Wheat and Dairy-free Skinny Peanut Butter Brownies

Yeah, you heard it.  SKINNY.  Skinny brownies.  And not because we’re cutting them really thin.  Because they’re actually not too bad for us.  Love.


I had these for the first time at a meeting held at a friend’s house and ate three.  And that was BEFORE I knew the skinny part about them.  Now I make them on a regular basis because they’re easy, delicious and are/can be wheat and dairy free.   If you like this recipe, or if you like easy, funky, delicious baking recipes in general, check out Sally’s Baking Addiction, one of my newest favouritest blogs.  She’s got some lower-fat/calories recipes, a few savoury recipes, and a whole bunch of recipes for cool stuff like S’Mores Peanut Butter Cookies or Golden Oreo Cake Batter Blondies (this woman has a knack for taking really delicious things and COMBINING THEM to make even MORE delicious things!).


Wheat-free, Dairy-free Peanut Butter Brownies
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  1. 3/4 cup creamy peanut butter
  2. 3/4 cup low fat soy yogurt (or tofu sour cream works here too)
  3. 1/4 cup soy/almond/rice milk
  4. 1 large egg (or 2 egg whites)
  5. 1/4 tsp salt
  6. 1 tsp baking powder
  7. 1 cup sugar (could use a substitute if you're into that)
  8. 1/2 cup unsweetened cocoa powder
  9. 1/2 cup old-fashioned rolled oats
  1. Preheat your oven to 350F. Grease an 8 x 8" pan with oil/margarine.
  2. Toss all the ingredients except the peanut butter in a food processor and blend until it's smooth and the oats are ground. Pour the batter into the prepared baking dish. Microwave the peanut butter for 30 seconds. Spoon the melted PB onto the batter and swirl with a knife to make some pretty patterns.
  3. Bake about 20 minutes or until the edges of the brownie start to pull away from the pan. The batter will start out a little runnier than you might associate with a brownie batter, and it will still be quite moist in the middle when it's done, so the edges-pulling-away gauge is better than the toothpick-inserted-in-the-centre gauge of done-ness.
  4. Enjoy!
Adapted from Sally's Baking Addiction
Purple House Café https://www.purplehousecafe.com/

Dairy Free Fish Chowder

Dairy Free Fish Chowder

I’ve made this fish chowder a couple of times (including last night!) and I wanted to share it.  When I first made it, we’d bought a little over a pound of delicious looking chowder mix at our local Farmer’s Market and I wanted to try to make a dairy free chowder.  I was pretty skeptical as I, like most others, associate a good chowder with the liberal use of heavy cream.  The hubby and I were delighted to find that this was one of the best chowders we’d ever had!


Here’s what you need:

1 1/2 lb. of fish chowder mix

2-3 potatoes, peeled, diced

1 onion, diced finely

2 cloves garlic, chopped finely

1-2 cups dry white wine

Olive oil for sauteeing

Salt, pepper and thyme to taste

Here’s what you do:

Heat some olive oil in a large pot or deep saucepan over medium heat, and add the onions and garlic.


Cook until soft and translucent, and then add the potatoes.  Turn the heat down and cook the potatoes slowly, ensure that they don’t crisp on the edges.


About halfway through the cooking process, add your white wine (and if you used more than 1-2 cups, no one’s counting!).  Allow the potatoes to finish cooking in the wine.

Using a food processor, blend three quarters of the potato/onion/garlic/wine mixture.  Once blended, return to the pot on the stove on medium heat.  Depending on how much wine you added and how much cooked off, you might want to add some water here to achieve the consistency of soup you desire (up to you – however thick you like your chowder).  Next, add salt, pepper and a dash of thyme, tasting until you get the right flavour.


Now that you have a flavourful, thick, potato soup, add in your fresh seafood.  Warm until the seafood is juuuust cooked – you want to make sure that it stays tender and not rubbery.

Serve with a couple slices of crusty, buttered bread and a glass of chilled Riesling.



Recipe is a Jessie original!