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.
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.
I always bake my friends Jo and Teppo a Christmas cake each year but last year they adopted a vegan diet so my challenge was to find a good vegan Christmas cake recipe so that they could still enjoy a festive treat. I came across this blog post by The Hungry Veggie and the recipe had many positive comments so I used this as the basis of my cake and tweaked the recipe to try and make it as similar in taste to my traditional Christmas cake. It must be good as they requested another this year, so now I have their seal of approval here is the recipe.