63 g Brown Sugar
2 tbsp Golden Syrup / Honey / Agave Syrup
125 g Self Raising Flour
50g Rolled oats
50g Wholemeal Flour
25g Oat Bran
Cream the sugar and fat then mix in the syrup / honey with ann electric mixer.
Then mix in the dry ingredients – add choc chips or nuts if you like too.
Roll into balls flatten with the back of a fork on a greased tray.
Bake at 190 deg for 15 mins.
“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”
150g Dark Chocolate
2 Eggs Beaten
100g Ground Almonds or Flour
Preheat the oven to 160°C (325°F)
Grease and line a 20cm cake tin.
Place chocolate, butter and sugar in a heat-resistant bowl sitting above a saucepan of simmering water and melt, stirring until smooth.
Stir in the beaten eggs and fold in the flour or almonds.
Pour the mixture into the cake tin and bake for 40 to 50 minutes until the centre is just set. Allow to cool in the tin.
Recipe courtesy of Susan Jane Murray an Irish Food Nutritional Cook and Journalist. Take a look at her blog it is full of wonderful recipes.