My old friend Mairlyn (the friendship is old, not the people in it) was in town a few weeks ago, and we got together to record a podcast (her episode will be up soon!), which was a blast because Mairlyn is hilarious and fun and we could have recorded 6 hours of conversation with no trouble at all. Unfortunately my face hurt from laughing and she had to get to the airport, and so I sent her off with a batch of her own high-fibre Chocolate Fudgy Brownie Bites. It’s the first recipe I made out of her latest book, Peace, Love and Fibre, and one I’ve made two or three times since – despite the very healthy-sounding ingredient list, these are chewy and chocolatey and divine, and I started making them for W’s lunchbox. Though we’re at the end of lunchbox season, camping/hiking/road trip season is right here, and regardless of the time of year, we all need more cookies in our lives.
Mairlyn makes hers with oat flour, but I used barley flour because we’re in Alberta and it’s easier to find here (beside the regular all-purpose flour in most grocery stores), and I always have a bag in my baking drawer. Barley is even higher in fibre than oats, and has a nutty flavour and fine texture I love – I don’t always use it exclusively, but most often shake some into cookies, pancakes, waffles and things.
This recipe exemplifies what I love about Mairlyn – her enthusiasm about fibre and its positive impact on our overall health is matched only by her positive outlook on life in general – and her ability to incorporate fibre into delicious things like chocolate cookies, which most of us consider essential for a happy life.