Chocolate Wheaty Biscuits

I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Makes 36

Preheat oven to 180 o C
Line 3 oven sheets with baking paper



Ingregients

240g rolled oats
240 wholemeal flour, Spelt if available
120 g of dark muscovado sugar, (a mix of raw and dark brown ok)
1 teaspoon of carb soda
1 teaspoon of salt
240 g butter
1 to 2 tablespoons of milk

240 g of chocolate to coat

Method

Place oats in bowl and mix for a few seconds until they are of a course consistency.
Add all other ingredients to bowl, EXCEPT milk and chocolate. Mix until butter forms call bread crumb size grains. 
Add 1 tablespoon of milk and mix on reverse speed 3 until mixture starts to clump together.  If mix is too dry, add another tablespoon of milk. ( after first tablespoon of milk I pinch together a small amount of mixture. If it comes together, don't add second tablespoon of milk. 
Remove mixture from bowl and form into a large flat disc on Silat.
Cut disc into 4 with plastic scraper and form each 1/4 into a disc, wrap in plastic and place in fridge for 20 minutes to firm up. ( can remain in fridge for a day or more).
Remove from fridge and roll between two layers of baking paper until 1/2 thick. 
Cut discs with 7cm scone cutter and place on baking tray and bake for 20 minutes.
Cool on wire rack. 

Ice with melted chocolate and leave some plain. 

Notes. 
I think the unbaked 1/4 discs would freeze well. 
As the dough holds together well, it is better to err on the thin side rather than thick. I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Carrot and Yogurt Dip

I have adapted this recipe to TM from Not Quite Nigella. 
It could be posted in Vegetarian or Salads or sauces.  I have posted it here as I have made it twice for Xmas parties. 
It is Gluten free and could be made dairy free if soy yogurt was used. 
This recipe is 1/2 the original recipe. 

Ingredients

1/2 teaspoon of Caraway seeds
1/4 teaspoon of Cumin powder or seeds
1 small clove of garlic
1 teaspoon of olive oil
130 g carrot, chopped
130 g thick yogurt, like Greek yogurt. 

Method

Drop garlic on to rotating blades, scrape down. 
Add Caraway seeds , cumin and olive oil. Cook 3 minutes,100, speed 1
Add carrot and chop until finely grated, NOT mash. 4 seconds speed 7. 
Cook, 6 minutes, 100, speed 1 reverse. Remove cup after3 minutes. 
Add yogurt and mix on reverse until incorporated. 
Store in fridge, up to 3 days.

Wholegrain Rolls, from Worlds Best Diet

I have converted these rolls from the Worlds Best Diet book, to TMX.
The recipe makes 20 small rolls at 135 calories each. Although small they are very filling.

Ingredients

500 g warm water
2 teaspoons of dried yeast
200g wholemeal plain flour
200 g Spelt flour
250 plain flour, I used bread flour.
30 g traditional rolled oats
25 g sunflower seeds
25 g pepitas
10 g salt

Method
Heat oven to 200 o C FF, place dish with water in bottom oven.

Place all ingredients in TMX bowl and knead for 4 minutes.
Tip into an oiled container, cover with plastic wrap and allow to double.
When doubled tip on to floured sillmat and knead by hand for a few turns.
Roll into long sausage and cut into 20 pieces.
Roll each piece into a ball and place on an oiled tray.
Allow to rise,double, ( about 30 minutes).
Bake for 20 minutes, turning tray 1/2 way through.
Cool on wire rack.

Notes.
These can be brushed with egg wash before baking
They are soft crusted with first bake but crisp if reheated.
They freeze very well.
They make an excellent dinner roll.

Kefir Bircher Muesli

Love this as it is nice as is , but you can add extra fruit or / and seeds. I have added Chia seeds to the basic recipe for an extra Omega 3 kick. 
Ingredients
Rolled oats 100g
Kefir made with lo Fat milk, 250g
1 Apple,  quartered, cored, wash but leave skin on. 
Chia seeds, 14 g. 

