88 SUPERFOODTOM’S DAILY PLAN
Tom Daley shares some
of the delicious recipes
from his new book that
keep him fi t and healthy
as a top Olympic athlete
TOM’S
DAILY
PLAN
Not-so-naughty
Chocolate Brownies
INGREDIENTS
- 50g (1¾oz) each of dried prunes and dates
- 1 tsp vanilla extract
- 40g (1½oz) cocoa
- 35g (1¼oz) rolled oats, whizzed in a blender
until fi n e - 30g (1oz) ground almonds
- 2 medium eggs
- 1 tsp baking powder
- 75g (2¾oz) unrefi ned light soft brown sugar
- 100g (3½oz) Greek yoghurt
- 20g (1oz) dark chocolate chips (70% cocoa
solids) - 50g (1¾oz) blueberries
MAKES: 25 SQUARES
- Soak the prunes and dates in 100ml (scant ½
cup) of just-boiled water for half an hour. Preheat
the oven to 200°C, (180°C fan), 400°F, Gas
Mark 6. Line a 20cm (8in) square baking tin with
baking paper. - Whizz the prunes, dates and soaking liquor in
a food processor to make a purée. Transfer this
to a bowl and add the vanilla extract. - Add the cocoa, oats, ground almonds, eggs,
baking powder, sugar and Greek yoghurt.
Whisk everything together with a balloon
whisk to make a smooth batter, then scrape the
mixture into the prepared baking tin, levelling it
out to the corners with a spatula. - Sprinkle over the dark chocolate chips and
blueberries and bake in the oven for 18 minutes.
Leave the brownie in the tin to cool for 10
minutes, then transfer it to a board to cool until
warm. Slice into 25 squares and serve.
PER SERVING 56kcals, 2g protein, 2g fat
(0.8g saturates), 7g carbs, 0.7g fi bre, 6g sugar,
0.1g sodiumSF9_P88-90 Tom Daley SHSD.indd 88 06/02/2017 10:45