3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Low Fodmap Chocolate & Peppermint Slice Gluten Free Lactose Free


Print:
4

Ingredients

1 slice(s)

Base

  • 125 g Vegetable spread
  • 150 g gluten free flour
  • 20 g cocoa powder, 70% cocoa
  • 80 g brown sugar
  • 40 g dessicated coconut

Filling

  • 40 g lactose free milk
  • 20 g Vegetable spread
  • 300 g icing sugar
  • 2-3 level teaspoons peppermint extrac or
  • 5 drops Peppermint Oil, Foodgrade

Chocolate Top

  • 200 g Sweet Williams Dark Chocolate Buttons GF DF V
  • 70 g Organic coconut oil
5

Recipe's preparation

    Method
  1. •Directions for thermomix•



    Base



    Preheat oven 180°C and line slice tray with baking paper



    Melt vegetable spread 2 min/60°C/speed 2 or until it is melted.



    Add GF flour, cocoa, brown sugar and coconut to melted vegetable spread. Mix 10 sec/ speed 4. scrape sides and repeat.



    Press mixture evenly into slice tray and bake for 15mins. Wash and dry bowl.



    Filling



    Heat LF milk and the vegetable spread, 1 min/80°C/speed 2 or until spread is melted.



    Add icing sugar and peppermint essence/oil. Mix 10 sec/ speed 3 scrape down edges and repeat if needed until combined.



    Spread filling evenly over base and smooth the surface.



    Chill in fridge until firm. Wash and dry the bowl



    Chocolate



    Grate chocolate 7sec/speed 8



    Add coconut oil to chocolate and melt 2min30sec/50°C/speed 2 or or until completly melted



    Spread over filling and chill in the fridge until set.



    Cutting tip, leave slice out to come up to room temp. Score the top firstly with a hot knife dipped in boiling water and wiped clean between each cut, after scoring carefully cut through.



    •Directions for traditional method•



    Base



    Preheat oven 180°C and line slice tray with baking paper



    Melt vegetable spread in microwave until melted



    Add GF flour, cocoa, brown sugar and coconut to melted vegetable spread. Mix until combined



    Press mixture evenly into slice tray and bake for 15mins. Then let cool



    Filling



    Melt vegetable spread in microwave until melted, add Lactose free milk, then add icing sugar and peppermint essence/oil. Mix until combined.



    Spread filling evenly over base and smooth the surface.



    Chill in fridge until firm.



    Chocolate Top



    Melt chocolate with the coconut oil, whatever your preferred method is, in the microwave in bursts or over a saucepan of water in a glass bowl.



    Spread over the filling and chill in the fridge until set.



    Cutting tip, leave slice out to come up to room temp. Score the top firstly with a hot knife dipped in boiling water and wiped clean between each cut, after scoring carefully cut through.
10

Accessories you need

11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.