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More than just Greek Food

Easy Homemade Thermomix Flax Seed Crackers

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Thermomix Seed Crackers

Thermomix Seeded Crackers

This recipe for Easy Homemade Thermomix Flax Seed Crackers is a healthy option to add to your meal plan. It is a simple recipe to replace a store bought version that will be so much better for you as it won’t be full of preservatives, colourings or hidden flavours.

It gives me so much pleasure to have guests sitting around my table and I can offer them something that is homemade and wholesome. Whenever I find a product at the shops that tastes really good, I like to try recreating it at home. These delicious crackers are a replica of one of my favourite store bought crackers. I love that I can find a gluten, dairy and refine sugar free cracker that I can let my kids enjoy without the worry of any reactions to what might be in it.

The full seeded cracker recipe is exclusively featured in the Salad Collection cookbook. For that reason, the quantities and steps are not listed in this blog post. However a list of ingredients is provided to help you with your shopping list and meal planning (especially helpful if you use the paprika recipe app) and also some tips.

  • Salad Collection (Print + Ebook)

    $45.00     Add to cart

INGREDIENTS

Here is a list of ingredients you will need to make this recipe.

  • sunflower kernels
  • cashews
  • flaxseeds
  • carrot
  • brown onion
  • dried oregano
  • dried basil
  • thyme
  • garlic powder
  • himalayan salt
  • water

COOKING TIP

More Photos:

Here are some more photos that were captured on the day of the cookbook photoshoot:

Thermomix Seed Crackers
Thermomix Seed Crackers
Thermomix Seed Crackers

More Blog Posts You Might Like:

Flourless Chocolate Cashew Cake Recipe For Thermomix

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Flourless Chocolate Cake Thermomix Recipe

Chrystalla’s story:

“It was my husband’s birthday a few weeks ago and I needed to make a quick and easy birthday cake for him to cut with the family. The birthday cake had to cater to everyone in the house so it needed to be chocolate flavour, gluten free, dairy free and refined sugar free.

I decided to use one of my “go to” flourless chocolate muffin recipes and turn it into a cake by baking it in a round cake tin. The icing is Quirky Jo’s Gooey Chocolate Icing and the decorations are Hoppers 100s and 1000s.”

Happy Birthday Cake Thermomix Recip

INGREDIENTS

  • 350g raw cashews
  • 5 eggs
  • 250g maple syrup or honey
  • 60g cacao
  • 1 tbs vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda

STEPS

  1. Preheat oven to 180 degrees, fan forced. Grease 10 inch (25cm) cake tin with oil or spray.
  2. Add cashews (350g) to bowl and mix for 15 seconds/speed 9. Scrape down the side and repeat until it turns into a smooth paste.
  3. Add eggs (5) and mix for 30 seconds/speed 4.
  4. Scrape down sides of bowl. Then add all other ingredients: maple syrup (250g), cacao (60g), vanilla extract (1 tbs), salt (1/2 tsp) and baking soda (1 tsp). Mix for 15 seconds/ speed 5. Scrape down sides of bowl and repeat if needed.
  5. Pour mixture into cake tin and bake for 10 minutes or until a skewer comes out clean.
  6. Allow the cake to cool before decorating with icing and/or topping.

NOTES

Flourless Chocoalte Cashew Cake Thermomix Recipe

Easy Flourless Chocolate Muffin Recipe For Thermomix

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FLOURLESS CHOCOLATE MUFFINS Thermomix Recipe

These easy, flourless chocolate muffins have been my ‘go to’ recipe for years now because they are gluten free, dairy free and delicious! The original recipe is from Alejandra Ramos, the blogger at Always Order Dessert. She calls them: Giant Flourless Chocolate Cashew Muffins.

We have now officially converted this recipe so that it can be made in a Thermomix or thermal cooking machine.

Please let us know if you try the recipe. We’d love to hear your feedback.

