Soak nuts over night or for 6 hours, in filtered water drain & rinse the nuts.
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)
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)
Add the chia seeds & mix for 5 mins, 37 degrees, reverse, speed 3.5.
The mixture will still be quite liquid, transfer into serving containers & place into the fridge to set for approx 1.5 - 2 hrs.
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.
3.5.3226
So many variations to try with your own favourite flavours
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.
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 :-))
Next blitz the lemon zest with the sugar, to make a lemon flavoured sugar.
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 🙂
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.
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