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)