Cinnamon Stars

Active time: 45 min
Total time: 1 h 30 min

Ingredients Cinnamon Stars

  • 400 g sugar
  • 2 cinnamon sticks
  • 500 g almonds
  • 2 tsp honey
  • 3 egg whites, from medium eggs


  1. Place 100 g sugar in mixing bowl and grind 15 sec/ speed 10 to icing sugar. Transfer to a bowl and set aside.
  2. Place remaining 300 g sugar and cinnamon sticks in mixing bowl then grind 15 sec/ speed 10. Transfer to another bowl and set aside.
  3. Place almonds in mixing bowl and grind 15 sec/ speed 10.
  4. Add sugar-cinnamon mix and grind again 15 sec/ speed 10.
  5. Add honey and 2 egg whites then mix 10 sec/ speed 5. Transfer to a bowl and knead by hand, then set aside.
  6. Preheat oven to 150°C and line 3 baking trays with baking paper. Clean and dry mixing bowl.
  7. For the glaze, place 1 egg white and reserved icing sugar in mixing bowl then mix 3 min/ speed 3.5 until white and thick like a syrup.
  8. In several batches, roll dough out between 2 sheets of cling film to a thickness of 6-8 mm. With a star-shaped pastry cutter (3-4 cm) cut out 60 stars and place on prepared trays. Brush with glaze and bake one tray at a time for 12-14 minutes (150°C) (see tip).
  9. Transfer baked stars to a wire rack, being very careful as they are very soft while still hot. Leave to cool completely before serving or storing in a biscuit tin.
· Instead of cinnamon sticks, 2 tsp ground cinnamon can be used.
· If you don’t have three baking trays, place cinnamon stars on baking paper cut to the size of a baking tray. Then you can easily slide it onto a baking tray once it is free.
· Cut out and glaze enough biscuits for 1 baking tray then whilst they are cooking prepare the next tray of biscuits.
UTENSILS Thermomix parts: measuring cup; Useful items: 3 baking trays and baking paper, pastry brush, pastry cutter, rolling pin, cling film, wire rack.
SERVING SIZE 60 pieces
NUTRITIONAL LEVEL per 1 portion Energy 325 kJ / 77 kcal; Protein 2 g; Carb 7 g; Fat 4 g.
This recipe is from Vorwerk International.

Carob Cake by Corinne Caruana

Thermomix® time: 1.5 min
Total time: 60 min


  • ½ cup all-purpose flour
  • 6 tbsp whole wheat pastry or white wheat flour
  • 3 tbsp carob powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1 medium banana mashed (about 1/3 cup)
  • ¼ cup honey
  • 1 egg
  • ½ cup milk
  • ¼ cup melted unsalted butter / rapeseed oil/ coconut oil
  • 1 tsp vanilla extract
  • Oil for greasing/ Greaseproof paper


  1. Preheat oven to 350ºF. Lightly spray a (9-inch) baking pan with spray oil and set aside.
  2. In TM5 mixing bowl, whisk together egg, milk, butter or oil and vanilla 30 sec/ speed 3.
  3. Add banana, honey and cinnamon and mix 15 sec/ speed 4.
  4. Combine flours, carob powder, baking powder, baking soda and salt into mixing bowl and mix 40 sec/ speed 5 with aid of spatula.
  5. Check if all dry ingredients are mixed well to the egg mixture.
  6. Whisk in ½ cup hot water and mix a further 10 sec/ speed 5.
  7. Pour batter into prepared pan.
  8. Bake until toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.

Carob Cake_Corinne Caruana_CONTEST

Cereals and Raisins Bread

Thermomix® time: 2 min

Ingredients Cereal and Raisins Bread

  • 1 tbsp honey
  • 50 g butter
  • 350 g flour
  • 100 g brown sugar
  • 250 g milk
  • 100 g raisins
  • 10 g sesame seeds
  • 10 g flax seeds
  • 1 egg yolk


  1. Preheat oven to 200ºC.
  2. Place honey, butter, flour, sugar and milk into mixing bowl and mix 10 sec/ speed 6.
  3. Knead 1 min/ dough mode.
  4. Add raisins, sesame and flax seed and set 1 min/ dough mode.
  5. Shape by hand small breads with the help of two spoons, brush with scrambled egg yolk and sprinkle with some more seeds.
  6. 6. Bake for about 30 minutes in a silicone tray.

Energy Bars with Honey

Thermomix® time: 3 min

Ingredients Energy Bars

  • 160 g butter and a bit more to grease
  • 100 g brown sugar
  • 120 g honey
  • 400 g multi-cereal muesli with tropical fruits
  • 100 g peanut butter


  1. Preheat oven to 160ºC.
  2. Line a baking tray with tracing paper greased with butter.
  3. Place butter, sugar and honey into mixing bowl and set 2 min/ 100ºC/ speed 2.
  4. Add cereals and peanut butter and set 1 min/ reverse position/ speed 2.
  5. Spread dough into the tray, with a height not superior to 1 cm. Place in the oven and bake for 25 minutes or until golden.
  6. Cut in small rectangles while hot and let it cool. Wrap in tracing paper and reserve in hermetic boxes.

Pecan Nuts & Chocolate Tart

Thermomix® time: 2 min

Ingredients Pecan Nuts & Chocolat Tart


  • 35 g fresh pitted dates
  • 80 g cold-pressed coconut oil
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • 50 g raw cacao powder
  • 250 g pecans nuts
  • 1 tsp vanilla extract


  • 500 g avocados, skin and stone removed
  • 40 g raw honey or organic maple syrup
  • 60 g coconut milk
  • 1 tsp vanilla bean extract
  • Pinch of sea salt
  • 60 g cacao powder
  • 125 g cold-pressed coconut oil, solid



  1. Place dates, coconut oil, cinnamon and sea salt into the mixing bowl and blend 4 sec/ speed 4.
  2. Add cacao powder, pecan nuts and vanilla extract and grind 10 sec/ speed 9.
  3. Line a tin with this mixture and frozen for around one hour.


  1. Place avocados, honey, coconut milk, vanilla extract, salt, cacao powder and coconut oil into mixing bowl and blend 1 min/ speed 4.
  2. Scrape down with spatula and blend for more 20 sec/ speed 6. Place into the tin over the dates base already chilled.