Low Fodmap Raw Vegan, Organic Choc Mint Protein Slice
I wanted to put a refreshing, minty twist on some of my other chocolate slice and bar recipes. I also wanted to up the vegan protein content of these raw vegan treats. The results were this seriously delicious, Low Fodmap Raw Vegan, Organic Choc Mint Protein Slice.
In this recipe I used an organic rice protein powder, and my personal choice is to use the EZY Protein, unflavoured organic rice protein powder. EZY Protein use Australia grown rice and also measure the arsenic levels in the product.
I also always choose to use Pure Harvest’s Rice Bran Syrup. Although not made in Australia, Pure Harvest have personally ensured me that they constantly measure the arsenic content in their rice bran syrup.
*See more on the issue of organic and inorganic arsenic in rice in my article here.
Ingredients – All Organic
1 cup of Loving Earth Activated Buckinis – Buckwheat Groats
2 cups of Puffed Quinoa
2 tablespoons of Natural EZY Protein Powder
2 tablespoons of Made In Hemp, Hemp Seeds – incredibly nutritious – find out more here
1 tablespoon of sesame seeds
2 tablespoons of sunflower seeds
3 tablespoons of Power Super Foods Cacao Powder
Half a teaspoon of organic Peppermint Flavour
4 tablespoons of Pure Harvest Rice Bran Syrup – warm it up, so it becomes thinner in consistency, by standing it in a boil of hot water
4 tablespoons of Raw Coconut Oil – warm it up till nearly melted, using same method as Rice Syrup
First, mix together all the dry ingredients in a large glass or stainless steel bowl.
Then, in a smaller glass bowl, whisk together the peppermint oil and the slightly warmed coconut oil and rice bran syrup.
Keep whisking while pouring the wet ingredients into the dry ingredients. Combine thoroughly with a spoon, until all the dry ingredients are evenly coated with the wet.
Next, press the mixture down very firmly and evenly into a large, baking paper lined, rectangular glass Pyrex dish, or you can use a safe, polypropylene, Tupperware container.
Put your slice into the fridge to set for at least 5 hours before slicing with a sharp serrated knife.
Store in an airtight container in the fridge for a few days.