Gluten/Dairy-free Condensed milk - Certified Thermomix person

Thermomix is a life saver! I couldn't imagine how to survive food intolerances and kitchen disasters without this wonderful machine. People say "yeah! but TM costs money...a lot of money". Indeed, TM is an investment, but compared to how much you save by making your own food, it becomes clear that TM is not expensive at all. Plus, what you prepare will always be healthier than store-bought products. So here we go! Trying this super easy recipe and still enjoying condensed milk. Give it a try!

"Condensed milk is wonderful. I don't see how they get a cow to sit down on those little cans" Fred Allen, American Comedian

This recipe is:

• Gluten free

• Dairy free

• Vegan

• PBS friendly (if coconut is tolerated)

You'll need

• 800ml coconut cream (the thick version)

• 250g muscovado sugar

Directions

1. Place ingredients into the bowl. Replace the measuring cup by the strainer. Mix 40min/ Varoma/ Speed 4

2. Transfert into a glass container

3. Let cool

4. Enjoy!

Gluten-free no-Choco Choco cookies (IC/PBS friendly) - Certified Thermomix person

One of the hardest things when you suffer from PBS is to quit cocoa things...meaning no more chocolate, no more lattes, no more brownies, etc....this was hard...until I found out I could use carob in my preparations. The good news is that carob powder can replace cocoa powder in any recipe with a ratio of 1:1.

Now I tried a first recipe to see what it tastes like, and I can say that it doesn't equal chocolate, but there is something over there that removes the feeling of disappointment and frustration. I think I'll go for the brownie soon and see what I get

This recipe is:

• Gluten free

• IC/PBS friendly

• Not vegan

• Not low carb

"I never got a chocolate birthday cake; I got a carob one. And when I went to other kids' houses, I was very covetous of things like Cheez Whiz that I'd find in their refrigerators." Amanda Marshall, Canadian Singer

You'll need

• 200g GF flour

• 100g rice flour

• 50g corn flour

• 200g roasted peanuts (optional)

• 150g muscovado sugar

• 125g clarified butter (if you are not lactose intolerant, then you can use regular butter)

• 125g mix carob choco chunks and white chocolate

• 1 egg

• 1 tsp. vanilla extract or 1 pack vanilla sugar

• 1 cc (4g) baking powder

• 4g baking powder

• 1 pinch Kosher salt

Instructions:

1. 
   

2. Ajouter la farine, le sel, la levure et le chocolat. Programmer 40s/sens inverse/V3

3. façonner des boules (2 plaques)

4. placer sur une plaque nappée de papier sulfurisé

5. mettre au four 20min à 180 degrés

6. laisser refroidir

7. déguste

Directions

1. Preheat over to 180°C

2. Place sugar and butter in the bowl. Mix 1m30/ Speed 3

3. Insert butterfly. Add the egg and vanilla. Mix 30sec/ Speed 4

4. Add remaining ingredients. Mix 20sec/ Speed 4 then 40sec/ Speed 3/ inverted blades

5. On a tray already covered with parchment paper, roll heaped teaspoon sized balls of the dough and place onto the tray. Cookies will spread so leave a gap

6. Bake for 20min. Let your cookies cool before storing them

7. Enjoy!

Notes:

• If you don't want to bake a big quantity, you can can use half of the dough and freeze the other half

• For plain cookies, you can ditch the peanuts, the result is also great

• Peanuts can also be replaced with almonds or raisins

1-ingredient Tahini (Sesame seed pasta) - Certified Thermomix person

The easiest recipe for a real sesame seed pasta. Can be used as a spread, a dip or dressing and is used to prepare some Mediterranean/Middle Eastern food like Hummus. I like to add it to my vegetables, rice and fish, and when I crave a sweet treat, I just add some honey and enjoy a spoonful of delight

No need to say that sesame seeds have many benefits and it gluten-free and PBS friendly

Credit: <a href="https://www.freepik.com/photos/cooking">Cooking photo created by azerbaijan_stockers - www.freepik.com</a>

"Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat." Yottam Ottolenghi, Israeli Chef

You'll need

• 200g sesame seeds

• That's all!

Directions

1. Preheat over to 180°C

2. Place sesame seeds in a tray. Roast for 15min and let cool

3. Place sesame seeds in the bowl. Mix 50sec/ Speed 5

4. Scrape down the edges of the bowl. Mix 10sec/ Speed 7

5. Repeat process 5 times

6. Mix 10sec/ Speed 10

7. Scrape down the edges of the bowl. Repeat the process one more time or until desired consistency. The more oil you release, the more liquid your tahini gets

8. Enjoy!

PS: People often add sesame oil, but my recipe is oil-free. I prefer to mix the seeds until they release their own oil, the taste is stronger and much more delicious