Gluten Free Santa Hat Brownies
These rich, fudgey and moreish gluten free brownies finished with a strawberry Santa hat are the perfect treat for Christmas. Easy to make and gluten free and dairy free friendly.
Recipe Tips:
- Make the brownies in advance and decorate with the strawberry Santa hat just before serving.
Ingredients:
To make these Gluten Free Santa Hat Brownies you will need:
- Almond meal – a nutrient dense, gluten free flour alternative
- Eggs – offering a source of protein to help balance blood sugar levels
- Cacao or cocoa – use a good quality cacao/ cocoa for best results.
- Pure maple syrup (or natural sweetener of choice such as honey or rice malt syrup)
- Australian Macadamias – these add a moreish and buttery crunch to the brownies
To make the Santa hats:
To make the strawberry Santa hats use a thick vanilla coconut yoghurt or coconut whipped cream, top with a hulled strawberry and finish with a gluten free mini marshmallow on top (hold together with a toothpick).
If using coconut yoghurt make sure you use a thick and creamy variety and ensure the brownie is cooled. Top the brownies just before serving.
Nutrition Tips:
- Using a nutrient dense flour alternative such as almond meal along with eggs, the recipe contains a source of protein and healthy fats that together help to promote balanced blood sugar levels whilst satisfying you without over indulging.
Dietary Notes:
This recipe is naturally:
- Gluten free and grain free
- Dairy free
- Preservative free
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Gluten Free Santa Hat Brownies Recipe:
Gluten Free Santa Hat Brownies
Ingredients
Brownies
- 2 large eggs room temperature
- 1/3 cup maple syrup (or liquid sweetener equivalent)
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup almond meal
- 1/3 cup cacao powder or cocoa powder
- 1/2 tsp gluten free baking powder
- Pinch sea salt
- 1/3 cup Australian macadamias
Strawberry Santa Hats
- vanilla coconut yoghurt (see notes for tips)
- strawberries
- gluten free mini marshmallows
Instructions
Brownies
- Pre-heat oven fan-forced oven to 175°C.
- In a mixing bowl whisk together eggs with maple syrup, coconut oil and vanilla.
- Add almond meal, cacao, baking powder and salt. Mix to combine.
- Fold through macadamias.
- Pour into a small lined baking tray. Bake in oven for 25 mins or until cooked through (middle will be fudgey).
- Allow to cool. Slice to serve. Use a cookie cutter for round shapes.
Strawberry Santa hats
- Just before serving, pipe thick vanilla coconut yoghurt on top of each cooled brownie.
- Top with a hulled strawberry and finish with a gluten free mini marshmallow on top (hold together with a toothpick).
Notes
I use a thick vanilla coconut yoghurt but you can also use whipped coconut cream, gluten free icing sugar or equivalent.
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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons.
How do I make the white icing under the santa hat
Hi Dean, I’ve just updated the recipe with notes on how to make the white “icing’. I’ve used a thick and creamy coconut yoghurt. You can also use whipped coconut cream or a naturally sweetened icing equivalent. Hope this helps.
Almond meal is crazy expensive in my country as are almonds, is there a flour alternative that would still work for these?
Hi Jessica, great question as I know almond meal isn’t as accessible everywhere as it is here in Australia. Would grinding your own almonds to make almond meal be a more affordable option? You simply pulse almonds in a food processor to form a nut meal. Alternatively you could use half almond meal and half another gluten free flour of choice.