This recipe appears in Portable Lunches, the exclusive Insiders ebook, (why are you waiting...you know you want to come inside!!)
Over the next few months, our aim is to add all of the ebook recipes into the website, largely so that you can add them to your menus each week...we are adding so much value to the Insider club, we hope you are as excited as we are!!
In the meantime, these crunchy little breakfast treats will go a long way to making your mornings less stressful. Make sure you have some on hand and on a day when things go sideways with the kids getting out the house on time (or husbands, partners, you!!) rest assured if you grab one of these on the way, you have had a delicious and pretty good start to the day.
We have good intentions of printing this book, but don’t hold your breath!! #somuchtodosolittletime
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams butter BUY
- 80 Grams honey
- 20 Grams shredded coconut BUY
- 190 Grams rolled oats
- 50 Grams mixed quinoa
- 1 Pinch pink salt flakes BUY
- 50 Grams coconut cream powder
- 20 Grams coconut sugar
Do
- 1
Preheat oven to 180°C and generously butter a 12 hole muffin tin.
- 2
Place vanilla, butter and honey into Thermomix bowl and melt *4 min/80°C/speed 2.
- 3
Add remaining ingredients and blend 10 sec/speed 4.
- 4
Divide mixture between the muffin holes and press down with the MC or the base of a glass to compact.
- 5
Bake 10-15 minutes until golden and fragrant.
- 6
Remove from the oven and press down again immediately with the MC or the base of a glass. Allow to cool in tin commpletely before turning out. Store in airtight container.
- 7
It is easy to add seeds, nuts, dried fruit of choice to these, simply add about 1 cup of whatever takes your fance and stir through prior to baking.
