Paleo Thermomix Pizza Topping Idea – Roast Lamb and Caramelised Onion

So to go with my Paleo cauliflower pizza base recipe here is another topping idea using left over roast lamb.


  • 1 cup of roast lamb chopped
  • 150 g of red onion
  • 1 clove of garlic
  • 10 g of olive oil
  • 10 g of balsamic vinegar
  • 1-2 tspn of coconut palm sugar – or you can use any sugar replacement you like
  • pinch of salt


Preheat oven 10 180 deg C.

Add all ingredients except lamb to the TM bowl – chop on Speed 4 for 4 secs. Scrape down bowl and cook on Varoma temp for 8 mins on Speed 1.

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Spread onions onto pizza base and top with lamb pieces. For my lunch today I added some baby spinach and some mozzarella cheese cause that’s all I had. But I would have preferred some feta cheese.


Put  into oven and cook for 5-10 mins. Then take out top with baby rocket, drizzle with some lemon juice and some greek yoghurt if you allow yourself to indulge with dairy!





Paleo Thermomix Cauliflower Pizza Base

I had been looking at cauliflower pizza base recipes for a while and I have finally made one in the Thermy….so without any further delay


  •  1/2 a head of cauliflower
  • 1 egg
  • 50 g of good quality mozzarella cheese
  • 1/2 tspn of dried oregano or herb of your choice
  • salt and pepper to taste


Pre-heat oven to 180 deg C

Break the cauliflower head into florets and put into the TM bowl – on closed lid pulse on Tubro 2-3 times till cauliflower resembles crumbs

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Place the cauli crumbs in a microwave safe bowl with a lid and microwave on HIGH for 6-8 min (depending on the power of your microwave) – there is no need to add water

Allow to cool on the bench for 5 mins or so.

Add the cauli crumbs back to the TM bowl and add remaining ingredients – on closed lid Knead for 10-15 secs to incorporate ingredients – you may have to scrape down sides of bowl mid way through.


Spread mix out onto a baking tray that is lined with baking paper – I used my Simply Magic liner for this. I made 2 medium pizzas with this batch.

Cook for approx 10 min until golden.


Then top with your favourite toppings and cook.

For my first pizza I topped it with passata, home grown basil and mozzarella.



The second pizza I topped with caramelised onion and roast lamb topping – which I will post the recipe for shortly 😀



Paleo Fudgy Cranberry Brownie Bars – Thermomix Conversion

I found this recipe through the Just Eat Real Food Facebook page and as soon as I saw it I had to make it. It can be made with or without a Thermomix but I thought I would do a Thermomix version today – but for those without check out the Multiply Delicious page for the recipe.


2 ¼ cup pecans

½ cup unsweetened cocoa powder ( I used Power Super Foods Certified Organic Cacao Powder)

½ teaspoon ground cinnamon

15 large medjool dates, pits removed

1 small to medium ripe banana (about 1/3 cup)

1 tablespoon vanilla extract

1 tablespoon honey

¼ cup dried cranberries

1/3 cup Chocolate Chips, plus more to sprinkle on tops of bars


Preheat your oven to 180 degrees Celsuis – place pecans on a piece of baking paper on a tray and toast for 5 mins

Once pecans have cooled, place in thermomix bowl with the cacao powder and the cinnamon and mix on Speed 6 for 5 seconds until coarsely ground


Add the banana and the dates to the bowl and mix on Speed 6 for 5-10 secs.


Add the honey and vanilla extract and mix on Speed 4 for 10 secs to incorporate well. You many need to scrape down the sides of the bowl half way through.

Add cranberries and chocolate chips, select the closed lid position and mix on interval speed (knead) for 5 seconds to incorporate.


Scrape out mix and push down mixture into a slice or baking dish – you can add extra chips to the top and push in.

Put in fridge or freezer to set.



Now I couldn’t end this post without sharing a bit of vintage love with the J & G Meakin vintage cake plate. My grandmother used to have a set of J & G Meakin plates and bowls, the Sunshine Collection, and I absolutely adore them. I picked this plate up at a thrift store for a couple of dollars.


