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INGREDIENTS (12 muffins)

135 gr . whole wheat flour

1 envelope yeast 2 eggs

175 gr . sunflower oil

15 gr. poppy seed
125 gr . brown sugar

a pinch of salt

fructose to decorate

PREPARATION 1. Preheat oven to 250 º.
2. Place the butterfly in the blades and pour into glass elements eggs and sugar . Schedule 5 min . 37 º vel 3. Over time without temperature same program.
3. While in a bowl mix flour, baking powder, poppy seeds and a pinch of salt until this integrated whole and no lumps .
4. Lower vel. to 1 1 / 2 and the mixing nozzle added bowl and mix 10 seconds .
5. Finally the oil and mix 4 sec. same vel.
6. Fill muffin capsules with the dough in half. Sprinkle top with fructose .
7. Lower T º oven to 200 º and bake until risen and golden brown are , approximately 10 min.

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strawberry mousse cake Cake

INGREDIENTS 200 gr
strawberries 100 gr of fructose
400 gr very cold cream (35% fat) 3 tablespoons
agar - agar flaked
3 tablespoons water 3
ice cubes


PREPARATION

1. In a saucepan bring water and agar - agar for 10 min . low heat. Let stand. Book.
2. In the TMX put the strawberries with sugar and warm water bucket about 10 seconds . 07/05/1910 vel. Put the mixture into a bowl and reserve.
3. Unwashed put 3 ice cubes in TMX. Grind vel 5-7 and then remove all the ice.
4. Put the butterfly add the cream. Put vel. 3 1 / 2 without time and without the cup. Be aware, because in a few seconds . we have semi-assembled.
5. Incorporate the strawberry cream three times with stirring motion. 6. Refrigerate at least 3 0 4 hours before consumption.

TIPS - If strawberry puree you want it finest you can strain it to remove the seeds.
- Place a strip of acetate on the inside of the ring and hit with zeal. This helps unmolding and strawberries makes a better grip.
- Crush ice cream before riding to take the glass well and cold and make sure that mounts good cream.

- between layer and layer of mousse you can so that we can a comprehensive tender biscuits or cookies too crispy

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INGREDIENTS

180 gr. Spelt wheat flour 10 g
.
cornstarch ½ on baking powder.

3 eggs 170 gr. brown sugar or 85 gr.
150 g fructose.
sunflower oil 75 gr. grated black chocolate


PREPARATION

1. Preheat oven to 180 º
2. Put the sugar in the Thermomix and smash them taking it to vel. 5-10.
3. Place the butterfly in the blades and lays the eggs and sugar together glass.Programa 5 min., 37 º, vel. 3.
4. When time runs out, do not ever give program temperature and another 5 min. in vel. 3 also so the mixture will be more bubbly, more sponge cake.

5. In a bowl combine the flour, cornstarch, yeast and pinch of salt .
6. Then, slow down and go to 1 ½ p adding little oco the bowl mix flour and oil. Blend about 10 seconds.
7. Take the glass of the TMX half of the mixture.

8. Stir in grated chocolote half of the glass giving a couple of laps at vel. 1.
9. Brush lightly with oil a plum-cake mold. Pour the two alternating pasta.

10. Bake about 50 minutes, if you see that it browns in excellent so covered with foil.

TIPS

- The atrigrado may be the mixture of flavors, but you will gus. Here some ideas:

black --- Chocolate Orange

--- White Chocolate Strawberry Vanilla

candy ---

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Caracolillos tabby cinnamon

INGREDIENTS 1 pastry plate

2 tablespoons anise (anise)
4 tablespoons brown sugar or fructose
2 tablespoons sunflower oil

PREPARATION 1. As the Palmeritas into shape.

2. To shape, we will from one end to the other by the longer side.

3. Like the rest.

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Palmeritas

INGREDIENTS 1 pastry plate

4 tablespoons brown sugar or fructose (depending on taste)

2 tablespoons cinnamon 2 tablespoons

sunflower oil

PREPARATION

1. Place the plate over parchment.

2. Preheat oven to 210 º.

3. Spread around the plate of pastry with oil.

4. add sugar, then cinnamon well distributed.

5. Pass a rolling pin to make it stick well to the mass sugar and cinnamon.

6. Mark the center of the plate along the longer side. Roll part to the center and then the other party. Push a bit to shape it.

7. Cut 2 cm thick. Have the baking tray with parchment. Painting with oil and sugar both sides.

8. Bake until it is golden, 10 0 15 min. depends on the oven.

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Banana cake with pine nuts and rum essence

INGREDIENTS

200 gr. Spelt wheat flour
on baking powder ½.
2 eggs bio
150 gr. brown sugar or 75 g . Fructose
125 gr . sunflower oil
½ teaspoon sodium bicarbonate.
200 gr. of ripe banana
60 gr. pine nuts.
½ teaspoon ground cinnamon .
½ teaspoon pepper and nutmeg
few drops of rum essence




PREPARATION

1. Preheat oven to 180 º
2. Chop pine nuts about sec. Vel . 5. Reserve.
3. Put the butterfly in the blades, take the eggs and sugar agenda 5 min . 37 º, vel . 3 ½. Program time is up another 5 min . but now without temperature (you do not press it).
4. In a bowl mix flour, baking powder, baking soda, spices and salt.
5. In another bowl small chop the bananas .
6. low vel. and go 1 ½ gradually adding flour mixture and oil. Blend about 10 seconds.
7. unbeaten bananas incorporates the essence of rum and a mix pine sec. at the same rate, we ended up mixing with the spatula.
8. Pour the mixture into a mold that we have previously oiled.
9. Bake at 180 degrees for 40 min . 10.Dejar
unmold to cool before

TIPS

- Al whitening eggs with the sugar , the mixture is frothy but more spongy cake.