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Meaty

Re: Hello

#21 Post by Meaty »

The offer of a biscuit has definately won my vote! Hob Nobs I hope. :D
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20series
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Re: Hello

#22 Post 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:
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Robin128

Re: Hello

#23 Post by Robin128 »

Only biscuits in our house are oat cakes...Yeuch!

Hob nobs....Dear me!

:cry:
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HeatherW762

Re: Hello

#24 Post by HeatherW762 »

If I get the time I'll bake some low fat/low sugar ones. Way better than store ones.

Heather
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karen

Re: Hello

#25 Post by karen »

Low fat low sugar biscuits? That'll be a hard boiled egg then!

Love

Karen
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20series
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Re: Hello

#26 Post 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:
A common mistake that people make when trying to design something completely foolproof is to underestimate the ingenuity of complete fools!!
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bobbob
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Re: Hello

#27 Post 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. :)
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HeatherW762

Re: Hello

#28 Post 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
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