These delicious vegan, gluten-free and free from refined sugar treats are like eating Christmas in a Brownie, what could be better than that?! Packed full of delcious festive superfood goodness. The tangy cranberry is balanced out by the smooth rich walnut butter while the cacao gives these the chocolatey taste we all know and love. Great for sharing with loved ones this season!
Equipment
- Food Processor
- Oven
- 8x8 Inch Brownie Tin
- Bowls
- Saucepan
- Spatula
- Cutlery
- Greaseproof Paper
Ingredients
For the brownie
- 6 Tbsp Cold Water
- 250ml Rice Milk
- 75g Gluten-Free Oat Flour
For the topping
- Sprinkle of Walnuts
Method
- First, preheat the oven to 165oc and line a 8×8 inch brownie tin with greaseproof paper.
- Next, mix the chia seeds and water together in a bowl and leave for 10 minutes until the chia seeds have absorbed all the water.
- In your food processor combine the chia seed gel, rice milk, walnut butter, melted coconut oil and maple syrup until smooth.
- Then, in a large bowl mix together the cacao powder, oat flour, ground almonds and cranberry powder.
- Pour the wet ingredients in with the dry ingredients and stir with your spatula until it is completely combined (you can mix everything your blender/food processor if you prefer).
- Pour the brownie batter into the lined tin and bake for 15 minutes.
- Leave the brownies to cool in the tin for 10 minutes before cutting them into squares and placing them on a cooling rack until completely cooled.
- To make the chocolate topping, melt the cacao butter in a bowl over a saucepan of gently simmering water.
- Remove the bowl from the heat and whisk in the cacao powder, maple syrup and cranberry powder.
- Leave the chocolate to cool for 5 to 10 minutes to cool slightly and starts to thicken and finely chop the walnuts and dried cranberries while you wait.
- When the brownies have cooled, drizzle the chocolate topping over them and then sprinkle over the chopped cranberries and walnuts.
- Share and enjoy!
Print
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