From Thermobiz – Consultant Newsletter
1 stick cinnamon
1 whole nutmeg
1 vanilla bean
60g potato starch
35g glutinous rice flour (made in TM)
90g tapioca starch
2tsp xanthan gum
Pinch Celtic sea salt
40g rapadura sugar
35g almond oil (or nut oil)
130g sparkling mineral water at room temperature
1 sachet of yeast
170g craisins or other dried fruit of choice
Place cinnamon, nutmeg, cloves and vanilla bean into TM bowl and mill for 1 minute on speed 10.
Add millet and almonds and mill a further 30 seconds on speed 10.
Add all remaining ingredients except craisins and mix together for 8-10 seconds on speed 6.
Add craisins and mix through for 4 seconds on Reverse + speed 4.
Lightly oil a 12 hole muffin pan (silicone preferably) and using an ice cream scoop, dollop dough into
the pan. Allow to rise for at least an hour before baking at 160ºC for 10-15 minutes.
Cool before decorating with Cream cheese glaze (see Tips).
To make glaze, place 20g butter, 200g icing sugar, 30g milk and 1tsp vanilla essence into TM bowl and mix
for 1 minute at 50ºC on speed 2.
Thicken the glaze by adding 100g cream cheese and mixing for 10 seconds on speed 4