Rich and fudgy with a perfectly crinkled top, these deliciously moreish cookies are great to make with the kids, and will go down well with everyone.
 

This recipe is for one batch of 12 cookies. With the help of your Grain Mill attachment to make the rye flour, they’ll take 1 hour 15 minutes to make, including 1 hour resting time. We have suggested you’ll need approximately 230g rye grain to make the 180g rye flour needed for the recipe. Store any leftover flour in an airtight container, ready to be used next time. 
 

Here’s what you’ll need:
 

230g rye grain, approximately (to make 180g rye flour)
60g cocoa powder
200g caster sugar
60ml vegetable oil
2 eggs
1 tsp baking powder
70g icing sugar
 

Before you start, line a baking tray with parchment and fit the Grain Mill attachment to your machine. Adjust the setting to fine grain size and place a bowl underneath the attachment. 

●    Start by adding the rye grain to the Grain Mill attachment. Blend on speed Max until it has a flour-like consistency. Measure out 180g of the milled rye flour and remove the attachment. 

●    Next, add the cocoa, caster sugar, oil, eggs, milled rye flour (180g) and baking powder to the mixer bowl. Fit the bowl and the K-Beater to the machine, followed by the splashguard. Mix on speed 3 for about 4 minutes, until a dough has formed. 

●    Lift the dough from the bowl and wrap in plastic wrap. Put in the fridge and leave to chill for 1 hour. Preheat the oven to 190℃.

●    Remove the dough from the fridge and unwrap. Take a tablespoon of dough and roll into a ball, before repeating with the rest of the dough. Add the icing sugar to a small bowl and roll each of the balls in the icing sugar to coat. 

●    Space the balls evenly apart on the lined baking tray, allowing enough space for spreading. Bake for 10 minutes. Remove from the oven and allow to cool before serving. 
 

Delicious enjoyed either as a side dish with your next Friday night curry, or as a tasty vegan and gluten-free snack, these crispy onion bhajis are so quick and easy to make. 
 

The recipe uses gram flour, which is made by grinding chickpeas using the Grain Mill attachment. You will need approximately 150g dried chickpeas to produce the 100g gram flour that you need for the recipe.   
 

This recipe is for 12 bhajis and they’ll take 35 minutes to make.
 

Here’s what you’ll need:
 

150g dried chickpeas, approximately (to make 100g gram flour)
2 onions, finely sliced
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, de-seeded and finely chopped
1 tsp salt
100ml cold water
Vegetable oil, as needed
 

Before you start, fit the Grain Mill attachment to your stand mixer and select the medium grain size setting. Place a bowl underneath the Grain Mill attachment.

●    Add the dried chickpeas to the Grain Mill attachment and grind on speed Max until they have a flour-like consistency. Measure out 100g of the milled gram flour and remove the attachment. Any leftover flour can be stored for future use. 

●    Next, place the sliced onion in a bowl and cover with cold water. Leave to soak for 5 minutes and then drain. 

●    Add the gram flour (100g), baking powder, chilli powder, turmeric, green chilli, salt and water to a large bowl. Mix until combined, and then add the drained onions. Mix again until the onions are thoroughly coated in the mixture. 

●    Place a large frying pan or wok over a medium heat. Add the vegetable oil to the pan, so that it is 1 cm deep. Wait for the oil to get hot and then carefully spoon heaped tablespoons of the mixture into the pan. Cook for 4-5 minutes on each side, or until evenly  brown and crisp. Remove from the pan and pat dry with kitchen towel. Repeat the process with the remaining batter. 

This Mexican street food inspired dish is quick and easy to make, and perfect for get-togethers with family and friends.  
 

This recipe makes 12 tortillas. Give yourself 55 minutes to make them, including 10 minute prep time. Use your Grain Mill attachment to freshly grind your own yellow cornmeal from popping corn kernels. We recommend you have around 325g popping corn kernels to make the 275g yellow cornmeal that you need for the recipe. 

Here’s what you’ll need:
 

For the tacos
325g popping corn kernels, approximately (to make 275g yellow cornmeal)
370g gluten-free plain flour 
125ml oil 
1 tsp salt 
250ml hot water
 

For the prawns
Gluten-free flour, 3tbsp (add more as needed)
½ tsp cayenne pepper 
150g panko breadcrumbs  (add more as needed)
36 raw king prawns, peeled, shelled, de-veined-(this allows for 3 prawns per taco, but add more as needed) 
1 egg, beaten- (add more as needed)
 

NB: Extra flour and egg may be required if cooking additional prawns

To serve
Cucumber, sliced
Lettuce
Tomatoes, sliced
Avocado, cubed
Salsa
Sour cream

Before you start, get yourself ready by lining a baking tray with parchment paper and fitting the Grain Mill attachment to your stand mixer. Adjust the setting to fine grain size and place a bowl underneath the attachment.
●    Add the corn kernels into the Grain Mill attachment and blend on speed Max until they have a flour-like consistency. Measure out 275g of the milled yellow cornmeal ready to use and remove the attachment from your machine.

●    To make the tortilla dough, fit the dough tool to the stand mixer, then add the flour, cornmeal, oil, and salt and mix for 1 min on speed 1.Add the hot water and mix for 3 minutes on speed 2 or until combined.

●    Remove the tool and remove the bowl from the machine. Once a dough has formed, cover the bowl with a clean tea towel and leave to rest for 20 minutes.

●    Transfer the rested dough to a lightly floured work surface. Divide into 12 equal portions and roll each one out thinly. 

●    Cook each tortilla for about 30 seconds on each side in a large frying pan over a medium heat. Stack the cooked tortillas on a plate and set aside. 

●    Preheat your oven to 200ºC. To prepare the prawns, first mix the flour and cayenne pepper together in a bowl. Add the panko breadcrumbs to a second bowl, and the beaten egg to another.

●    Coat the prawns in the flour mixture, before dipping them in the beaten egg. Finish by coating them in the breadcrumbs. Lay them on the prepared baking tray and bake for 10 minutes, until golden brown. Remove from the oven and allow to cool slightly. Recipe is for 3 prawns per taco, but add additional prawns if you are feeding more people. 

●    Fill the tortillas with the cooked prawns. Serve with cucumber, lettuce, tomatoes and avocado, topped with salsa and sour cream.