Easy Flourless Chocolate Cashew Muffin Recipe For Thermomix

INGREDIENTS

  • 350g raw cashews
  • 5 eggs
  • 250g maple syrup or honey
  • 60g cacao
  • 1 tbs vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda

STEPS

  1. Preheat oven to 180 degrees, fan forced.
  2. Line muffin tin with cupcake cases or spray.
  3. Add cashews (350g) to bowl and mix for 15 seconds/speed 9. Scrape down the side and repeat until it turns into a smooth paste.
  4. Add eggs (5) and mix for 30 seconds/speed 4.
  5. Scrape down sides of bowl. Then add all other ingredients: maple syrup (250g), cacao (60g), vanilla extract (1 tbs), salt (1/2 tsp) and baking soda (1 tsp). Mix for 15 seconds/ speed 5. Scrape down sides of bowl and repeat if needed.
  6. Pour mixture into muffin tin or cases and bake for 10 minutes or until a skewer comes out clean.

NOTES

Quick, Easy, Dairy Free Banana Smoothie Recipe For Thermomix

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Dairy Free Thermomix Banana Smoothie

I will often make this dairy free Thermomix banana smoothie for breakfast.

In the mornings sometimes I just don’t have the time, focus, energy to deal with brekkie. Especially on the days that I’m trying to get the kids somewhere and it’s all just too much to deal with. However, breakfast is my favourite meal of the day! So I don’t like to miss out. Plus, I do like to take vitamins to support my body so I have to eat…

This is my “go to” breakfast. It is a very quick, easy and nutritious smoothie that I often make on those “crazy”  mornings. My husband doesn’t like how thick this smoothie recipe is, so for him I add a bit more water to thin it out.

Please let us know if you try the recipe.
We love to hear your feedback.

Chrystalla & Sia

INGREDIENTS

  • 130g or 1 large banana, peeled and broken in half
  • 50g or a handful of raw cashews
  • 100g ice
  • 150g water or use more for a thinner consistency – try 250g
  • 1 tsp vanilla paste
  • 1 tsp ground cinnamon plus more to garnish, optional
  • 20g maple syrup, optional or to taste

STEPS

  1. Add all smoothie ingredients to the bowl: banana (1), cashews (50g), ice (100g), water (150g), vanilla paste (1tsp), cinnamon (1 tsp) and maple syrup (20g).
  2. Gradually increase to speed 9 and blend for 1 minute/speed 9.
  3. Pour the smoothie into a tall serving glass and sprinkle with cinnamon on top, if using. Or use a protein shaker to drink on the go.

NOTES

  • This smoothie recipe is very thick. For a thinner consistency, simply add more water.
  • Double or triple the recipe to make a larger batch of smoothies for your family or friends.
  • Try adding strawberries, other fruit varieties, peanut butter, coffee or cacao powder.
  • Add a scoop of protein powder to make this a banana flavoured protein shake.

RELATED RECIPES YOU MIGHT LIKE TO TRY:


Gluten Free, Dairy Free, Thermomix Banana Bread Recipe

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Gluten Free, Dairy Free BANANA BREAD Thermomix

We LOVE the Thermomix Banana Bread on the BCB chip – it’s a good one! However if you are looking for a recipe that is gluten free and dairy free, then we have a delicious recipe for you to try!

Banana Bread is great to have a healthy snack in the fridge that you can grab and eat on the run or pack in the kids lunch boxes. We love this banana bread recipe because it is dairy free and gluten free and super easy to make.

Let us know what you think by leaving a review in our private Facebook group. We’d love to hear from you!

