You may adjust the amount of cocoa powder according to your preference of sweetness.

Use pulp leftover from making juices or make your own vegetable pulp: place 16 oz vegetables of choice and 10.5 oz water into mixing bowl and blend 15 sec/speed 7 , then squeeze out the liquid through a nut milk bag or clean kitchen towel.

Serve with cold cut meats, cheeses, burgers, lamb, pulled pork or in a salad or slaw.

For a dairy free option replace vanilla yoghurt with coconut yoghurt.

Chocolate and orange is a classic marriage of flavours that never fails. Full of vitamins, antioxidants and minerals such as zinc, magnesium, iron and selenium, while also containing no added sugar, these snack bars are one to enjoy guilt-free when you’re on the move.

These gluten and dairy free bites are free from refined sugar, being naturally sweetened with dates and cranberries. This no-bake snack gives a tasty burst of energy with each bite-sized mouthful.

Continue with step 9 after 10 hours of fermentation without much delay. If the fermented batter after step 8 is not used immediately, transfer to a food container with lid and keep in refrigerator up to 3 days to stop the fermentation process. Before use, place the batter into mixing bowl and continue from step 9 onwards.

This healthier energy bar uses dates and bananas for natural sweetness. Combined with nutrient-rich oats, this is a simple recipe to prepare in your Thermomix®. Can also be made ahead and stored in airtight containers.

You can store this slice in a sealable container in the refrigerator.

Cooking times will vary depending on your oven and the thickness of your pureé. If after 5 hours of baking, your pureé is still quite wet to touch, increase your oven temperature to 60°C and continue drying until dry to the touch.

Depending on your oven, the mixture may cook faster at the edges. If this happens, use a lower temperature and bake for a little longer to help them bake evenly.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

To make your own vegetable pulp, place 450 g vegetables of choice and 300 g water into mixing bowl and blend 5 sec/speed 7 , then strain through a fine-mesh sieve. Alternatively, use the leftover pulp from making vegetable juices.

Urad dal is a small black lentil, with a creamy white interior. Be sure to use dehusked, split urad dal.

Before cooking, sprinkle the ghost biscuit dough with grated Parmesan, oregano, basil, poppy seeds or sesame seeds (or a combination) for extra flavour.

To speed up the unmoulding process, put the hot moulds in a tray of cold water bath for about 2 minutes. To unmould, use a butter knife which is brushed with some oil to run around the inner mould.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

If you don't have time to soak/activate your nuts and seeds, soak them in boiling water for 30 minutes, then drain and use as directed.

When selecting the bowl and moulds to be used in the Varoma, consider to: choose heat-resistant materials (eg. ceramic, metal or silicone); make sure the dish size is appropriate and the Varoma lid can be closed completely; make sure some steaming holes (slots) remain unobstructed.