Method
Place all in TMX bowl and mix 30 seconds, speed 4. 
Store in Fridge. 

Notes. 
This makes just under 2 cups, with 1 serve 1/2 a cup.
1/2 cup serve is approximately 235 calories. 
Store in fridge for up to 4 days.
Can sweeten, but I have not found this necessary.

Macadamia and Cheese Biscuits

These are easy to make, easy to bake and you can keep a raw mix in the freezer ready to bake. 
Would make an excellent gift for Xmas, but should be eaten with in 4 days.   I will test this out. 

Ingredients

1 cup of raw Macadamia nuts,( make sure they are fresh).
250 g sharp cheddar cheese, cubed
1 egg
1/2 cup plain flour
2 Tablespoons of Black Sesame seed, ( nigella seeds) optional. 

Method. 
Grind Nuts in TMX leaving a bit of texture, not paste. Set aside
Grind cheese until small crumbs with no large lumps. 
Return nuts to bowl and add egg and flour. 
Mix at speed 4 until mix comes together. Tip on to Silmat  and if very sticky, add a little more flour. 
Form into a flat oval disk about 2 cm thick, 7 to 10 cm wide. ( this will be the length of the biscuit. )
Wrap in glad wrap and freeze for 30 minutes. 
Heat oven to 180 o C. 
Remove from freezer, remove wrap and with a sharp knife cut thin strips off the dough. 
Sprinkle with Black Sesame seeds if desired. 
Place on lined oven tray and bake for about 20 minutes until brown around edges. 
Cool on wire rack. 

Notes. 
Mat be able to usePecan or Walnuts or Macadamia nut pieces.
Turn tray for even baking if necessary. 
Store in air tight tin. 
Recipe adapted from Macadamia Nut site. They have excellent recipes. 

Adapted Clean Raspberry Jam

This recipe was published on the Recipe Community. I have made some small but significant changes to suit our tastes and changes to the  method as I always use frozen raspberries. 

Ingredients

500 g. Frozen Raspberries

1 teaspoon vanilla

1 teaspoon Coconut sugar or honey

3 teaspoons of Xylitol

2 Tablespoons of Chia seeds

Method
.
Place all ingredients into TMX bowl and cook, 12 minutes at 100 on reverse.
Pour into sterile jars. Seal immediately and turn upside down for 10 minutes.
Use with in 4 weeks and store in Fridge. 

World's Best Diet, Rye Bread.

Yesterday I made 3 new Bread recipes. This one, which I have adapted from the Worlds Best Diet was the best.
I have decided while trying again to lose weight, that I will eat only the best of what is available. If it is not available,  then I will make it with the aide of my TMX.
I made 1/2 the recipe as a full recipe would be too much for the TMX.  This loaf provides 20 slices at 75 calories a slice.

Ingredients

390g Sour Dough starter
320g Rye flour
85g wholemeal flour
3 teaspoons of dry yeast
1 Tablespoon of honey
50g Pepitas
35 g Linseed
55g soaked grains, see note below
1 teaspoon of salt
230g beer, you may not need all of this as it will depend on how wet your SD starter is.
Extra seeds for top

Method

Place all ingredients in the TMX bowl and knead for 4 minutes.
You need a fairly soft dough
Tip into a lined or well oiled bread tin.  26x10x11cm. smooth top.
Spray with water and sprinkle extra seeds on top.
Cover with plastic. I use a shower cap.
Sit in a warm place until it reaches top of tin. It will not rise in oven.
Heat oven to 180 o C.
Place dish with water in bottom of oven.
Bake for 40 minutes in tin, remove from tin and sit on oven rungs and bake for another 10 minutes.
If top is becoming too dark, cover with foil.
When cooked, place on cooling rack and don't cut until cold.

Notes.
For the soaked grains, I bring to the boil a pot of mixed grains, leave to cool in water, drain then place in 100g lots in the freezer.
Pepitas are green pumpkin seeds
The original recipe calls for 100g of dried Cranberries. I didn't add these.
Also recipe calls for an extra 1/2 tablespoon of honey.
You could add Caraway seeds.