Moonmobile,

Here is my smoothie recipe that I make every morning, that may fit your requirement and is quite adaptable:

In the Thermomix, add:

*  Handful of almonds
*  100gr mixed frozen berries
*  1 frozen banana  (I cut bananas into pieces & leave in freezer)
*  1 tblsp sesame seeds  (calcium boost)
*  1 tblsp chia seeds or flaxseeds
*  1/2  tsp chlorella (complete protein)
*  1 Tblsp cacao powder or carob
*  3 fresh dates
*  2 Tblsp coconut yoghurt (optional) (you can make in thermomix)
*  6 icecubes
*  420 grams water

Process on speed 10 for 1 minute.

This makes quite a thick, creamy smoothie.  Alter to your taste.  You can make almond milk, coconut milk or any similar dairy free milks in advance in the Thermomix.  Otherwise, the handful of almonds and water as above, is a quick option.

Information regarding chlorella  http://en.wikipedia.org/wiki/Chlorella


Enjoy!  

Squirrel

This is a nice little recipe I have adapted from Swell Vegan that incorporates chia seeds.  The seeds swell to set the pudding.  It is reminiscent of tapioca pudding.

Name of Recipe: Chia Pudding
Number of People: 1-2
Ingredients:
1/4 cup whole Chia Seeds
1 cup almond milk (or non-dairy milk).  I use Jo's almond & rice milk from quirky cooking
1 banana (frozen is nice)
2-3 dates (if milk is unsweetened)
few dashes of cinnamon
pinch of celtic sea salt



Preparation:

Blend the frozen banana, almond milk,dates, cinnamon & celtic sea salt for 20 secs on speed 9.
Add the chia seeds and gently blend on   speed 3 for 10 secs.

Pour into ramekins or bowl and leave to set in refridgerator for at least 20 mins.  The pudding will set.  Leave the chia pudding overnight for an even more solid setting.


Photos:  Photo from Swell Vegan

Members' comments
LauraTO - Very simple but really great recipe! I didn't plan ahead so used a fresh banana instead for frozen, and my sea salt wasn't Celtic (gasp!) but it still turned out really well. Loved the interesting texture of the seeds.

Hi Sim,

I have posted it here a while back:

http://www.forumthermomix.com/index.php?topic=1242.msg8432#msg8432

Hope that helps

Squirrel

I make the soy milk from EDC all the time. The recipe is quite good, however to make it more creamier and taste a lot better, I add 3 tablespoons of barley for the cooking stage. Otherwise the soy milk tastes quite 'beany'


Squirrel

This recipe for ice cream has a texture just like dairy ice cream.  Even my dairy eating friends love it!! 


Choc Tofu Ice Cream:
Serves 2-3 servings:
Ingredients:

2 x packets of silken tofu
4 tblsp Agave Syrup  (or honey)
1/2 tsp Cinnamon
scan 1/2 tsp Sea Salt
3 tblsp Unsweetened Cocoa Powder



Preparation:

Mix 1 ¹/₂ packets of tofu, agave syrup, cinnamon, sea salt and cocoa powder in the Thmx on speed 7 for 10-15 secs.
Place in a tightly covered container and freeze.

Once frozen, remove from freezer, let sit at room temperature for 5 mins and chop into chunks.  Place the remaining silken tofu (¹/₂ packet) and the frozen chunks and blend for 10secs on speed 7.  Serve immediately



Tips/Hints:
Some ideas for optional add-ins for blending in on the final stage:
peanut butter
nuts
choc chips

A very adaptable recipe for yummy biscuits!!

Ingredients

1 cup of flour   (Either Spelt, Cyndi's multi-purpose mix, wheat  etc)
1 1/2 cups rolled oats or rolled spelt oats
1/2 cup rapadura sugar
1 tsp baking soda
1/2 cup unsweetened applesauce
1/4 cup agave syrup   (or honey)
1 tsp vanilla extract
1/2 cup organic sultanas


Method

Preheat oven to 175 degrees

Make applesauce in Thmx (pg 60 in EDC).  Set aside to cool.

Combine in the   the flour, rolled oats, sugar and baking soda.  Process for 7 secs   on speed 3. Be careful not to over process.

Add the applesauce, agave syrup, vanilla extract and sultanas.  Process for 15 secs   on speed 2 until well mixed.

Drop rounded teaspoonful of dough onto a lined baking tray.

Slightly flatten each biscuit with tip of spoon or fork.

Bake for about 9 mins or until golden brown.

Cool for 1 min on baking tray before transferring to wire racks and cool completely.

members' comments

Chelsea - they are VERY yummy (not at all what I was expecting). I forgot about them baking in the oven and just caught them before they burnt.  I would never have normally baked them to such a dark golden colour but I will definitely do it again!!!  I froze two extra 140g portions of the apple sauce in ziplock bags ready for our next batch of cookies - which may be tomorrow. Here are the conversions for people who use the scales:
125g flour
180g rolled oats
80g rapadura
140g apple sauce
70g honey (not sure about agave syrup weight)
85g sultanas

fruity - These biscuits (and the raw mix) is soooo yumm!

Amy - They are definitely more like little cakes than biscuits. Quite soft, but not in a bad way at all. Mum said that they taste as though you could pour milk over them and eat them like porridge. Must be the oats. Very good though, I'll definitely be making them often as a healthy snack for mum and SD.

Fruity - Mine were a lot darker than that though I used brown sugar and cooked them a tad longer than suggested and they were very much like a softer ANZAC. Very, very moreish.

Hi all Thmx addicts,

Does anyone have a healthy  recipe version of spelt bread that doesn't use bakers flour.

Thanks in advance   

Squirrel

I am just making plain..... but will probably try adding some organic maple syrup or something after it has been refridgerated to see if I can tweek it.

Stay tuned.  But so far I have made the coconut milk in the Thermomx and then the yoghurt also in the Thermomx  from there.

So far.. so good. I'll post the full details once I know how it turns out.     (and if I can make it taste good as well.!!)

Squirrel