Brown­ies are a won­der­ful treat!

YOU Diabetics - - Contents -

18 brown­ies

180 ml (¾ c) self-rais­ing flour

180 ml (¾ c) co­coa pow­der

5 ml (1 t) bi­car­bon­ate of soda

125 ml (½ c) ground al­monds

80 ml (¹⁄₃ c) oat bran

2 eggs 250 ml (1 c) Su­galite or xyl­i­tol

10 ml (2 t) vanilla essence

200 ml plain yo­ghurt

250 g ap­ple sauce

30 ml (2 T) oil

50 g pe­can nuts, roughly chopped

ic­ing sugar for dust­ing

1 Pre­heat the oven to 180 °C. Grease a 25 x 20 cm bak­ing tin and dust with flour.

2 Sift to­gether the flour, co­coa and bi­car­bon­ate of soda. Mix in the ground al­monds and oat bran.

3 Beat to­gether the eggs and sweet­ener un­til light. Mix in the essence, yo­ghurt, ap­ple sauce and oil.

4 Lightly fold the dry in­gre­di­ents into the yo­ghurt mix­ture and add the nuts. Spoon the bat­ter into the bak­ing tin.

5 Bake for 30-40 min­utes or un­til a skewer in­serted in the mid­dle comes out al­most clean but a lit­tle moist. The brown­ies will sink a lit­tle in the mid­dle. Leave to stand for 5 min­utes. Cut into 18 squares and dust with ic­ing sugar.

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