May competition

Who would like to receive a few extra goodies with their Thermomix this month?  Because it's Mother's Day, my Thermomix team are running a little competition.  Everyone who purchases a Thermomix this month will go in the draw to win a beautiful hamper full of wonderful gifts that we as a team have put together for you including Thermomix goodies, candles, natural therapy sessions, free cooking classes amongst other wonderful things.  As well as going into the draw for this, all purchases in May will also receive a bonus cookbook - the Best of our Recipe Community and I am also throwing in a My Way of Cooking book (RRP $60).  Let your partner know now what you'd like for Mothers Day!

12 months Interest-free

Finance is the perfect way to purchase you Thermomix if you'd like to spread the payments and even better is that we are offering 12 months interest-free on finance orders placed between now and the 8th June.  Give me a call if you'd like to organise buying your Thermomix this way.  Phone 0403765952

Wild Honey!

 Watch out for some recipes using wild honey soon - we just had over 2kg of honey removed from a hive in our garden!

Gluten Free Sweet Potato Loaf

This is similar in texture to a carrot cake

100g sorghum flour

100g potato starch

50g tapioca flour

2 tsps ground cinnamon

1 tsp GF baking powder (made in TM)

1 tsp bicarb of soda

1/2 tsp xantham gum

100g rapadura sugar

80ml grapeseed oil

60ml buttermilk (made in TM)

3 eggs

200g sweet potato, peeled and roughly chopped

100g zucchini, roughly chopped

Preheat oven to 160 C. Line a loaf tin with baking paper.

Place zucchini and sweet potato in TM bowl and chop on speed 5 for 7 seconds or until finely chopped. Set aside.

In TM bowl, combine flours, cinnamon, baking powder, bicarb of soda, xantham gum and sugar. Mix for 10 seconds on speed 5 until combined.

Add oil, buttermilk and eggs and mix on speed 5 for 10 seconds until combined - do not over mix

Add sweet potato and zucchini and mix on reverse, speed 3 for 5 seconds or until combined, do not over mix.

Spoon into prepared loaf tin and bake for 1 hour or until cooked thoroughly. Allow to firm up in tin for 10 minutes before turning out onto cooling rack.

Serve warm, spread with fresh TM butter.

Gluten Free Mixed Nut Slice

90g white rice

30g cornflour

40g rapadura sugar

100g butter (made in TM)

1 tblsp coconut oil

1 tsp vanilla extract

1 egg

Topping

150g mixed nuts eg almonds and cashews

1 tblsp maple syrup

2 tspns rapadura sugar

Preheat oven to 180C. Line a 10 x 7 inch rectangular baking tray with baking paper, leaving paper to overhang on each end.

Put sugar and rice flour in TM bowl and grind for 1 minute on speed 9. Add cornflour, butter, coconut oil, vanilla and egg and mix on speed 5 for 20 seconds until combined.

Spread the mixture evenly over the base of the prepared tin.

Without cleaning TM bowl, place nuts into bowl, lock lid and press turbo once until roughly chopped. Add maple syrup and remaining sugar and mix on speed 2 and reverse for 5 seconds or until combined. Press nut mixture evenly onto base.

Bake for 20 - 25 minutes or until evenly browned. Remove from oven and allow to firm up in the tin for a few minutes before gently lifting and placing on cooling rack. Cut into slices when cool.