Strawberry, Matcha, & White Chocolate Mochi

11 Jul

A perfect gluten free alternative to your morning cereal.

With the addition of psyllium husk we can turn the rice flour into a high fibre, mochi-like consistency.

Make best eaten cold. So make ahead the night before and it’s ready to go in the morning.

INGREDIENTS:

METHOD

Place the rice flour and salt into microwave safe bowl. Boil a jug of water and once boiled add 200-250mls water to the bowl. Stir with a spoon or whisk until you get a smooth paste.
Place into the microwave for one minute. Remove and stir. You want to give it a good stir (at least 1-2minutes) to help full hydrate the flour. Place back into the microwave for another 30sec. Removed and stir vigorously again for another 1-2 minutes. Repeat this one more time.
Note: You’ll know it’s ready when the flour starts to look almost like melted plastic at the outskirts of the bowl. It’s an arm workout, but the texture is worth it - keep stirring.
Once cooked and slightly cooled, add the protein powder, and mix to combine, then add the matcha powder, again, stirring to combine, then finally adding the psyllium husk, stirring again.
Break up the chocolate and add half to the mochi bowl mixing through, then top with half of the maple syrup. Let sit on the bench while you prepare the strawberries.
In another microwave bowl add the strawberries and microwave for 30sec-1 minute or until soft. Once heated, mash with a fork and add the remaining maple syrup and chia seeds and stir to combine.
Place both the mochi and the strawberry mixture into the fridge overnight.
In the morning, place the strawberries on top of the mochi and garnish with the remaining white chocolate.

Serves 1

Nutritional Information: per serve

Calories: 460kcal

Protein: 60g

Fat: 12g

Carbohydrate: 30g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE

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