Gingerbread Brownies are the perfect Christmas treat. They are rich, dense, and fudgy like a brownie but with the flavour of gingerbread.

They are a great addition to your Christmas menu. Serve in small squares to add to your Christmas treat platter or larger squares to serve as a dessert with dairy-free cream or ice cream.

Ingredients

• 1/3 cup ghee, or unsalted grass-fed butter 
• 1/3 cup coconut sugar (organic) 
• 5 (1/2 cup) soft pitted Medjool date(s) 
• 3 Lge egg(s) 
• 1/3 cup cashew butter/spread 
• 2 Tbspn molasses (organic unsulphured) 
• 1 tsp vanilla extract (organic) 
• 2 1/2 cups almond meal/flour, (from blanched almonds) 
• 4 tsp ground ginger 
• 2 tsp cinnamon 
• 1 tsp baking powder (gluten free) 
• 1/4 tsp fine sea salt 

Directions

Preheat oven to 170c (fan-forced). Line the base and sides of a 27 x 17cm slice/slab tin with baking paper.

Add the ghee, coconut sugar, dates, eggs, cashew butter, molasses and vanilla to a food processor. Process until you have a smooth consistency, approximately 12 – 15 seconds.

Add the almond meal, ginger, cinnamon, baking powder and salt. Process for 15 seconds or until all the dry ingredients is incorporated well.

Spread the mixture evenly into the prepared tin. Smooth the surface (I place a piece of baking paper over the top and smooth with my hands).

Bake for 25 minutes or until just coming away from the sides of the tin and firm on top. Don’t overcook, you want a fudge like texture in the middle.

Allow to cool completely, then place in the fridge to chill before slicing with a large knife (cooling will help prevent the fudgey middle sticking to the knife when cutting). Lift out by the paper and place on a large chopping board. Cut into 6×4 rows for small squares or cut larger to use as a dessert.

Store in an airtight container at room temperature for up to 4 days and in the fridge for up to 12 days. Freezes well for up to 3 months.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied

These Chocolate Brownie Muffins are among my favourite recipes; they are so yummy.

The combination of raw cacao, dark choc chips, and thick dairy-free yoghurt helps make for a rich, fudgy brownie-textured muffin. They make the perfect protein-rich snack or dessert. You can add more or fewer chocolate chips to suit your taste buds (the more, the fudgier).

• 1 3/4 cups almond meal/flour, (from blanched almonds) 
• 1/4 cup arrowroot flour, or tapioca 
• 1/4 cup cacao raw powder 
• 1 1/2 tsp baking powder (gluten free) 
• 1/4 tsp fine sea salt 
• 3 egg(s) 
• 150g (sml tub) vanilla coconut yoghurt, (use a thick brand) or Greek yoghurt. 
• 1/3 cup maple syrup (100%) 
• 60gm (1/4 cup) ghee, or grass-fed butter (melted) 
• 2 tsp vanilla extract (organic) 
• 1/2 to 3/4 cup mini dark chocolate, chips (add more or less to your liking) 

Directions

• Preheat oven to 170c (fan-forced). Place a 12 cup silicone muffin tray on an oven tray (for ease when placing in oven), or 2 x 24 mini silicone muffin trays for mini muffins.
• Add the almond meal, arrowroot, cacao powder, baking powder, and salt to a food processor. Process for 15 seconds to create a finer texture.
• Add the eggs, yoghurt, maple syrup, ghee and vanilla to the dry ingredients and process everything together for approximately 10 seconds, creating a smooth batter.
• Scrape down the sides of the bowl and remove the blade.
• Add the chocolate chips and mix them through well using a spatula.
• If you are making large muffins, fill the muffin cups 3/4 full. For mini muffins, use 2 rounded teaspoonfuls for each.
• Bake the large muffins for 25 – 30 minutes and the mini muffins for 18 minutes. They are ready when the tops are firm, but don’t overcook as you want a moist brownie texture inside.

Allow the muffins to cool in the tray before popping them out.

They can also be served warm with dairy-free cream as a dessert (or cream of choice).

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. They also freeze well.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied

This Easy Mixed Berry Pudding may be simple to make, but it doesn’t lack taste or nutrients. It’s the perfect way to enjoy a sweet treat with wholesome ingredients.

I’ve used frozen mixed berries to create an easy, but so delicious, fruit base to my dessert. The healthy topping is made with nutrient-dense almond meal, arrowroot, coconut, sweetened with organic coconut sugar and a hint of cinnamon, mixed together with ghee by hand. Then, sprinkle over the berries and bake. Your family will love this dessert served with my Whipped Cashew Cream or my Dairy-Free Custard recipe.

Ingredients

• 500g bag frozen mixed berries 
• 1/3 cup maple syrup (100%) 
• Juice of 1/2 lemon(s) 
• 1 1/2 Tbsp arrowroot flour, or tapioca 
• TOPPING:  
• 2 cups almond meal/flour, (from blanched almonds) 
• 1/3 cup arrowroot flour, or tapioca 
• 1/2 cup coconut sugar (organic) 
• 1/4 cup coconut – finely-shredded (organic) 
• 2 tsp baking powder (gluten free) 
• 1 tsp cinnamon 
• 1/4 tsp fine sea salt 
• 1/2 cup room temperature ghee, or soft coconut oil 

Directions

• Preheat oven to 180c (fan-forced) and lightly grease a 23 x 23cm (9x9in) oven-proof dish with ghee.
• Add the berries, maple syrup, lemon juice and arrowroot to a medium saucepan. Using a soft spatula, gently mix all the ingredients to incorporate the arrowroot. Heat on low-medium, stirring often but gently to make sure the berries stay intact. Once the berries have thawed and the sauce has slightly thickened, turn off the heat. Spoon the berry mixture into the oven-proof dish and spread out evenly. Set aside.
• Add the almond meal, arrowroot, coconut sugar, finely shredded coconut, baking powder, cinnamon and salt to a medium bowl. Stir well. Then add the ghee and, using your hands, squeeze the ghee through the dry ingredients, incorporating well to create a crumbling texture.
• Sprinkle evenly over the berry mixture, then use a flat hand to press lightly to create a flat surface on top.
• Bake for 30 – 35 minutes or until the berry sauce is bubbling up at the sides and the top is golden.

Allow to sit for 10 – 15 minutes before serving warm with dairy-free whipped cream or custard, vanilla coconut yoghurt or a plant-based ice cream.

Store any leftovers covered in the fridge for up to 2 days. This dessert is also delicious cold.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied and used with permission.