Merry almost-Christmas! I'm typing away to you this afternoon from my beautifully sunny kitchen table, soaking up the late afternoon rays. How crazy-early was the heat wave this year? Not that I'm complaining - I've recently come back from my first road trip of summer up to the beautiful surf beaches in Mangawhai, and boy oh boy was the water warm and the sunshine hot!
If you're in the sunny Southern hemisphere, enjoy your brownie with some fresh berries and a scoop of dairy-free ice cream (I'm loving the new coconut nectar sweetened ice cream from CoYo at the moment) and if you're freezing away in the north, warm your brownie up and then enjoy it with a scoop of the aforementioned ice cream. Bonus points for hot fudge sauce. Done and done.
I made these brownies many times during the recipe development process, many of which were so disastrous I can only laugh. The key takeaways? Don't put your precious almond butter in brownies you aren't sure will work, arrowroot is NOT your friend, and almond meal makes for the most deliciously soft, light brownies you have ever tasted. I wasn't sure whether to call these gingerbread brownies or chocolate gingerbread, but who needs labels, anyway?
PANTRY STAPLES BY LITTLE BIRD
This recipe is brought to you in collaboration with Little Bird Organics and their new Pantry Staples range. They are now stocking the highest quality organic activated nuts and seeds along with the usual suspects including cacao powder and coconut sugar. I've seen the new range in Huckleberry stores and of course in-store at Little Bird's cafe, The Unbakery.
These gingerbread brownies are...
- Guaranteed to make your house smell of gingerbread-y goodness
- Soft like gingerbread, rich like a brownie
- So easy to make that the kids can join in...
- and the perfect healthy contribution to any Christmas party!
Make time: 10 minutes
Bake time: 40 minutes
Makes: 12 brownies
- 2 tbsp ground flaxseed + 6 tbsp water (to form a "flax egg")
- 1/2 cup coconut oil
- 2 tbsp coconut nectar
- 3/4 cup oat flour
- 1/4 cup almond meal
- 1/2 cup cacao powder
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp vanilla powder
- 1 tsp cinnamon
- 1/2 tbsp ground ginger
- Big pinch fine Himalayan salt
- Optional: 1/4 tsp guar gum (helps to bind gluten-free baked goods)
- Optional: coconut flour, to dust
THE HOW TO
- Preheat your oven to 170°C and prepare the flax egg by combining the ground flaxseed and water in a small bowl. Set aside.
Melt the coconut oil in a pot over low heat. Meanwhile, combine all dry ingredients in a mixing bowl.
Add the prepared flax egg, melted coconut oil and coconut nectar into the dry ingredients, folding through until just combined.
Pour the batter into a brownie tin lined with baking paper. Bake for around 40 minutes or until the brownie springs back when lightly touched and a skewer inserted into the centre comes out clean.
Allow the brownie to sit in the tin for at least 30 minutes (this is crucial – you may have a crumbly mess on your hands otherwise!) before gently turning out onto a wire rack to cool completely.
Once the brownie has completely cooled down, cut into 12 slices and devour.
- This brownie does need to be handled a little bit *ahem* gingerly, but I imagine if you add in the guar gum it will be much sturdier. Unfortunately gluten free baked goods (especially those containing almond flour) don't bind quite as well as their glutinous counterparts, but I promise they are just as delicious.
- Whatever you do, ALLOW THE BROWNIE TO COOL BEFORE HANDLING!