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Thermomix Lamington Bliss Balls

Thermomix Lamington Bliss Balls

Ellen Babauskis | February 11, 2020

Sharing one of our all-time favourite healthy recipes — our no-bake lamington balls! These are going to be a family favourite from the second you make them, and we guarantee, even the most discerning kid won’t be able to tell that they’re healthy.

They couldn’t be easier to make with the TM, either. It’s just a matter of throwing some nuts, dates, coconut and cacao into the TM bowl, along with some salt and vanilla, shape them, wait thirty minutes until they set, and you’re done. It’s so simple, and SO healthy; they’re totally gluten, dairy, and refined-sugar free, as well as being suitable for vegans and raw-foodies.

This recipe is from our Healthy Desserts and Snacks class, in which we teach you a number of both sweet and savoury recipes that are also completely gluten, dairy and refined-sugar free, and are all equally delicious. It’s a must-see for any healthy Thermie!

This recipe is vegan, gluten-free, and dairy-free.


100g raw activated almonds
50g shredded coconut (extra for rolling and texture)
6 medjool dates, pips removed
1 tsp vanilla extract
15g raw cacao powder
20g coconut butter
1⁄2 tsp salt


1. Place all ingredients in TM bowl. Pulverise for 10 seconds, speed 9.

2. Blend for a further 30 seconds, speed 4 until mixture comes together. If mixture looks dry, continue blending on speed 4 while adding 1 teaspoon of water at a time until mixture comes together. For added texture, add 10g shredded coconut, mix for 3 seconds, speed 4.

3. With damp hands, roll mixture into small balls and finish rolling in shredded coconut. Place finished balls in fridge for a minimum of 30 minutes before serving.

4. Store in fridge for up to 2 months, or for longer in freezer.



Place a dried sour cherry or dried blueberry in the centre while shaping in step 3. Use roasted almond crumb to coat the outside of half the balls.

Chefs’ Tip

Coconut paste is made from ground coconut flesh. It can be used to add coconut flavour, assist with binding or to thicken a wide variety of sweet and savoury dishes.

Want more of our Thermomix cooking class recipes? We’ve made a whole book of them! Check out ‘Recipes from our Cooking School’.

Nut Free Cacao Muesli Bars

Nut Free Cacao Muesli Bars

Jeanne Chalimah | February 5, 2020


½ cup (100g) coconut oil or butter
½ cup rice syrup or honey
¼ cup coconut sugar
½ cup Spark DUST or another cacao infusion of your choice
½ tsp vanilla extract
½ tsp salt
2 cups raw rolled oats
½ cup sesame seeds
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup sultanas
⅓ cup (40g) flour
2 cups puffed grains – rice or quinoa or amaranth


1. Preheat the oven to 160°C (fan-forced) and line a baking tray with baking paper. This is optional, but it helps with getting the finished muesli bars out in the end. We used a 28cm x 20cm baking tin.

2. Combine the rice syrup, coconut sugar and coconut oil in a saucepan over low-medium heat. Cook, while constantly stirring, for 5 minutes or until the butter melts and the sugar dissolves.

3. Bring to the boil and cook for 1-2 minutes or until syrup thickens slightly, then remove from heat.

4. Combine the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark DUST, vanilla extract, salt, flour and puffed grains in a large bowl. Mix everything together, then pour over the hot syrup and stir thoroughly to combine well.

5. Spoon the muesli bar mix into the pan and press down firmly.

6. Bake in the oven for 20-25 minutes or until golden brown and crisp. Remove from the oven and set aside in the pan to cool completely. This may take a couple of hours.

7. Once they are completely cooled down and hardened, cut them into rectangles (5cm x 9cm) to serve.

Thermomix Chilled Summer Corn Soup

Thermomix Chilled Summer Corn Soup

Alyce Alexandra | January 29, 2020

Alas, we are nearing the end of summer! Although honestly I’m not so phased – autumn is definitely my favourite time of year. Vibrant colours in the garden, beautiful figs, pumpkins, pears, quinces, tomatoes, persimmons and watermelons are at their best all year and the extra rain means I spend a lot less time watering! Lots to look forward to.

