vanilla

Vanilla Chia Puddings


Vanilla Chia Puddings
Author: 
Recipe type: Breakfast or Snack
Cook time: 
Total time: 
Serves: 6 serves
 
A filling & delicious, dairy free & sugar free breakfast or snack.
Ingredients
  • 150g of chosen nuts (my favourite are macadamia or cashews) almonds are popular too.
  • 1 vanilla bean (or 2 - 4 tsp of homemade vanilla bean paste)
  • 1000g filtered water
  • good pinch of salt
  • 2 Tbs coconut oil
  • 1 tsp cinnamon
  • 1 tsp freshly grated nutmeg (optional)
  • 50g cacao nibs (optional)
  • 100g chia seeds
  • Fresh berries to serve
Instructions
  1. Soak nuts over night or for 6 hours, in filtered water drain & rinse the nuts.
  2. Place the nuts & vanilla bean into the TM bowl & chop for 30 secs on speed 10 (if you want a chocolate version you have the option to add your cacao nibs now too)
  3. Add the filtered water, coconut oil, salt, cinnamon & nutmeg, blitz for 1 - 1.30 on speed 9 (turning the dial up slowly from speed 1 - 9)
  4. Add the chia seeds & mix for 5 mins, 37 degrees, reverse, speed 3.5.
  5. The mixture will still be quite liquid, transfer into serving containers & place into the fridge to set for approx 1.5 - 2 hrs.
  6. To serve, sprinkle over fresh berries.
Notes
You might like to mix the cacao nibs in at the end instead to add a nice texture to the puddings.
You might like to add a few dates, if you prefer a sweeter pudding.

 

So many variations to try with your own favourite flavours

 

Whole Orange Almond & Vanilla Cake

Orange almond cake 2

Could the world possibly need another whole orange cake recipe? I’m sure this popular recipe that has been tweaked many times over so here is my version to join all the others. The original recipes had the oranges being boiled for about 1 hour, I just love how the Thermomix makes this such an easy recipe but whizzing up the almonds into almond meal & whizzing up the whole oranges, plus it’s a great one for all those that love gluten free food.

Not many ingredients & it’s super easy to make.

Mill 250g almonds, 200g raw sugar & 2/3 of a vanilla bean with 2/3 tsp cream of tartar & 1/3 of a tsp bicarb soda for 20 secs speed 9.

 

Add 2 oranges that have been cut in half & 3 eggs chop on speed 7 for 10 secs, scrape down the bowl & repeat. Pour into a lined & greased 20 cm tin & bake for 45 mins at 180 degrees.

While the cake is cooking, place 50g sugar & 1/3 vanilla bean with zest from 1 orange into the TM bowl & chop for 20 secs speed 10. scrape down the bowl & add 50g orange juice cooking for 5 mins 100 degrees speed 1 & then add 25g butter & cook for 3 mins 80 degrees speed 1.

 

Skewer the hot cake a few times & pour the syrup over.

 

orange cake

You may like to decorate with orange segments fresh lemon thyme & rosebuds if you are feeling a bit fancy 🙂

 

Whole Orange Almond & Vanilla Cake
Author: 
Recipe type: Baking
Cuisine: Gluten Free Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Ingredients
  • Cake
  • 250g Almonds
  • 200g Raw Sugar
  • ⅔ of a Vanilla Bean
  • 2 oranges with the peel still on, cut into halves
  • 3 eggs
  • Optional Syrup
  • ⅓ of a Vanilla Bean
  • Zest from 1 Orange
  • 50g Raw sugar
  • 50g Orange Juice
  • 25g Butter
Instructions
  1. Heat the oven to 180 degrees & grease & line a 20cm cake tin.
  2. Place almonds, vanilla bean & sugar into the TM bowl & chop for 20 secs on speed 10.
  3. Add the oranges & eggs & chop for 10 secs on speed 8.
  4. Pour mixture into the prepared cake tin & bake for 45 mins or until cooked.
  5. If you are making the syrup place the sugar, orange zest & vanilla bean into the TM bowl & chop for 20 secs on speed 10.
  6. Add the juice & cook for 5 mins, 100 degrees, on speed 1. Add the butter & cook for 3 mins, 80 degrees speed 1.
  7. When the cake comes out of the oven poke a skewer through the cake multiple times all over the cake & pour the syrup over the cake.

 

 

Lemon & Poppy Seed Cake

lemon poppy seed cake

This recipe is a slight variation on a family favourite when we were growing up, also the first job I ever had was helping a lady bake cakes to sell to cafe’s, & we made a version of this (along with the Chocolate Zucchini Cake recipe).

First soak your poppy seeds in the milk ( also if you run out of poppy seeds you can substitute with black sesame seeds if you need too :-))

poppy cake

Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.

lemon poppy seed cake making step 1

Mix all the cake ingredients together; the time is quick & the speed slower to avoid making the cake to tough & dry.

Another tip from my younger days is if you are not using your homemade butter use the paper that the butter came in instead of baking paper, it’s something my mum always did & she saved the butter papers in the fridge in case we needed to use them for a cake. It’s a great way to save money & time because the paper is already “pre-greased” with some of the leftover butter 🙂

lemon poppy seed cake in tin 2

While the cake is cooking you cake make the glaze. If you don’t have whole vanilla beans & you want to use vanilla bean paste that is fine too :-).

When the cake is cooked through poke some holes all around it & pour the glaze over so it soaks into the cake.

lemon poppy seed cake in tin

It’s the best served warm with a cuppa – enjoy!

lemon poppy seed cake

Lemon & Poppy Seed Cake
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • CAKE
  • 100 grams poppy seeds
  • 120 grams milk
  • Zest from 1 Lemon
  • 200 grams sugar raw
  • 140 grams vegetable oil, or rice bran oil
  • 300 grams plain four
  • dash ground cinammon
  • 2.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • GLAZE
  • ⅓ vanilla bean, or 1 tsp vanilla extract/paste
  • zest from 1 Lemon
  • 40 grams butter cubes
  • 50 grams honey
  • 15 grams lemon juice
Instructions
  1. Soak poppy seeds in milk for 1 hr.
  2. Preheat oven to 175 degrees.
  3. Put sugar & lemon zest into the TM bowl & process for 20 secs on speed 10.
  4. Add rest of the cake ingredients to TM bowl & mix for 4 secs speed 4, scrape down sides of bowl & mix 4 secs on speed 4.
  5. Pour into lined cake tin & bake for approx. 45 mins or until cooked through.
  6. While the cake is cooking make the glaze by placing vanilla bean & lemon zest into the TM bowl & process for 20 secs on speed 10.
  7. Add remaining ingredients for the glaze and cook 2 mins 50 degrees speed 2.
  8. Process for 10 secs on speed 10.
  9. While cake is still warm stick a skewer into it quite a few times all over the cake & pour over Vanilla, Lemon Glaze.