Low Fodmap Chocolate & Peppermint Slice Gluten Free Lactose Free

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Low Fodmap Chocolate & Peppermint Slice Gluten Free Lactose Free

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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

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6

50min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Method

•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.

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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.