Pumpkin Cranberry Chocolate Brownies
My Pumpkin Cranberry Chocolate Brownies are a healthy and nutritious option when you’re wanting a sweet treat. They’re dense and moist with a rich chocolate flavour and the tang of fresh cranberries. I made these for my brother’s birthday and he confirmed that, “they are the shit!” His words, not mine.
These bad boys are also gluten and grain free. I used almond and coconut flour and loved the resulting texture. For the chocolate chips I recommend Camino or Enjoy Life brands, as they’re both gluten and dairy free.
For the maple syrup I used Canada No. 2, which is highest in nutrients like zinc and manganese. When you consume food your body needs nutrients to digest and assimilate these foods. When you eat foods like processed sugar or high fructose corn syrup that don’t contain any nutrients, your body becomes depleted over time. That’s one of the reasons when I do make sweet treats I choose to use sweeteners that contain nutrients like Canada No. 2 maple syrup and raw honey.
The same goes for all-purpose flour. It’s been processed so it no longer contains any nutritional value. Coconut flour and almond flour are both lower in carbohydrates and higher in fiber so this helps with balancing blood sugar. Might as well try to get as much nutrients in as you can and use whole food ingredients!
These brownies are pumpkin inspired, my favourite flavour! They’re great anytime of year though, not just in the fall. For a different flavour profile you could replace the cranberries with tart raspberries and I think they’d turn out pretty awesome.
Cranberries are a rich source of the antioxidants, anthocyanins, which give cranberries their bright red colour. They are anti-inflammatory, anti-cancer and well known for their prevention of urinary tract infections.
Cranberries actually block the adhesion of bacteria to the urinary tract lining and because of this discovery further research has discovered it has the same affect to the digestive tract, therefore helping prevent H pylori. H pylori is a bacteria that can inhibit stomach acid secretion, which can lead to further bacterial and fungal overgrowth, nutrient deficiencies and all sorts of digestive issues. I’ve been learning all about it with the Functional Diagnostic Course that I’m doing.
- 1 c almond flour
- 1/4 c coconut flour
- 1/2 c cacao powder
- 1/4 tsp baking soda
- 1/4 tsp himalayan rock salt
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 c maple syrup (Canada No. 2)
- 1/2 coconut oil
- 2 tsp vanilla extract
- 3 medium eggs
- 2/3 c pumpkin
- 3/4 c fresh cranberries
- 1/2 c dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit and line an 8×8 or 9×9 pan with parchment paper. I push mine into the pan then remove it and cut slits where each corner is. This makes it easier to stay in the pan.
- Mix the almond flour, coconut flour, cacao powder, baking soda, salt and spices in a medium sized bowl.
- In a separate bowl lightly beat the eggs. Add the maple syrup, melted coconut oil, pumpkin and vanilla extract stirring to combine.
- Add the wet mixture to the dry mixture stirring until smooth.
- Stir in the cranberries and chocolate chips then pour into the prepared pan.
- Bake in the oven for approx. 40 minutes. Let cool, then cut into squares. Store in the fridge.