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/

Crockpot Chicken Burritos

On Monday nights, I pick up the babe from daycare while the hubby is at volleyball practice.  I scramble to put something on the table (sometimes literally:  scrambled eggs) for when he gets home because then it’s a dance of bath time, nursing, stories, and bedtime before I pack up my yoga mat and head to a hot yoga class.  We do it all again on Thursdays too.  So, the Crockpot rules in our house.  It’s especially all-powerful when the food it makes can be eaten for lunches and quick dinners for a few days.  These crockpot chicken burritos are just the thing.


Here’s what you need:

 4 chicken breasts, cut into medium-sized chunks

1 can diced tomatoes

2 tbsp honey

1 tbsp cumin

2 tbsp chili powder

Dash cayenne pepper

Salt and pepper to taste

Here’s what you do:

Add the chicken and the tomatoes to the Crockpot and cook on high for about two hours, or until the chicken is cooked through.  Use two forks to shred the chicken and add the rest of the ingredients.  Stir and cover with the Crockpot lidagain.  Cook another half an hour.


Once shredded, the chicken should soak up a lot of the liquid from the tomatoes, but if the mixture is still wet, you can spoon off some of the liquid.  Serve in tortillas topped with your favourite taco toppings.

Recipe adapted from some Crockpot cookbook that I’ve now misplaced. 

Peanut Butter Fudge…too easy to resist making. Right now.

Peanut Butter Fudge…too easy to resist making.  Right now.

This recipe is so quick and easy that I demand you run to your kitchen right now and make it!  Unless you’re on some sort of diet.  In which case I’m sorry:  you’re bound to spend the rest of the day thinking about how this buttery fudge might melt in your mouth and how maybe you could just eat one square and give the rest away and how peanut butter is an excellent source of protein anyway, right?


Here’s what you need:

1 cup butter

1 cup peanut butter

1 tsp. vanilla

2 cups icing sugar

Here’s what you do:

  • Prepare an 8×8 pan by lining it with parchment paper and then lightly buttering the paper.
  • Microwave butter and peanut butter in a bowl covered with plastic wrap for 2 minutes.


Um, did you want to look at that peanut butter more closely.  I did.  There.  Enjoy.

Um, did you want to look at that peanut butter more closely? I did. There. Enjoy.

There is no oven involved.  Just the magnificent power of microwave radiation nuking your food.

There is no oven involved. Just the magnificent power of microwave radiation nuking your food.

  • Remove the plastic wrap, stir and microwave for another two minutes.
  • Stir in the vanilla and icing sugar and place the mixture in the pan, smoothing out the surface with a spatula
  • Layer a piece of parchment paper over the top of the fudge and refrigerate for two hours.
  • Slice and eat.  Dare you to eat just one piece!