I've just bought DD some great character cookie cutters from America.  Problem is, she's supposed to be low gi, so low sugar.  The only recipes I can find are "sugar cookie" recipes - white flour, white sugar.

Does anyone have a healthy cookie dough recipe, suitable for cookie cutters?  Maybe with some ground down rolled oats to make them low gi?

Thermomix Cream

Copyright Janie Turner 2005
http://www.ukthermomix.com/recshow.php?rec_id=29

The thing I like most about this recipe is that we can always have fresh cream in a few minutes.  It's easy to keep unsalted butter on hand in the fridge or freezer.
Ingredients
250 gm unsalted butter
250 gm milk (full cream or semi-skimmed)
Method
Weigh butter in pieces and milk into the Thermomix bowl.  Cook 3 minutes/ 90C/ Speed 1.  Blend 30 seconds/ Speed 8.  This emulsifies the butterfat back into the warmed milk and makes a perfectly delicious cream.  Chill in the fridge 4 hours to use as pouring or spooning cream.  Chill in the fridge 8 hours or more to be able to whip the cream.
Chef's Tips
Chef's Tip:  If you are in a hurry or are making this lovely cream because you have suddenly run out and you need whipped cream for a recipe, don't worry - there is a quicker method to chill your cream (if you don't have a blast chiller):  Pour the warm Thermomix cream into a flat plastic box and place it into a larger plastic box filled with ice cubes or crushed ice.  Adding salt to the ice will make it chill the cream even faster.

Thanks to VHJ who pointed this out on another thread.  I haven't tried it, but always have butter and milk in the fridge.  Does this mean I don't have to buy cream anymore?  Yeah!

Iron-Hit Smoothie
Makes 2 cups

1 1/2 cups milk of choice
2 dried apricots
2 dried peaches
1 banana
2 teaspoons wheat germ
2 teaspoons memoc seeds
1 pear, peeled and chopped (I probably wouldn't bother peeling it)

Start with apricots and peaches, blend well.  Add banana, wheat germ, pear blend well.  Add enough milk to get desired consistency and blend well.  I like pouring the milk onto the lid and listening for desired consistency.

Alternatives - can just throw in small handful of almonds, sunflower seeds, pumpkin seeds, a little sesame seeds and linseeds with the apricots instead of making up the memoc seed mixture.

I used a granny smith apple instead of a pear, and all dried apricots - yummy!

Source: Feeding Fussy Kids by Julie Maree Wood
Great for fussy ones who won't eat their greens or are not keen meat eaters.  Best served with something rich in Vitamin C (orange, strawberries, berries, blackcurrants, pineapple or avocado) to assist with the absorbtion of iron.  Might as well throw some of those into the smoothie!

Boosts protein, iron, calcium, zinc, phosphorous, copper, manganese, vitamin A & C.

Name of Recipe: Iron Booster Balls
Yield: about 30
Ingredients:
1/2 cup dried peaches
1/2 cup dried apricots
1/4 cup almonds
1/2 cup desiccated coconut
1 tablespoon orange juice
2 tablespoon wheat germ

Preparation:
Some peaches and apricots may need to be soaked in boiling water (10 minutes) to soften.  Mine were quite moist (not like tyre rubber) so were fine unsoaked.  If soaking, drain before proceeding.

Put everything in the bowl and blend on speed 9 for about 10 seconds.  Should look a bit like sticky dough.  Check it can be formed into a small ball.  Add extra juice if too dry, or extra coconut if too wet.

Roll mixture into small balls.

Keep in an airtight container in the fridge for up to 2 weeks - mine didn't last the day.

Tips/Hints:
Just four of these balls contain as much iron as a whole cup of spinach (and much yummier).  The orange juice is rich in vitamin C which aids in the absorption of iron and makes the iron more available to our body than the iron found in spinach.

A wonderful iron boost for children who are fussy about eating meat and other iron sources.  Boosts iron, zinc, phosphorous, copper, manganese, vitamin a and vitamin c.

Can make all apricot or replace the apricot with figs for variation.  Orange juice can be replaced with apple juice if too tangy.
I normally replace nuts with sunflower seeds and pumpkin seeds if I want to send things to school.  Works well and tastes great.

Delicious!

Source: Feeding Fussy Kids by Julie Maree Wood

members' comments

CP - Didn't make a lot - probably about 15 and will probably double the mix next time. Thanks Cathy, these are nice little healthy snacks.

earth mumma - These are really tasty and my kids love them.  I have modified them a little as our school is nut free.  I make up a L.S.P. in the TM to substitute. Linseed, sunflower seed and pumpkin seeds - equal quantities of each until it makes up the right amount.  I also use the powder milk - not a big fan, but I can get some organic milk powder - not sure if it is any better - just as processed.  I also like to use 220 free dried fruit (have a sulphur allergy) so use a combination of apricots and dried apple as I can get these sulphur free but can't find any peaches. 

JD - I sent this recipe over to vegetarian DD in Melbourne and she loved it.

Shazzy - These are great - though don't make a lot.  Feel like I am being healthy when I want a treat!

Chelsea -  we didn't go much on them.  I think I played with the recipe too much though.  I used all dried apricots (the peaches would add sweetness) and I used seeds instead of the almonds.  Next time I will stick to the recipe. 