INGREDIENTS

  • 100g brown rice
  • 100g cashews
  • 300g ripe banana
  • 1 egg
  • 40g oil (coconut or macadamia)
  • 45g honey
  • 25g desiccated coconut
  • 1 tsp cinnamon
  • pinch of salt
  • ½ tsp bicarb soda
  • 5g or 1 tsp baking powder
  • 1 tsp vanilla extract

STEPS

  1. Preheat oven to 180 degrees, fan forced. Grease and loaf tin with oil spray or line with baking paper.
  2. Add rice (100g) to the bowl and mill 1 minute/speed 9.
  3. Add cashews (100g) and mill 10 seconds/speed 9.
  4. Add all other ingredients: bananas (300g), egg (1), oil (40g), honey (45g), coconut (25g), cinnamon (1tsp), a pinch of salt, bicarb soda (½ tsp), baking powder (1 tsp) and vanilla extract (1 tsp). Mix for 15 seconds/speed 5.
  5. Scrape down the sides and mix for another 5 seconds/speed 5.
  6. Pour the mixture into prepared loaf tin and bake in the oven for 45 minutes or until a testing skewer comes out clean.

NOTES

  • Try adding chopped walnuts to the banana bread. Add a handful to the mixture at step 5 and/or sprinkle some nuts on top of the mixture before baking.

MORE PHOTOS

Gluten Free, Dairy Free, Breakfast Waffles – Recipe For Your Thermomix

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Breakfast Waffles Gluten Free Dairy Free Thermomix

    We love to make these breakfast waffles for our kids because they are really yummy but also because they are a little bit healthier than a traditional recipe. The waffles are gluten free and dairy free, made with cashew milk.

    BREAKFAST WAFFLES

    INGREDIENTS

    • 75g raw cashew nuts
    • 350g water
    • 40g butter (make your own), ghee (try this brand) or coconut oil
    • 2 large eggs
    • 300g self raising gluten free flour
    • 20g sugar (optional)
    • a pinch of salt

    STEPS

    1. Weigh in the cashew nuts (75g) and water (350g) and blend 1 minute/speed 9.
    2. Add butter (40g) and eggs (2) and mix 10 seconds/speed 5.
    3. Add all remaining ingredients: flour (300g), sugar (20g), salt (pinch). Mix for 10 seconds/speed 5. Scrape down the sides and repeat.
    4. Heat up a waffle iron and cook according to your waffle maker instructions. Spray the waffle iron with coconut oil and then add 1-2 tablespoons of mixture per side and spread it slightly. Cook until golden brown.
    5. Serve with ice cream and maple syrup.

    NOTES

      How To Make Cashew Milk In Your Thermomix

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      how-to-make-cashew-milk-thermomix

      HOW TO MAKE CASHEW MILK 

      IN YOUR THERMOMIXER

      Chrystalla’s little boy is on a strict dairy free diet, so she is always trying to create recipes with substitutions for cow’s milk. Later this week we will be sharing a new recipe for gluten free, dairy free, waffles. They are delicious!! The waffles are made with cashew milk so first we want to show you how to make your own cashew milk in your thermomixer.

      “My son can go through 2L of almond milk a DAY! Lucky I have a thermal cooker to make all my nut milks from scratch! I think I paid off my machine just from making almond milk. Not to mention all the fillers, additives and things avoided by making the milk myself. However, I prefer to use cashew milk in some cooking recipes because it is thicker and creamier than almond milk. Both nut milks are very quick and simple to make.”
      Chrystalla

      cashew-milk-thermomix

      CASHEW MILK 

      INGREDIENTS

      • 100g cashews
      • 1000g or 1L water

      STEPS

      1. Add cashews (100g) and water (1000g) to the bowl and blend 1 minute/speed 9.
      2. Use immediately or strain in a nut milk to remove pulp. Store the milk in an air tight container or jug and keep refrigerated.

      NOTES

      • Strain the milk in a nut milk bag to avoid little pieces of cashews in the milk.
      • Cashew milk does not have a lot of pulp so it can be used without straining, if preferred.
      • To activate the nuts before making the milk, first soak the cashews in just enough water to cover the nuts and add a pinch of salt. Rinse the nuts in water before making cashew milk. Do NOT soak the nuts for longer than 4 hours or they may go mouldy.
      • Sweeten the milk by adding dates, maple syrup, rice malt syrup or another preferred sweetener.

      cashew-milk-thermomix