In Episode 44, we bring you incredibly delicious Thermomix Anzac Day Recipes to suit all dietary requirements.
Here are the recipes we chose this week:
Recipe 1 – Anzac Biscuits (which we have renamed ‘The Yummiest ANZAC Biscuits Ever!’)… from ‘Thermo Delights’
Wow! Not only are these little beauties quick and easy to make but they are delicious. They are chewy… a bit like the cookies you can get from Subway. We think you’re going to love them!
The recipe works a treat!
Recipe 2 – Thermomix Anzac biscuits (gluten free, dairy free, sugar free)… from ‘Thermie Noms’
Well… Thermie Noms has blown Australia’s traditional favourite biscuit out of the water with this variation that will suit those with dietary requirements. These are so yummy and JUST LIKE Anzac biscuits. The flaked almonds processed on Reverse+Speed 3 even give them a ‘rolled oats’ appearance.
A couple of notes:
- We milled our almonds on Speed 7 instead of Speed 5 to make sure it was a fine consistency.
- We didn’t include the quinoa flakes, nor replace them with anything else.
- We used rice malt syrup in lieu of honey
- Our oven was accidentally up too high so only cooked for 16 minutes. Keep your nose out.
Recipe 3 – Damper with Golden Syrup Butter… from Thermomix in Australia, on the Australian Recipe Community
Well done to Thermomix in Australia on this yummy, easy recipe! It was a real hit at Joe’s workplace.
A couple of notes:
- We didn’t have self-raising flour so used plain flour with 5 tsp of baking powder.
- This is VERY dry when the kneading has finished. After the 25 seconds of kneading, use your hands to form into a round mound of dough.
- We cooked for 25 minutes and it sounded hollow but still needed a bit more after cutting down the middle. Another 5 minutes would have been perfect.
Recipe 4 – Artisan Bread (gluten / dairy / yeast / sugar free)… from ‘meandmyThermie’
What luck that we came across this recipe, which proved to be a wonderful option for a gluten free damper! This bread is quite mild in flavour, like traditional damper. It was a yummy rustic-style bread that our friends and family really enjoyed (even the non-GF). We used the sorghum flour variation.
Note: at the end, we had 190g of the liquid left. We didn’t want to add any more because we had reached the point mentioned in the recipe of ‘wet scone-like dough’. Any more would have gone to mush.
Here are some cool tips from this podcast…
- The top of the MC is great for smoothing out the tops of cookies!
- The more you interact with us on Facebook, the more you will see of our posts.
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