I’m sure you’ll agree that every mum deserves a huge thank-you! And there is a wonderful collection of beautiful, organic and luxurious gifts at GoodnessDirect for you to show your gratitude on Mother’s Day.
There’s even a select-your-own hamper service for you to bring your personal touch to that extra special Mother’s Day treat!
BUT, we have to agree that little can rival a gift that’s handmade by your own children! That’s why Christine Bailey (nutritionist, author and friend of GoodnessDirect) is sharing this easy peasy recipe for Mothering Sunday….
~ Chocolate And Cranberry Brownies ~
Nothing says “You’re the best, Mum” like home baking. This is a perfect recipe for Dad and the kids to make and has the added bonus of being healthy too.
Yes you can make a healthy brownie!!
These are positively brimming with nutrients making them great for the kids too. Moist and chocolately they include prunes to replace the butter typically used in most calorie laden shop bought versions and contain far less sugar than conventional recipes.
For a gluten free version simply replace the flour with a gluten free flour mix.
This delicious recipe is taken from Christine Bailey’s Top 100 recipes for Brainy Kids (Duncan Baird 2009). Visit www.advancenutrition.co.uk for more details of her books and information on Christine’s range of healthy cookery courses in 2011.
Store in the fridge for up to 3-4 days. Freeze for up to 3 months. Defrost in the fridge overnight.
100g (3½oz) ½ cup ready to eat prunes
50g (2oz) ¼ cup xylitol
125g (4 ½ oz) plain chocolate (75% cocoa solids)
100g (3½oz) heaped ¾ cup dried cranberries
25g (1oz) ¼ cup pecan nuts, chopped
1tsp vanilla extract
50g (2oz) scant ½ cup wholemeal self raising flour
1tsp baking powder
2tbsp ground flaxseed
3 eggs, free range, separated
1. Preheat the oven to 180ºC/350ºF/Gas 4. Grease and base line a 15cm (6inch) square shallow cake tin with baking parchment.
2. Place the prunes and xylitol with 3tbsp water in a liquidiser and puree to form
3. Melt the chocolate over a pan of simmering water. Remove from the heat and allow to cool slightly. Stir in the prune mixture, cranberries, pecan nuts, vanilla, flour, baking powder, flaxseed and egg yolks.
4. Whisk the egg whites until they form soft peaks. Fold carefully into the chocolate mixture.
5. Spoon the mixture into the tin and bake for 20-25 minutes until firm to touch. Leave in the tin to cool. Cut into squares to serve.