I had whipped up these lower fat brownies as needed something sweet one afternoon without intending to blog them but they came out looking bloggable so here they – and my new slate tile – are in all their glory.
Taken from Cook Yourself Thin: Quick and Easy these fudgy brownies weigh in at 102 calories per brownie when cut into 16 squares and I also added a sprinkle of peanut butter chips as they need using up.
In my quest to lose some weight before the wedding at the end of May I turned to Madeline Shaw’s Get The Glow in the library. There she was smiling smugly on the cover with a bowl of something leafy so I guessed this Overnight Oats recipe that immediately caught my eye whilst flicking through would be super healthy.
Upon consulting friends on Slimming World this was not the case. I had raved to them about this luxurious tasting healthy breakfast which was tough to finish due to its size. Her recipe was for two portions which made each portion highly calorific so I have added a bit of extra almond milk and divided it into 3 portions, but you could probably whittle it down to 4 portions. I also sprinkle a pinch of seeds over the top and a teaspoon of yogurt rather than the suggested 25g of each.
By omitting the yogurt this recipe is dairy free and by omitting the honey also it would be vegan.
Our houseguest is off backpacking round Europe from Wednesday so I decided to bake her a dairy free chocolate cake this weekend to bid her bon voyage. I used my go to chocolate cake recipe but swapped the milk for goats milk as Amber is just cows milk intollerant but soy or nut milk can be used instead. If you don’t need a dairy free cake you can swap 240g unsalted butter back in rather than the dairy free alternatives I used.