This looks like just what I need to carry around with me when I can’t stop for lunch. Or as a grab and go breakfast. I wonder how many calories a bar would contain.The bars I buy in the health food store are about 200 calories per bar. I can’t wait to try this.

This looks like a lovely recipe and I’d like to try it. However, I’m not eating bread at the moment. Would the recipe suffer if I left it out? Could I use a whole grain, like cooked brown rice instead to give it the buld the bread does?
Also, I’d like to use chicken broth instead of water. Any comment about that?
Thank you.

These look wonderful. Can’t wait to try them as I’m always looking for new breakfast foods. If anyone makes them with oil I’d love to know how that worked out. I’ll follow the recipe exactly for the moment.

What I ate:
Oatmeal with soy milk
Cup of Raspberry tea
Handful of walnuts
Minestrone soup with whole grain crackers
Slow cooker brisket of beef with carrots and potatoes
Green Salad with olive oil and lemon dressing
Apple sauce
Peanut Butter on whole grain crackers

I just love this soup recipe and want to make some. My question is about the cream - can I use anything that would have less fat and would still taste good in the soup? I was thinking of yogurt but I don’t know if it would fit the bill.maybe fat free sour cream?
Thanks.

Fifteen years ago I moved to Florida and most of Florida is electric. I have been miserable ever since. I don’t know much about induction stoves but I’ll take a good gas range any day of the the week and twice on Sundays.

Hello. Love this idea. I wonder if I can use a sugar substitute. I’m not eating sugar at this time. What would you suggest?

Thank you.

My favorite cookbook is ‘Baking From My Home To Yours’, by Dorie Greenspan. This is my baking bible and I go to this book for not only recipes, which are spectactular but also for How To information. I’m a baker mostly and find everything I need in this book.
THanks,
Estelle

Caroline,
Thanks for responding to me. No, this was not the usual crackly crust that brownies form. This flaked off like thin pieces of paper as I cut them. They were then looking like naked brownies.
I used a hand beater to make them.could that have had an effect? I’d love to figure this out. I love these brownies and will make them again and again but I’d like them to look like they should.
THanks in advance for your answer.
Estelle

Caroline,
I made these brownies tonight and I have to say that they are probably the best tasting brownes i have ever had.
I do have one question. When I took them out of the oven to cool, there was an irridesant film on the top that became crumbly when they were cool and I cut them into pieces. I think I must have done something wrong. Can you tell me why this happened so I don’t repeat it. The film flaked off each brownie when cutting. Didn’t affect the taste but they didn’t look as good.
THanks
Estelle