Method
1. Add almonds and vanilla bean to a clean medium roasting dish
2. Toast in cold oven set to 200ºC for 10 minutes
3. Remove and let cool
4. Reduce oven temperature to 180ºC
5. Line 2 clean baking sheets with parchment paper then set aside
6. Add flaxseeds to the TM bowl
7. Blitz with MC on - 10 sec, speed 10
8. Remove from bowl and set aside
9. Transfer nuts to TM5 bowl
10. Place almonds, vanilla bean, salt and oil into Thermomix bowl
11. Blend with MC on until thickened - 35 sec, speed 10
12. Scrape down sides of TM5 bowl
13. Blend further 10 sec, speed 6, MC on. You are making almond butter essentially
14. Add banana, egg, maple syrup, vanilla bean paste, baking powder, baking soda and spelt flour to the TM bowl
15. Blend with MC on - 10 sec, speed 6
16. Scrape down sides of TM5 bowl
17. Blend with MC on - 10 sec, speed 6
18. Scrape down sides of TM5 bowl
19. Add granola to the TM5 bowl
20. Blend - 10 sec, dough (Interval)
21. Scrape down sides of TM5 bowl
22. Using an ice cream scoop, dollop generous amounts of the batter onto prepared trays
23. Bake (depending on your oven) between 10 and 15 minutes
24. Serve