A Jarring Experience – Give Us A Bake!

I’m always on the look out for an edible gift idea that provides a deliciously tempting treat. Our bariatric brownies fit the bill (and jar admirably). Gift them near to Thanksgiving, Christmas or indeed any celebratory time and watch those hands delve into the jar without fear of being caught out.

 

Today, here in the UK, it’s cold, wet (even snowy in parts) and stay-indoors time. It’s the perfect time for some merry making in the kitchen with this (one of our most favourite) bariatric-friendly recipes ….

 

BEST-EVER BARIATRIC BROWNIES

Ingredients
METRIC/US
185 g/6½ oz fat-free Greek yogurt (I used Fage)
3 tbsp skimmed milk
45 g/½ cup unsweetened cocoa powder
40 g/½ cup porridge oats (I used Quaker)
6 tbsp Truvia granular sweetener (or other of choice)
3 tbsp unsweetened apple sauce or purée
1 egg, beaten
1 tsp baking powder
pinch/dash of salt

a few sugar-free chocolate drops to top (optional)
 
METHOD
1.  Preheat the oven to 200 C/400 F/gas mark 6. Spritz a 20-cm/8-inch square shallow cake pan with low-fat cooking spray or a 6-hole muffin pan with the same. Base-line the square pan if liked, for easy release, with baking parchment. The former will provide a cake that can be cut into 9 squares (or smaller bites if preferred like the ones in the jar above); the latter 6 deeper muffin rounds (with a slightly more squidgy centre).
2.  Mix the yogurt with the milk, cocoa, oats, Truvia, apple sauce, egg, baking powder and salt, beating well to combine.
3.  Spoon into the square pan or divide between the muffin holes and level the surface. Sprinkle with a few sugar-free chocolate drops if liked. Bake the square pan for 15 minutes and the muffins for 18-20 minutes until well-risen but still slightly sticky in the middle. Remove from the oven and allow to cool in the pan.
4.  Slice the square cake into 9 pieces or more to serve or unmould the round brownies to serve whole.
 
MAKES 9 SQUARES OR 6 MUFFIN ROUNDS
WLS PORTION: ½-1
V suitable for Vegetarians

CALORIES PER SQUARE/ROUND: 54/81
PROTEIN: 4.7g/7.1g
CARBOHYDRATE: 8.2g/12.2g
FAT: 1.8g/2.7g