Paleo Liar Snack Bars – Using Thermomix

I LOVE Nom Nom Paleo‘s Liar Bars. I have made them twice now and they are one of my favourite sweet treats….a little indulgence every now and then. These are apparently a Paleo take on a popular US snack bar that we don’t get here in Australia but regardless of what they are they are super and yum and super easy to make.

The recipes uses a conventional food processor but I used my Thermomix instead so this is for those with a Thermie. For those who don’t have a Thermomix just food process to the specified consistencies and you will be fine 😀

Ingredients (I doubled the original recipe)

  • 1 cup of coconut flakes
  • 10 Medjool dates
  • 6 tablespoons of macadamia nuts


  • Preheat oven to 180 deg. When hot place macadamia nuts on a piece of baking paper on a tray and place in oven for 10 minutes – turning at 5 minute mark to toast nuts.
  • Remove and let cool
  • On another piece of baking paper sprinkle out the coconut flakes and toast for 3 mins – this might take longer in some ovens but be careful doesn’t take much to burn the flakes! Once done let cool
  • Place cooled macadamia in the Thermomix and blend for about 5 sec on Speed 5 – the pic below is the consistency you are after – put in a bowl and sit aside.


  • Remove the pits of the dates and place in Thermomix – blend on Speed 5 for 5-7 secs till almost a paste forms


  • Add coconut flakes to dates and pulse on Turbo 2-3 times


  • Add macadamias and mix on the Knead setting for 5-10 secs until just combined.
  • Remove mixture and shape into a ball and place on baking paper


  • Place another piece of baking paper over the top of ball and roll out with a rolling pin until desired thickness is achieved, mine was about 1cm thick

My favourite pic as it features my grandmothers rolling pin – gotta get my vintage fix in somewhere!

  • Shape into a rectangle and cut into desired shape. You can do bars or bite size pieces. I tend to do bite size pieces so I don’t eat as much!


The first two times I made this I didn’t have any Medjool dates so I used plain pitted dates and I found I had to put more macadamia nuts into the mix because the normal dates are not as juicy as Medjool dates. But it will taste great regardless of what kind you use.

Well that’s it. Easy as that…enjoy 😀

Grain Free (Paleo) Banana Pancakes – Thermomix Recipe Conversion

I have been asked by a friend to provide a bit of background on the Paleo (Paleolithic) diet, which I will do in a couple of days. In the meantime here is a Thermomix conversion of one of my favourite breakfasts, Banana Pancakes from the Against All Grain – which I am making as write this!

My kids love these too….I need to try and sneakily make them otherwise they are all gone before I realise it!

The non-Thermomix recipe can be found by clicking here.

Ingredients (makes 8-10 small pancakes)

  • 3 medium eggs, at room temperature
  • 50 grams non dairy milk (I used coconut milk but you could use almond milk)
  • 1 teaspoon vanilla essence
  • 5 grams honey
  • 10 grams of coconut flour ( I use either Bob’s Red Mill Organic Coconut Flour or Health Reflections Certified Organic Coconut Flour)
  • 40 grams of almond flour (I milled my own almonds in the Thermomix)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 really ripe banana (brown spots are the best!)
  • 1/4 cup chocolate chips (if you like)
  • Butter or coconut oil for the pan


  • Place all the wet ingredients and the banana, broken into pieces, into the Thermomix bowl – mix on Speed 5 for 10 secs.



  • Add the dry ingredients to to the bowl and mix for a further 10 secs on Speed 5.
  • Scrape down the sides of the bowl and let the mixture sit for 5 minutes so the flours can soak up the moisture from the wet ingredients.

Cook as per instructions below from Against All Grain

  • Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
  • Oil the pan with coconut oil or butter, then pour about a 1/4 cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.



  • Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
  • Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
  • Keep hot in a warm oven until you are done making the remainder of the pancakes.
  • These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.