Nothing screams fall like cranberries.
Well, maybe pumpkins and dehydrating tomatoes or is that just in my house?
To me cranberries would be a springtime or anytime berry if they were anywhere to be found throughout the rest of the year. Cranberries are loaded with antioxidants, which play defense against vicious and ubiquitous free radicals that bombard our innocent cells. Such antioxidants work to help prevent annoying stuff like urinary tract and yeast infections but may also combat or prevent deadly cancers and heart disease.
Let’s build a brownie around the regal cranberry.
For Cranberry Brownies you’ll need:
- One 15oz can of beans (I used cannellini, but any would work)
- ¾ c ground flaxseed meal
- ¾ c dried cranberries
- 4 oz. tofu
- ¼ c peanut butter
- ¼ c applesauce
- ¼ c sugar
- ¼ c stevia
- ½ c cocoa powder
- ¼ c coconut oil
- 2 t vanilla
- 1 t baking soda
- ½ t salt
- ⅔ c chocolate chips
- ⅔ c fresh or frozen cranberries, rinsed
Preheat oven to 350°. In a blender or food processor blend first six ingredients. Be sure to get all the beans smushed up as they are no fun to find in part or whole. They don’t quite have the tangy pop of a friendly cranberry. Next you may want to transfer this to a mixer for the rest or continue to mix in a large blender. Mix in all of the remaining ingredients, saving the chocolate chips and fresh/frozen cranberries for last.
By hand, fold in chocolate chips and fresh or frozen and rinsed cranberries.
Spread into oiled 9×13 pan. Bake for 35 min at 350°
Allow to cool and they’ll firm up as they cool.
Peek-a-boo you powerhouse cranberries!