Toowoomba cooks say bon appetit to world's smallest kitchen
IT IS the appliance that is taking kitchens and households by storm, and Toowoomba just can't get enough.
Thermomix consultant Cathy Benson said the device changed her young family's life when she made the purchase four years ago.
"One of the taglines is it's the world's smallest kitchen.
"I've had mine four years and I make everything from scratch, and I've used my stove maybe 10 times in the past four years."
Everything from grinding to kneading, mincing to chopping, is possible in the revolutionary device, including making meals entirely gluten and dairy free.
"One of my favourite things to do is make foods my children love, but a healthy alternative," she said.
"My eldest daughter Freyja was diagnosed coeliac about 18 months ago so we eliminated all the gluten which can be very challenging and very expensive.
"We've also eliminated dairy which is good for my youngest, Kaylee.
"Anything gluten free is at least double the price."
Mrs Benson said the device also allowed her to spend more time with her children.
"For me, having two little kids, I can walk in the door, put dinner on and then help with the homework," she said.
Cocoa Banana Muffins
- 200grams almonds
- 50grams cocoa powder
- 35grams arrowroot powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 large bananas
- 2 eggs
- 50 grams coconut oil or grape seed oil
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
Preheat oven to 180 degrees.
Place almonds in Thermomix bowl and blend on speed 9, 10 seconds.
Scrape down sides of bowl.
Add all remaining ingredients and mix together 20 seconds speed 6.
Divide between 12 medium size muffin papers and bake for approximately 15 minutes or until toothpick inserted in the centre comes out clean.