But back to summer… corn is peaking, as are zucchinis, berries, peaches, plums, capsicum and chilli. So to celebrate the corn, I’ve got a delicious (and definitely unique!) chilled summer corn soup…. made SO EASY in the Thermomix!

This delicious chilled soup makes the perfect starter for a summer soiree, but works equally well paired with a thick slice of avocado on toast for a quick and casual meal. The sooner the corn is eaten after picking the sweeter it will be, so if you grow your own you are in luck! If not, look for the freshest corn and use it quickly.
This recipe first appeared in TMix+ magazine, devoted to all things Thermomix. Check it out here: tmix+ magazine

This recipe serves 6 as an entree.


2 garlic cloves, peeled
1 shallot, peeled
100g olive oil
2 sweet corn cobs, kernels only
400g can white beans, rinsed and drained
120g ice
3 tsp sherry vinegar
1.5 tsp salt
Chilli oil, dried chilli or fresh chilli, to serve


1. Place garlic and shallot in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

2. Add 20g olive oil, sauté for 5 minutes, 100°C, speed 1.

3. Add corn, butter beans, ice, remaining 80g olive oil, vinegar, salt, puree for 1 minute, speed 9, or until

4. smooth. Refrigerate until ready to serve.

5. Chilli is essential, but optional extras to serve include extra corn kernels, sour cream, yoghurt, coriander or a fresh lime wedge.

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
Check out more Thermo products and books in her online store.
Follow her on Facebook and Instagram.

Smokey Eggplant and Lentil Curry

Smokey Eggplant and Lentil Curry

Kate Parker | January 28, 2020

This recipe is a flavour loaded combo and is a great way to use one of my favourite summer veggies – eggplant! It’s easy to throw together at the end of a long work day, and freezes well for whipping up in bulk for future meals.


2 large eggplants
1 brown onion
2 cloves garlic
1 thumb ginger
2 heaped tsp of mild curry powder
1 tbsp coconut sugar
3 large tomatoes or ¼ jar of tomato passata
1 can lentils or 1 cup of cooked brown lentils
½ can coconut cream
Juice of ½ lime
1 tbsp coconut oil
Salt & pepper to taste


1. Cook eggplants first by pricking with a fork and placing over a gas flame, turning as needed. Eggplants are ready when they collapse. Remove from heat and allow to cool.
This can also be done on an electric flat cooktop, if you can easily wipe it off afterwards. Just allow the skin to blacken, and turn as needed.
You could also BBQ, or bake in the oven, but you’ll sacrifice the smoky flavour by roasting in the oven.

2. Heat coconut oil in a heavy based saucepan over low-medium heat.

3. Add in onions and a pinch of salt, saute onions for 10 minutes, until they just start to brown.

4. Add garlic and ginger and saute for 1 minute, then add curry powder and saute a further 30 seconds.

5. Add tomatoes or passata and cook for 10 minutes on low, stirring occasionally.

6. Cut eggplants in half, scoop out cooked flesh and chop roughly.

7. Add eggplant, sugar, lentils (drained and rinsed) and coconut cream to the pan, cook for a further 5 minutes.

8. Remove from heat and add lime juice, salt, and pepper.

9. Serve with freshly steamed rice and coriander.

Three Ingredient Thermomix Chocolate Fudgesicles

Three Ingredient Thermomix Chocolate Fudgesicles

Ellen Babauskis | January 23, 2020

It’s getting hot in here! But never fear, I’ve got healthy homemade treats to cool you down. These taste amazing, without any of the added crap in commercial products. Honestly, who needs artificial colours and flavours when nature delivers such goodness!?
Three ingredients. Decadent. Healthy. Dairy free. Vegan. Gluten free. Nut free. You’d be crazy not to make them! For this super cute shape (that’s easy as anything to remove from the moulds!) you’ll need our silicone ice cream moulds…

