Who likes a good dumpling? A nice fluffy gluten and dairy free one, at that?
Well these are lovely with a chunky beef chilli or any kind of stew! This mixture makes about 8 or 9, so double the ingredients for a larger batch! There is also a grain-free version, which makes about 6 – see end of post.
Whizz up on speed 9 / 10 seconds
- 20g blanched almonds
Add and whizz up on speed 9 / 30 seconds:
- 100g water
Add and combine speed 4 / 10 seconds, scraping and repeating if necessary:
- 1 egg
- 120g GF flour – try this one, if you like
- 2 tsp baking powder
- 1/2 tsp sea salt or onion salt
- 1 tsp herbs (eg parsley/oregano)
Add a little more water if the mixture is too stiff – depends on the flour mix that you use and if xanthan gum is incorporated into a flour blend (this will make it a little stiffer)
Pop the mixture into silicone moulds and set into varoma tray, then add to the TM bowl:
- 500g water
Fix lid and varoma in place and cook varoma / speed 2 / 20-25 minutes
Out of your muffin case should pop out some lovely light and fluffy dumplings to accompany your stew!
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Grain-Free Version:
Whizz up on speed 9 / 20 seconds:
-
20g buckwheat (or sub for extra almonds in next step)
Whizz up on speed 9 / 10 seconds:
-
25g blanched almonds
- 20g linseeds
-
20g tapioca starch
- 15g coconut flour
- 10g chia seeds
Add and combine speed 4 / 10 seconds, scraping and repeating if necessary:
-
1 egg
- 100g water
-
2 tsp baking powder (or 1 tsp bicarb and 1 tsp lemon juice)
-
scant 1/2 tsp sea salt
-
1 tsp parsley
Pop the mixture into silicone moulds (muffin mix stiff) and set into varoma tray, then add to the TM bowl:
-
500g boiled water from kettle
Fix lid and varoma in place and cook varoma temp / speed 2 / 20 minutes or so
Once done, remove varoma, be careful of drips
If a little too moist on top, whack under grill for a few minutes to dry out
Me and My Thermie 
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