If you’ve heard of Paula Deen, you know what this awe-inspiring seasonal dessert creation is. Or more importantly, how it tastes. When I made this for my family as a freshman in high school, a new holiday tradition was born. We couldn’t stop eating it, and somehow a day after Thanksgiving there was nary a crumb in the pan of leftovers.
November 2008 archive
This is my submission to the Nourishing Holiday Food Carnival, hosted by Kimi Harris over at the Nourishing Gourmet blog. Check out the other recipes and her fabulous blog!
I’m in a bit of a rush lately with the end of the term approaching quickly (and then Christmas, yay!), so I’ll make this post brief. My dairy-free pumpkin pie didn’t turn out as attractive as I’d hoped, so here’s a considerably easier treat for those of you who don’t like fighting with crumbly crusts and temperamental custards. Cranberry brownies sound a bit unusual, but I promise that you will like this tart twist on the ultimate chocolate indulgence. And if you don’t care for the cranberries, these are darn good regular brownies. They may have just usurped the ooey gooey kind as the best low carb sugar-free brownies. The best part about these almond oat flour brownies is that they are ridiculously easy to prepare!
A few notes about the recipe…
1. The brownies are shaped like muffin tins because I don’t have real pans in my school apartment. Feel free to use an 8 by 8 inch pan. You might have to adjust the baking time a bit, though.
2. The oat flour is not certified gluten-free (I’m not celiac, just intolerant), but you can certainly make your own oat flour with certified gluten-free oats.
3. The type of cocoa you use affects the flavor–use Dutch-processed for that old school Little Debbie Snack cake cocoa flavor. Natural cocoa will give you a more complex chocolate flavor depending on what brand you use.
4. You can use dried UNSWEETENED cranberries (check the Whole Foods in your area if you have one!), fresh, or frozen berries. If using frozen berries, be sure to defrost them and squeeze out all of the excess moisture with paper towels.
5. Toast hazelnuts for 10 minutes or until fragrant (but not brown) in the oven as you are preparing the batter. If you can’t find hazelnuts, walnuts work just as well.
Cranberry Hazelnut Holiday Brownies
One recipe of Simple Cocoa Brownies
1/2 cup frozen cranberries, chopped into halves
1/2 cup chopped hazelnuts or walnuts, toasted
If you are using frozen cranberries, thaw chopped halves in 10 second intervals in the microwave until heated through and no longer icy. Squeeze as much moisture out as you can with paper towels. Mix into batter.
Simple Cocoa Brownies
Yields 10-12 brownies
1/2 cup organic unsalted butter (1 stick)
1/2 cup unsweetened cocoa
1/2 cup erythritol or 1/4 cup plus 2 tablespoons xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
2 large organic eggs
1/4 cup organic heavy cream
1 tsp pure vanilla extract
1/8 teaspoon sea salt
1/4 cup almond flour
1/4 cup oat flour (or gluten-free flour blend)
1/4-1/2 cup chopped nuts
Preheat oven to 350 degrees Fahrenheit. Melt butter and cocoa together and stir until smooth. Whisk in eggs and erythritol. Pour cream in, whisking for a minute or two to dissolve all of the erythritol. Add in remaining ingredients, reserving nuts to stir in last. Pour batter into silicone muffins cups or an 8 by 8 inch pan lined with parchment or greased aluminum foil. Bake for 20 minutes, or until a toothpick comes out clean. Let cool COMPLETELY before cutting and serving. These brownies are at their BEST after letting them sit overnight. They’re yummy and fudgy straight from the refrigerator.
~3g net carbs per brownie (made with erythritol)
Thanksgiving and holiday baking are on the horizon. My upcoming recipes will be incorporating my absolute favorite seasonal ingredient: pumpkin! Yes, it’s everywhere right now on the food blogs, but for good reason. Pumpkin embodies the taste of fall, with its smoky warmth, mirroring the auburn spectrum painting the leaves. It lends vibrant color and an air of comfort food to every dish it touches. Not to mention the health benefits! It’s low in carbs and packed with beta carotene. You may associate it with just desserts, but it pairs beautifully with caramelized onions and black pepper, making a mean dish of breakfast faux-tatoes (more on those later!).
Due to limited access to a real grocery store and fancy ingredients this semester, I am paring down my cooking arsenal and sticking to what I can find on campus. A bit of honey can do wonderful things for low carb gluten-free cookies. It acts as a binder, and complements stevia’s sweetness–a little bit of honey goes a long way. Yes, it is real sugar, but it is not heat processed, and low enough in carbs distributed throughout the whole recipe. As long as I count the carbs (6 grams per teaspoon), I am fine with honey and experience no cravings or portion control issues. Your tolerance may vary, of course!
One question I have received multiple times is why I don’t use agave nectar. I am certainly no expert, but it doesn’t seem like any food that has been boiled down for hours to concentrate its sugar can be considered healthful. There is no such thing as “raw” agave nectar, since you can’t use the sap straight from the plant. A second strike against it is that it contains a disproportionately high concentration of fructose, which causes a whole host of problems for the human body as documented in Good Calories, Bad Calories. Taubes sums up the research on fructose in an eye-opening chapter that will scare you silly of this “low glycemic” sweetener. Let’s have a look at the break down of components in natural sweeteners:
I’ll be sticking to raw honey when I need a little of the properties that real sugar affords. Count the carbs for your daily total and be on your merry way. A bit of real sugar is not inherently evil for healthy individuals, when used responsibly.
Enough chatter… let’s talk cookies! These are not your momma’s pumpkin cookies. They are dense and moist, but NOT cakey! These are just sweet enough with a bit of rich chocolate in every bite, which nicely complements the spicy undertones. And the best part? They’re miraculously gluten-free (of course), dairy-free and egg-free. That means almost vegan, but I’ve heard that vegans care about bee welfare, too. Bless them!
What did I do for the chocolate chips? I’ll admit to being lazy and just breaking up a 70% Lindt bar, but if you are watching your carbs more closely you can use my homemade erythritol-sweetened chips. You could just use a chopped up 85% cocao Lindt bar if you can handle that intense chocolate flavor.
Pumpkin Chip Cookies (Dairy-Free, Egg-Free)
Yields sixteen cookies
2 tablespoons non-hydrogenated shortening (I use Spectrum organic)
2 tablespoons raw honey
1/2 cup canned pumpkin
1/2 teaspoon pure vanilla
1 cup almond flour
1/4 cup unsweetened coconut, pulsed into a meal
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon aluminum-free baking powder
2 teaspoons cinnamon
1/8 teaspoon of nutmeg
3 squares Lindt 70% chocolate, broken into chunks
1/2 cup chopped toasted pecans or walnuts (optional)
1/8 teaspoon sea salt
Preheat oven to 275 degrees.
Pulse coconut until it forms a coarse flour (using flat blade in Magic Bullet). Level off 1/4 cup. Pulse chopped almonds into a meal if you don’t have pre-ground almond flour. Break chocolate into chunks with your fingers. Melt shortening. Whisk in honey, pumpkin puree, and vanilla until smooth. Stir in dry ingredients, excluding chocolate, until dough forms a smooth paste. Mix in chocolate chunks. Dollop with a tablespoon onto greased aluminum foil or parchment paper, spreading and patting into flat cookie shapes (these don’t spread). Bake for 15 minutes, then move cookie sheet to top oven rack and bake for 5 more minutes. Let cool completely on cookie sheet. Store in plastic baggies lined with paper towels.
~3.5g net carbs per cookie
What are you cooking up for the holidays? Leave a comment and share!