change it into a thermie recipe) and my favourite is an almond cake in a cookbook I borrowed from a friend. I have also been making my kids snacks for their lunch boxes and cutting out bought snacks. Then I am making different lunches without using bread.

Hi Everyone,
I got my Thermie about a week ago and love every experiment! I love cooking and baking and love giving my kids healthy food. I am from Adelaide.

xxx