I made this slice for a workshop at GEALC's WELLvember in 2014 and they loved it.
This “Choc Chia Protein slice”*(no flour or dairy) is full of nutrient-dense ingredients, and quite adaptable too! Antioxidant rich Cacao, protein fibre and omega 3 of chia, vitamin E, minerals, protein and good oils of nut butter, protein and zinc of pumpkin seed meal, choline and protein-rich eggs, minerals and energy of coconut sugar, anti fungal/viral/bacterial coconut oil rich in beneficial lauric acid, and real vanilla extract or pod seeds.
250g Coconut Oil, organic and unrefined, melt over low heat 4 tablespoons Australian Chia seeds added to 1 cup of water (stir well to avoid clumping, leave for 15 minutes) 1/2 cup raw cacao(unrefined, higher in nutrients and antioxidants, or use cocoa) 5 eggs (or for egg intolerance or vegan version – substitute the eggs by doubling the chia seeds above, though this alters the slice texture) 1/2 cup almond meal(or other fresh ground nut meal, hazelnut is great also! I used almond nut butter this time)
1/2 cup Australian Pumpkin Seed Company pumpkin seed meal (can use 1 cup of either instead, both work well, almond is just a little more oily as the pumpkin seed meal is what is left after the pumpkin seed oil is removed by the hand cold press) 1 cup coconut palm sugar(a nutritious sweetener, the sap that feeds the palm, can use crystal form but I used the liquid nectar, organic, can also use real organic maple syrup, yacon syrup or stevia) Pinch of Macrobiotic salt(mix of minerals rather than just high sodium chloride, can also use Celtic or Himalayan) 1 Teaspoon Bicarbonate of Soda(Baking Soda, Bicarb)
Topping options - goji berries(soaked in water prior so they do not dry out too much, chocolate coated Australia Pumpkin Seed Company pumpkin seeds, unsweetened coconut flakes, Well & Good dark chocolate chips(sweetened with stevia).
1.Turn on oven to 180°C Line a square cake tin(or small lamington tin for thinner slice) with baking paper.
2. Mix together all ingredients except eggs. Whisk eggs(or substitute) then add to the rest.
3. Pour mixture into prepared tin, sprinkle on toppings of choice or leave plain, and bake at 180°C for 45 minutes or less if thinner slice.
4. Slice once cooled slightly, serve warm or store in the fridge for a delicious treat.
*Choc slice adapted from Georgia's Chocolate Cake recipe in Digestive Solutions by Michele Wolff