This recipe is gluten free, dairy free, vegetarian, vegan, nut free AND soy free and makes three fudgesicles


2 large very ripe bananas, halved and frozen
3 tbsp cacao powder
60g rice malt syrup


Place all ingredients in TC bowl, blend for 15 seconds, speed 8. Scrape down the sides.
Blend for a further 5 seconds, speed 8.
Insert sticks into 3 silicone ice cream moulds. Divide mixture evenly between moulds and freeze for a minimum of 8 hours.



You can easily make 6 ice creams – simply double the ingredients and follow the same steps. These are the ice cream moulds we use and love – click here.

Get my method for perfect ice creams in our moulds here

Super Simple Flat Bread

Super Simple Flat Bread

Bel Smith | January 20, 2020

This delicious simple flat bread recipe is my favourite kind of recipe – easy to make, AND versatile!
I love recipes you can use many ways. Like this Simple Flat Bread Recipe – it’s so versatile. This recipe will make you 4-6 flat breads, and here’s some ideas of how you can use them:

For breakfast
Use as a toast by cooking them under the griller and top them with avocado, tomato and cheese. Or cut them into soldiers for dunking into boiled eggs. If you want a fancy breakfast, serve them warm topped with some baby spinach, smashed avocado, tomato, and poached egg.
For the lunchbox
Cut them in half and fill them just like a sandwich. You can cook them in the oven, making them crispier and then cut them into triangles to be used as dunkers to go with dips, homemade baked beans, lentils etc. Or you can turn them into pizzas – see how to do this below.
For dinner
Use these flat breads to go with meals like dahl or chick pea curry. This week we turned them into delicious pizzas for Fun Family Friday Night – our pizza and movie night.

Simple flat breads – freshly made and ready to use.


1 ½ cups wholemeal spelt flour (plus extra for kneading and rolling)
½ tsp of salt
1 tsp yeast
¾ cup warm water
2 tsp olive oil


1. Mix flour, yeast and salt.

2. Make well in centre of the dry ingredients.

3. Mix in water and olive oil by stirring quickly with a fork.

4. Pour water into the well of the dry ingredients and stir through – this will form a sticky dough.

5. Sprinkle a small amount of flour over the top, then dust your hands with flour. Now knead this sticky dough for about 1 minute by just turning it around in the bowl – be prepared to get it all over your fingers.

6. Knead roughly for 1 min.

7. Cover the bowl with a clean tea towel and let sit for 10 mins.

8. Split into 4-6 balls.

9. Sprinkle more flour onto your bench and then take one ball, and roll it out into a flat circle. Do this for the other balls BUT do not stack the flat breads on top of each other or they will stick together.

10. Heat frying pan over high heat.

11. Dry cook 1 minute each side – if start to burn, turn down eat.

Turn Your Flat Bread Into Pizza Bases.

1. Pre-heat oven to 180 degrees.

2. Cook Flat Breads in oven for about 7 minutes each side.

3. They are now ready to be topped, then cooked in the oven for about 10 minutes.

Storing / Freezing

Cook the flat breads and allow to cool. Then place a sheet of baking paper between each one, then wrap in foil or pop in an airtight container. Store in freezer. Defrost before using.

Story behind this recipe

We have a family ritual called Fun Family Friday Night where the kids choose a ‘fun’ meal for us to have (i.e. not the usual meal with vegetables being the main feature) and a movie to watch. Homemade Pizza is always a favourite. These flat breads are a simple way to make pizza bases. I usually make my passata so it has veggies smashed up in it, so we’re still getting veggies and then kids choose their topping.

Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.

Find more healthy, wholefood, kid-friendly recipes on Bel’s website, The Root Cause.