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Re: Hello
Posted: Mon Feb 07, 2011 8:20 pm
by Meaty
The offer of a biscuit has definately won my vote! Hob Nobs I hope.
Re: Hello
Posted: Mon Feb 07, 2011 8:21 pm
by 20series
HeatherW762 wrote:I'll pre-break them for you so all the calories fall out!
Heather
I am liking the thinking here,
I have to admit my diet is going badly!! I like rubbish food too much and healthy stuff seems to taste cack :shock:
Re: Hello
Posted: Mon Feb 07, 2011 8:24 pm
by Robin128
Only biscuits in our house are oat cakes...Yeuch!
Hob nobs....Dear me!
Re: Hello
Posted: Mon Feb 07, 2011 8:50 pm
by HeatherW762
If I get the time I'll bake some low fat/low sugar ones. Way better than store ones.
Heather
Re: Hello
Posted: Mon Feb 07, 2011 9:07 pm
by karen
Low fat low sugar biscuits? That'll be a hard boiled egg then!
Love
Karen
Re: Hello
Posted: Mon Feb 07, 2011 9:35 pm
by 20series
karen wrote:Low fat low sugar biscuits? That'll be a hard boiled egg then!
Love
Karen
:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
Re: Hello
Posted: Mon Feb 07, 2011 11:11 pm
by bobbob
HeatherW762 wrote:If I get the time I'll bake some low fat/low sugar ones. Way better than store ones.
Heather
You must share the recipe, please. :)
Re: Hello
Posted: Thu Feb 10, 2011 11:15 pm
by HeatherW762
bobbob wrote:HeatherW762 wrote:If I get the time I'll bake some low fat/low sugar ones. Way better than store ones.
Heather
You must share the recipe, please. :)
Prune and chocolate crunch - no I'm not joking...
125g stoned prunes
4 tblsps water
a little low fat spread for greasing
150g SR flour
125g porridge oats
75g canderel sugar substitute
3 tsps cocoa powder
Topping - can be omitted to lower the calories even further
100g icing sugar
2 tsps cocoa powder
a little orange juice
1. Blend the prunes and water in a blender until almost smooth - you can mash with fork or potato masher but it takes a lot longer
2. Grease a swiss-roll type baking tin. Place the prune puree and the remaining ingredients, except the topping ones, in a large bowl and mix well.
3. Spread the mixture evenly in the tin and bake in a pre-heated oven, 180C (350F) gas mark 4, for about 30 mins. Leave to cool in the tin.
4. Before it is completely cold, mix together the ingredients for the topping in a bowl then spread over the crunch. Cut into about 12 squares.
If you don't have a swiss-roll tin, you can use a similar sized baking tray or tin but I then line with greasproof paper after greasing as it makes it easier to get out.
Enjoy. I also have a good recipe for poppy seed and banana loaf.....
Heather