Almond Pancakes with Peaches and Yoghurt

This recipe is adapted to TMX from"Maggie's Recipe for Life", Book.
I made some small changes to use what I had available.  For original recipe Page 80.

Very simple and very nice.

Ingredients

Into TMX bowl, place
110g Wholemeal or Spelt flour
1/2 teaspoon carb soda
1/2 teaspoon Baking powder
1 Tablespoon of caster sugar( I used Stevia Sweet)
30g of ground Almonds
50g of Pr0biotic yoghurt ( I used Kefir)
130 mls of  Almond milk ( i used Lactos free milk)

Mix, 10 seconds/ speed 4.
scrape down
mix 5 seconds/ speed 4

TO COOK AND SERVE
Heat non stick pan to moderate
Lightly brush butter over non stick pan
Place Tablespoon full into pan and cook until bubbles appear.
Turn and cook other side
Remove and keep warm.

Serve with grilled Peaches and Yoghurt and drizzle with honey if desired.

Notes
Freeze well and reheat in heated pan.
Nice with Clean Raspberry Jam and yoghurt
Kid friendly

Italian Hazelnut Cookies

These delightful little cookies have 88 calories if made with sugar , or 55 calories if made with Xylitol, a sugar substitute.  When made with Xylitol they are soft when fully baked, but if a crisp biscuit is needed,  pop them back in the turned off oven and let them cool down,  with the door open. They will crisp on the outside but still be soft inside.   Makes 30
The original recipe was from,www.EatingWell. Com.  I have adapted it to TMX.

Ingredients

2 cups of hazelnuts, roasted and skin rubbed off.
4 large egg whites
1  1/4 cups of caster sugar. OR 3/4 to 1 cup of Xylitol,  depending on how sweet you like biscuits.
1/2 teaspoon of salt
1 teaspoon of vanilla

Method

Set oven at 165C

Insert butterfly into bowl and add egg whites, salt and vanilla.  Set temperature at 37 degrees and beat at speed 3 for 30 seconds.  Increase speed to 4 and beat until stiff.   Set aside in large bowl.
Wash and dry bowl,  add hazelnuts and sugar, or Xylitol.  Press Turbo once.
Tip onto egg whites and fold in with rubber spatula
Using a small ice cream scoop,  place 12  small mounds onto a lined baking sheet.  You will need 3 sheets.
Bake 25/30 minutes, turning trays half way through.
Cool on tray for 10 minutes,  then on wire rack.

If a crisp result required, return to oven as it is cooling, leaving door ajar.