Gluten Free Santa Hat Brownies
Fudgey, gluten free brownies topped with a strawberry Santa hat for a festive touch.
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
For a decanted dessert serve with dairy free coconut ice cream of choice.
Strawberry Santa hats:
I use a thick vanilla coconut yoghurt but you can also use whipped coconut cream, gluten free icing sugar or equivalent.
I use a thick vanilla coconut yoghurt but you can also use whipped coconut cream, gluten free icing sugar or equivalent.