Chocolate brownie is popular with adults and kids alike. But it is usually packed full of fat, sugar and calories. Here is a quick, healthier version adapted from the Healthy Food Guide chocolate brownie. This version uses wholemeal flour which gives an extra nutty flavour and texture that goes well with the walnuts. It has no butter which slashes the saturated fat to almost zero while the walnuts provide a few healthy omega 3 fats. Both the walnuts and wholemeal flour add fibre which hopefully prevents a complete pig-out of this yummy treat! The best thing about this recipe is how quick and easy it is to whip up. Give it a go…

It’s another beautiful day in Sydney and my good friend and I are in relaxed school holiday mode with no particular plans. “Let’s go to the Friday market at The Rocks. The food’s great and the boys can take their scooters,” she suggests. I grab my camera and we walk/scoot the few minutes down the hill to the ferry. Catching a ferry across Sydney Harbour never fails to make me feel like a tourist. We bask on the sun-drenched deck and watch lunch-time joggers and people fishing on the renovated wharves in the shadow of the Sydney Harbour Bridge. Within five minutes we are docking at Circular Quay and walking past the didgeridoo player towards the Rocks.

This is my favourite bread to make. It tastes delicious on its own and even better with a hard Parmesan or soft goats cheese.  This loaf which I made a few days ago was not quite up to standard because I used ordinary white flour from the supermarket. It’s much more authentic if you use top quality flour – usually from a health food shop.

This is my adapted version of a recipe by Patricia Wells from her book ‘At home in Provence‘. She has great recipes. You don’t need to use the exact amounts of the dried fruit and nuts – just whatever you prefer. You make the dough in the evening, then leave it overnight in the fridge.