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Here's a different version of sorbet that's perfect for breakfast or an energizing morning tea snack! My Group Leader, Nancy, came up with the idea (inspired by the muesli and protein shakes in Cyndi O'Meara's cookbook), and I've changed it a little to make it dairy free and a bit more 'chewy'. Nancy's version has a good dollop of natural yoghurt in it, which is nice if you can have yoghurt - or if you want to you can use coconut cream instead. I add sultanas at the end for a bit of sweet chewiness - if you can't be bothered you can add them all at once with everything else. Feel free to play with the ingredients and amounts, but don't fill the bowl above the 2 litre mark, as it makes it difficult to mix!
1. Toss all the ingredients into your Thermomix bowl (weighing them if you want to be particular!), and grind on speed 9 for a minute or two, using the spatula to assist with the mixing, until nice and creamy:
- a handful of raw almonds/macadamias (40g)
- a handful of rolled oats (30g)
- sprinkle in some seeds - pepitas, sunflower, linseeds (25g)
- a blob of tahini (30g)
- a handful of sultanas or dates (30g)
- 250g frozen mixed berries
- 250g frozen bananas, chopped in 1 inch pieces
- 250g ice
- 20g pure maple syrup (or to taste)
- 1 egg white (or 2 if you want it creamier)
- optional: a dollop of yoghurt or coconut cream
2. Add extra sultanas and mix on speed 6 until mixed in:
- 30g sultanas
P.S. Freeze any leftovers in a sealed container or ice cube trays. When you're ready to use it, thaw for ten minutes and remix in Thermomix to whip it up again.