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Recipe by Aileen Sforcina taken from our new book :
In the Mix: Great Thermomix Recipes is the new cookbook by food journalist and Thermomix enthusiast Dani Valent. It features over 90 recipes by top Australian and international chefs, Thermomix cooks and food bloggers. Its clean layout and full-page colour photographs make it a pleasure to thumb through. price : 60.00$
These crackers are delicious with cheese or dips.
100 g Quinoa seeds (white, black, red or a mix)
50 g Chia seeds (white or black)
70 g Water
10 g Sesame seeds
Salt, to taste
Preheat oven to 400°F
1. Place the quinoa and the chia seeds into the TM bowl and grind for 30 sec / speed 9
2. Add 70 g water and the sesame seeds and mix for 6 sec / speed 6 to make a stiff dough
3. Roll small balls of the dough between non-stick paper or a folded-over silicon mat to create circles 1mm to 2mm thick. Place on a tray lined with baking paper and bake for 5 minutes, or until just golden. When cool, store in an airtight container.
Variation : Make mini taco shells by slowly bending just cooked-warm crackers over a chopstick or fat pencil, then drape them over the TM rim to cool. Served the tacos with finely diced sashimi tuna, tossed with diced avocado, shoyu and a sprinkle of sesame seeds.
Thermomix
for a healthy and tasty diet
Recipe of the Month
Chia and Quinoa Crisps
Recipe by Aileen Sforcina taken from our new book :
In the Mix: Great Thermomix Recipes is the new cookbook by food journalist and Thermomix enthusiast Dani Valent. It features over 90 recipes by top Australian and international chefs, Thermomix cooks and food bloggers. Its clean layout and full-page colour photographs make it a pleasure to thumb through. price : 60.00$
These crackers are delicious with cheese or dips.
100 g Quinoa seeds (white, black, red or a mix)
50 g Chia seeds (white or black)
70 g Water
10 g Sesame seeds
Salt, to taste
Preheat oven to 400°F
1. Place the quinoa and the chia seeds into the TM bowl and grind for 30 sec / speed 9
2. Add 70 g water and the sesame seeds and mix for 6 sec / speed 6 to make a stiff dough
3. Roll small balls of the dough between non-stick paper or a folded-over silicon mat to create circles 1mm to 2mm thick. Place on a tray lined with baking paper and bake for 5 minutes, or until just golden. When cool, store in an airtight container.
Variation : Make mini taco shells by slowly bending just cooked-warm crackers over a chopstick or fat pencil, then drape them over the TM rim to cool. Served the tacos with finely diced sashimi tuna, tossed with diced avocado, shoyu and a sprinkle of sesame seeds.