Hello everyone. These delicious brownies are from Dr Michael Mosley’s Clever Guts Diet book so I take no credit for them whatsoever. I was lucky enough to attend a talk he did last week in Perth and his book was part of the package I purchased. I try not to jump on diet bandwagons, but his makes so much sense and is nothing crazy or onerous. In fact, most of the things he suggests are things I am already doing or eating (so I feel fairly smug ha ha). Do visit his website and read his book if you are interested in improving your health and feeling better in general. You may lose some weight too, although that’s not the focus of the diet (it’s just an added bonus).
Anyway, I have recently given up sugar (sort of…I fall off the wagon regularly) and, because of this, have not been craving as much sweet stuff. That’s not to say I don’t want it at all – we ARE talking about me, after all – but I have been less inclined to raid the cookie jar at work and haven’t been wandering around the house at night trying to find something to eat after dinner.
These brownies are yummy. You would never know they have eggplant in them and hardly any sugar (none added – just dates). They are really moist and fudgey and will satisfy any sweet tooth and the most fussy chocoholic. Do try them 🙂
- 1 medium eggplant (200 g), peeled and diced
- 150g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
- 60g coconut oil
- 60g soft pitted dates, diced
- ½ tsp salt
- 3 eggs, beaten
- 1 tsp baking powder
- 80g almond meal
Preheat the oven to 170°C. Steam the eggplant for 15 minutes until it’s soft. Put it in a medium-sized mixing bowl and stir in the chocolate and coconut oil. The warm eggplant will melt the chocolate and oil. Add the chopped dates and salt. Using a hand blender or a food processor, blitz the mixture until it’s smooth. By now it should be cool enough to add the eggs and baking powder. Blitz again for another minute or so, then mix in the ground almonds. Spread the mixture onto a medium-sized baking tray lined with baking paper and bake in the oven for about 20 minutes. It is cooked when a knife comes out clean.
Cut into squares to serve.
Sometimes you just need cake. Sometimes you just need cake but are well aware that baking an entire cake could prove dangerous. Because you will eat it all yourself and fall into a pit of self-loathing so deep that there would be no ladder long enough to reach you. So that’s where little cheats come in. Cupcake cheats. Lemony delicious soul-soothing cupcake cheats that make very little washing up and can be eaten quickly so there is no evidence of your adulting failures. This recipe is super easy and the taste is yummo-licious. Nice and tangy and citrussy (is that a word?) and very satisfying. PLus it takes about 5 minutes to make and cook. I’ll go back on my diet on Monday (I’ve been ill this week and so everything diet-and-exercise-wise went out the window).
3 tablespoons caster sugar
3 tablespoons plain flour
1/4 teaspoon baking powder
2 tablespoons sunflower oil (or vegetable oil of your choice)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
In a 16oz mug, mix together the dry ingredients. Add the wet ingredients and combine until you have a nice smooth batter.
Microwave on high for approx 1 1/2 minutes. Check cake and microwave for another 10-20 seconds if need be. Don’t overcook. Cake should be moist and springy to touch. Let cool for 5 minutes and sprinkle with a little icing sugar if desired. Then eat! Yummo!
Hello hello! I discovered this recipe from All Recipes Australia whilst looking for something yummy to make for a morning tea with my cousin. She is an EXCELLENT cook so I wasn’t going to try anything too fancy that would demonstrate how un-excellent I am in comparison to her. This slice was very simple, tasted delicious (my cousin took the remainder home to share with her family), and didn’t require a lot of mucking about. I am lazy when it comes to cooking – I don’t want lots of complicated steps or procedures, or weird ingredients NO ONE has in their kitchen cupboards. I don’t want to have to do a three hour shopping trip just so I can bake something for dessert.
Anyway, this recipe is super easy and pretty fool-proof (I’m a fool and the recipe worked, so there’s your proof, ha ha). It’s nice and zingy with plenty of lemon flavour.
Easy Lemon Bars
125g butter, softened
1 1/3 cups (175g) plain flour
1/4 cup (60g) caster sugar
For Filling / Top
3/4 cup (185g) white sugar
2 tablespoons plain flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Icing sugar to dust
- For the base : Rub butter into the flour and icing sugar, until you reach a crumb stage.
- Press the crumb mixture into a 20cm square cake tin, lined with baking paper. Press down with a fork – make sure mixture goes all the way to the edges.
- Bake at 180 C for about 20 minutes. Don’t allow it to brown – it should be just cooked.
- For the filling : In a food processor (or, alternatively, use a whisk), beat the remaining ingredients together until smooth and well combined.
- Pour filling over prepared base, and continue to bake for 20-25 minutes at 180 C.
- Remove from oven, dust with icing sugar and allow to cool before cutting into squares.
Best kept in the fridge if weather is warm. The base is basically like shortbread, but the centre becomes gooey if allowed to get warm. Not that gooey is a bad thing, mind you 🙂
Hope you give these a try – they really are very quick and easy to make and VERY yummy. My cousin and her kids approved 🙂
Thanks for stopping by x