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Yuletide Buckwheat, Cranberry and Chestnut Brownies

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There is something truly rich and indulgent about chocolate, cranberries and chestnuts and these brownies won't disappoint as a festive treat. They are wheat and gluten-free and use coconut oil instead of butter. 

Cranberries are synonymous with the traditional sauce served at the Christmas table and can be used in both sweet and savoury dishes. They are a winter berry and a deep red, tart fruit full of nutritional value. Dried cranberries are a convenient way to incorporate fruit into your diet and adding them to baking, salads, cereals or as a snack is a great opportunity to incorporate a serving into your diet - a serving of cranberries also contains 3g of dietary fibre, helping to keep your digestive system functioning properly.

Ingredients:

  • 175g coconut oil
  • 200g dark chocolate, 80% cocoa
  • 10g coconut palm sugar
  • 2 x 200g chestnut puree
  • 2 large organic eggs
  • 100g buckwheat flour (gluten free)
  • a pinch of pink himalayan salt

Method:

  1. Melt the coconut oil and chocolate in a bowl, over water until melted
  2. Beat in the chesnut puree, followed by the eggs, one at a time
  3. Finally stir in the flour and salt until incorporated for a good couple of minutes
  4. Pour the mixture into a lined tin (roughly 9") and bake at 180c for 20 minutes
  5. The coconut oil may bubble around the edges but this will not effect the bake - check with a skewer; it should be clean and then your brownies are good to go.

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