Looking for a last minute paleo holiday recipe that can be whipped together in under an hour….

YOU’RE WELCOME!

These festive holiday brownies offer those classic flavours without the classic inflammation!

Let’s get straight to the recipe, shall we?

Paleo Gingerbread Brownies

(PALEO, GF, DF)

TIME: 35 minutes

SERVES: 9 servings

INGREDIENTS

1/2 cup pitted dates

3 eggs

2 2/3 tbsp fancy molasses

1/2 cup coconut oil

2 tsps vanilla extract

1 cup unsweetened almond milk

1/2 cup coconut flour

1/4 cup cacao powder

2 tsps ground ginger

1/4 tsp ground cloves

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

DIRECTIONS

1) Preheat the oven to 350 degress F (177 C)

2) Place dates in a food processor and pulse until pureed, or chop the dates finely.

3) In a large bowl, blend the dates, eggs, molasses, melted coconut oil, vanilla extract and almond milk until thoroughly combined.

4) Combine the remaining dry ingredients in a separate bowl.

5) Slowly add the dry ingredients to the wet ingredients and combine thoroughly, scraping down the sides until you have a smooth batter.

6) Line a baking pan with parchment paper (ideally around 9x9), pour in the batter and spread evenly. Bake for 30 minutes or until a toothpick comes out clean.

7) Sprinkle with a little cinnamon and let cool for at least 10 minutes. Slice, sever & enjoy!)

NOTES

Storage: Refridgerate in an air-tight container up to 4 days. To freeze, wrap brownies tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty BPA-free freezer bag.

Make it a Cake: Cut out parchment paper to line a 9” cake pan. Cook per instructions above and let cool. Top with whipped coconut cream.