the weekend before I made these as i had some yoghurt in the fridge which the kids had rejected for school recesses.  the kids loved them though G & I found them wayyyyy too sweet. i think the sugar in the flavoured yoghurt AND the chocolate was probably too much with the 1/2 cup of added sugar.

they were very quick and easy to make though so i'll definitely make them again when we have yoghurt. i used frozen mixed berries though i think any kind would be good.

well, this is not a recipe (yet) as i didn't measure anything when i made it! next time i will write it up i promise!

however i just wanted to report in that I made this after a facebook friend gave me the link, and it was delish!!!!!

i reduced the amount of sugar to 2/3 cup (could possibly reduce to 1/2 cup) and used 2 apples.

basically i ground the chickpeas and added all the ingredients except the apples and mixed on speed 8 until smooth. then added the apples and chopped them on speed 5-6 until i couldn't hear any more big chunks in there.

YUM!

Original recipe here karina, gluten free goddess' english muffins, adapted for thermomix.

heat oven to its lowest setting.

place into the thermomix:
110g sorghum (jowar) flour
170g potato starch (or tapioca starch)

55g millet flour or 75g brown rice flour
2 tspns xanthan gum
good shake salt

mix on speed 4 for around 30 seconds or until well mixed. place in a bowl

place in the thermomix:
210g water
110g rice milk
pinch raw sugar

heat speed soft 50' until it reaches temp - mine took around 2 minutes.  add in:

1 sachet / 2.5 tspns or between 5 & 10g yeast

mix on reverse speed soft for 10 seconds or until most lumps are gone. Leave to sit for 5-10 minutes until yeast is frothy and bubbly.

add into thermomix:

75g rice bran or other light flavoured oil
35g agave nectar
2 eggs

mix on reverse speed 3 for 10 seconds then switch to closed lid, knead setting. add dry ingredients through the lid until well mixed and together as a ball. (around 2 minutes)

using a spoon or wet hands place dough into egg rings and smooth tops. i would love to try putting fine polenta on the top and bottom but didn't have any!

Place into oven and leave for 15 minutes until the dough has doubled in size. Turn oven up to 180' and cook for around 20-25 minutes until cooked through.  cool slighty and split in half to eat or toast.

i find ours don't look anything much like english muffins but they are delicious!!!!  they are great to freeze too :)