Cranberry Cinnamon brownies
I often take my brownies into my studio pilates class I attend.
They always go down well and I’m told I don’t do this often enough.
When asked for the recipe I point my friends to my recipe here
But one particular friend, Charlie moans that she is not going to make almond milk in order to make the brownies. Really!!
The past few weeks I’ve been baking presents for my daughter’s pre-school teachers and realised that I hadn’t got any almond pulp ready made in the freezer, or enough goji berries to make my regular recipe.
Needs must and what came out was this
Cranberry cinnamon brownies
Organic ingredients please!
Pre-heat oven to 160 degrees
Ovenproof dish approx 21 cm x 29cm x 5cm(I use a Le Creuset baking dish)
50g of organic 80% cocoa dark chocolate broken into pieces.
2 tbs coconut oil
1 tbs blackstrap molasses
1/3 cup cranberries soaked a mug green tea for 20 mins
5 Medjool Dates de-stoned and finely chopped (soak with the cranberries)
1 1/4 cups whole almonds – ground in food processor
1/3 cup raw cacao nibs – finely ground (I use a coffee grinder, or buy them pre-ground)
1 tsp baking powder
1/4 cup chopped walnuts or pecans
1 1/2 tsp cinnamon
1 free range egg, lightly beaten
Set a pan with a couple of inches of boiling water with a heatproof glass bowl over (Bain-Marie)
Add the chocolate, molasses and coconut oil into the bowl- allow to melt.
Take the bowl off the heat, add the cranberries and dates, mix well.
Now stir in the ground almonds, Cacao powder, baking powder, walnuts and cinnamon.
Finally stir in the lightly beaten egg.
Spoon into a ovenproof dish (approx 21x29cmx5cm such as Le Creuset) lined with baking paper
Cook for 30-35 minutes at 160 degrees.
Optional – sprinkle some more Cranberries on the still warm mixture and slightly press down into brownies
Take out of the oven let it cool completely before you cut into squares – Eat, enjoy!