Someone suggested these on my Facebook page a long time ago, and do you think I can find who it was? So whoever you are/were thanks for a great idea. I had never heard of them before, and apparently they are all the go and totally available in the USA (of course) as something to add to baked goods of choice. They are totally delicious, and even though I had to go more than once to get the formula right, I now have mulitple plans for these babies…watch this space. I have already added them to my latest batch of Granuesli. (Recipe in For Foods Sake) In the meantime, think of them as a little sweet treat to add to any and all breads, rolls, cakes, cookies, crumble topping etc. I am thinking they may become the umami of baked goods on this blog…so what are you waiting for? Get milling. (Oh, and you’re going to need a batch of these for a new project coming out soon…so don’t say I didn’t warn you!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 30 Grams cinnamon stick(s)
- 100 Grams coconut sugar
- 1 Teaspoon vanilla bean paste BUY
- 25 Grams pure maple syrup
- 30 Grams coconut oil BUY
Preheat oven to 160℃ and line a large flat baking tray with paper.
Place cinnamon quills and sugar into Thermomix bowl and mill 20 sec/speed 10.
Scrape down sides of bowl and add remaining ingredients. Blend 8 sec/speed 8.
Spread onto the baking sheet and place another sheet of paper over the top.
Roll flat and as thinly as possible.
Bake 30-35 minutes or until dark brown.
Whilst still hot, score with a pizza cutter in small pieces.
Cool completely before cutting or breaking apart. Store in airtight container until use.