JD - I made these using dried fruit salad mix and substituting wheatgerm with oats - hoping I haven't played around with it too much to deprive DH of his source of iron but wanted to try it out on him with what I had in the house before buying the correct ingredients.  Not generally something he would eat but if I tell him it is good for him, he's pretty good about it.

em - I made these twice over the weekend and both times they were gobbled up very quickly! A lovely easy and healthy recipe, thank you.

Songria - These are wonderful thanks! I made the mistake of bringing some in to work and offering my colleagues some.  Regretting it now! Came home and made another batch straight away!

nazar - love these, they're so yummy.

Tam - Thanks for this recipe - my girls love it!!!!! I used a combo of dates, sultanas and apricots and used pepitas and sunflower seeds instead of the wheatgerm.... We don't have juice in the fridge as a rule and didn't have any fresh citrus but discovered some cranberry juice lurking in the depths of the fridge - worked really well!!!!!!  I blitzed mine for a little longer than stated - just to make them a little smoother.  Really easy and versatile!!!

classmyth - These are yummy! I milled the almonds to almond meal first, then added the dried fruit and chopped by turbo pulsing, then added the rest of the ingredients as cathy79 did.
The dried peaches are very high in iron - hence "Iron Booster Balls", substituting them for other things will still make them as yummy, but they obviously won't be as iron-rich.
Including the orange juice is important, as Vitamin C helps the intestine absorb iron more efficiently, hence why it's a good idea to drink juice with a meat meal if you're iron-deficient.
I left out the milk powder too, as calcium competes with iron when they are both trying to be absorbed in the intestine. I'm sure the author Julie Wood included it as a method of boosting the protein content. (PS the dried apricots and peaches both weigh 80g, almonds 40g, and coconut 35g)

I made these today using earth mumma's tip of LSP mix as a nut substitute and they were great!!!! I love them with almonds but our childcare centre is nut-free too so that was a fab tip!
The weights I have written in my cookbook are 10g pepitas, 10g sunflowers, 15g linseeds, then 80g peaches, 80g apricots, 35g dessicated coconut, 20g orange juice and 20g boiling water, 15g wheatgerm, 20g of powdered skim milk. I might be a bit light on the fruit.

Help - I picked up about heaps of grapes very cheap the other day as the store was closing for 4 days and had to clear everything.

Now I need to use them up.  I've made grape jam, but I need some other ideas.  I've seen lots of salad recipes, but would prefer baking type recipes if they exist. 

Any ideas please?

Thought I'd try this recipe instead of my usual one, which is a family favourite.

The recipe was very similar, slighlty easier and better tuna to sauce ratio.  Only tweak was that it wasn't very hot when it finished cooking.  So I had to heat it through.  Then I placed frozen peas in the bottom of the thermoserver and poured the mornay on top to heat the peas.  Cooked the fettucine in TMX and mixed through the mornay.

Yummy - I think DH actually preferred this over my usual one.  A great simple, family favourite with ingredients that are always on hand.

Recipe Name: Blitz & Bake Beetroot & Chocolate Cake
Yield: 1 loaf size cake (Can not double as it won't fit)

Disclaimer: There has been much discussion on the combination of chocolate and beetroot, but I couldn't find any recipes here, so I went searching.  This is what I found - perfect for converting.  Not the prettiest cake in the world, but definitely worth making.  This is my new favourite special occasion cake - not because it's hard, but because it's very rich.

The result is amazing - you need to be pretty hard core chocolate - it is very rich, dark and dense - serve in small pieces, with something a little light to cut through the strength of the cake.  

The conversion is very rough, as I was quite distracted when cooking.  But the result was fantastic, and I wanted to share.
Ingredients:
1 large cooked beetroot , about 175g in weight, roughly chopped
100 gram dark chocolate
200 gram plain flour
100 gram cocoa powder
1 Tbs baking powder
250 gram rapadura
3 eggs
2 tsp vanilla extract
200 ml oil
crème fraîche or clotted cream, to serve

1. Peel and roughly chop the beetroot and cook in the basket.  Varoma approximately 15 minutes - test with a knife.
2. Set the beetroot aside to cool.
3. Grate the chocolate and set aside.
4. Preheat the oven to 190C.
5. Blitz the beetroot until thoroughly chopped.  Add the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
6. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

Source
Web Page: http://www.bbcgoodfood.com/recipes/7663/blitzandbake-beetroot-and-chocolate-cake

members' comments

Thermomixer - Thanks CB79.  Might have to try your method.
I have made beetroot and chocolate cake with the TMX.  I actually didn't bother peeling the beetroots (too lazy), just washed and roughly chopped before blitzing them prior to cooking with small amount of water and salt, rather than in the steamer basket.
Then once cooked (probably about 10 mins) just added the chocolate and cocoa and sugar and mixed before adding eggs and then SR flour. Similar to the beetroot and choc puddings methods with some flour.

Chookie - Very easy and very chocolatey. Thank you.  The top lifted up above the mass of cake, (probably because I put it in a round tin),  so cut it off and covered it in cream and raspberries and ate it for afternoon tea. Tomorrow it will be a birthday cake.

VHJ - Great cake Cathy79. I used Thermomixer's suggestion of chopping & cooking the beetroot first then adding chocolate, sugar and essence and mixing before adding the flour & eggs.