In the lead up to Christmas, we’ve teamed up with Pebbles Pantry to bring you two deliciously festive paleo treats.
Pebbles Pantry is a family business that creates deliciously healthy Paleo-friendly treats. They live and breath Paleo and are true believers of the saying, ‘you are what you eat’. We asked them to share their favourite festive recipes.
Real Food Chocolate and Cranberry Brownies
- 1 Pebbles Pantry Chocolate Brownie Mix – 6 Nutritional & Natural Ingredients: Organic dates, Organic almond flour, Organic 100% cacao drops, Vanilla powder, Baking powder, Himalayan pink salt
- 4 eggs OR 200 grams of Sweet Potato Puree & 80ml melted coconut oil or butter
- Large handful of dried cranberries
- Preheat oven to 170c-175c/Gas Mark 3
- Melt coconut oil/butter
- Shake & empty the mix into a food processor
- Process & pulse until the mix is completely combined into a crumbly consistency
- Add 4 eggs or sweet potato puree and 80ml melted coconut oil or butter into the mix
- Process and pulse until the mix is completely combined into a smooth consistency (scrape the mixture with a spatula from the sides, in between mixing, if necessary). Add the cranberries and stir
- Grease and line an 8×8 inch square baking tray
- Pour mixture into the tray and spread evenly
- Bake in the preheated oven for 20-25 mins – the top should be a little cracked.
- Remove from oven and leave to cool completely, then lift it out and cut into squares. Enjoy!
For fudgier brownies; refrigerate for at least 2 hours, or for cakier brownies; just cool down completely
Why not add: some dark chocolate chunks or nuts into the mixture and serve with some melted chocolate, berry jam and cream for extra indulgence.
The sweetness of these cookies can be adjusted by adding less or more coconut sugar. Traditionally ginger bread cookie are made using Black strap Molasses, however using Maple syrup will be delicious too.
- 1 Pebbles Pantry Gingerbread Mix – 7 Nutritional & Natural Ingredients: Organic Tigernut flour, Arrowroot, Organic Coconut flour, Organic Mixed Spice, Organic Ground Ginger, Himalayan Pink Salt, Bicarbonate Soda
- 120ml melted coconut oil or butter
- 20-30g of coconut sugar
- 2 tablespoons of black strap molasses or maple syrup
- Preheat oven to 170c-175c or gas mark 3/4
- Shake & empty the mix into a mixing bowl or food processor and 20-30g of coconut sugar and stir or blend the mixture until thoroughly combined
- Add 120ml of melted coconut oil or butter and 2 tbsp of black strap molasses or 2 tbsp of maple syrup into the mix, and mix with spatula or blend thoroughly until you get a crumbly dough
- Pour all the mixture on a clean surface or a sheet of baking paper, using the palm of your hand press the dough flat until it’s about 1cm thick
- Cut dough out using a cookie cutter, and carefully transfer onto the lined baking tray. If not using cookie cutter, scoop up 2 tbsp of dough and roll it into a ball and flatten with the palm of your hands and place it on the lined baking tray
- Repeat step 4 & 5, until all dough has been used. Should the dough be too crumbly to work with, add a little coconut oil or melted butter
- Place in oven to bake for soft cookies 10-12 minutes and for crunchier cookies 12-15 minutes or until the edges turn golden brown
- Remove from oven and leave to cool down completely, before you enjoy these delicious ginger bread cookies
Why not add: a handful of cranberries or orange zest to the mix and dust it with some arrowroot instead of icing sugar to make it look more festive without the sugar!