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Ice Cream Musings

Holiday Brownie Trees & Ice Cream


Tis the season for a sweet treat. Let's make it a treat that your gluten-free & vegan friends and family can enjoy!


What you need:

  • 2 scoops of your favourite holiday ice cream (we suggest our vegan Chocolate Orange or Gingerbread Cookie Dough)
  • icing and candy cane for decorating your brownie trees

For the brownies:

  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 1/2 cup melted coconut oil
  • 1/2 cup organic cane sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup Bob's Red Mill Gluten-Free 1:1 Baking Flour


What to do with all this goodness:

  1. Preheat oven to 350 degrees F and lightly grease an 8x8-inch baking dish with coconut oil, then line with parchment paper
  2. Prepare flax eggs in a small mixing bowl and set aside.
  3. Add melted coconut oil, cane sugar, maple syrup and vanilla extract to a large mixing bowl and whisk thoroughly to combine and start dissolving the sugar. Add flax eggs and whisk once more until combined.
  4. Then add baking powder, sea salt, and cocoa powder and whisk.
  5. Add gluten-free flour blend and almond meal and fold with a spatula until just mixed.
  6. Add the batter to the prepared baking dish and spread into an even layer with spatula.
  7. Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
  8. Remove from oven and let cool in the pan for 45 minutes - 1 hour
  9. Cut into triangles and decorate with icing and candy canes
  10. Pair on a plate with scoops of ice cream


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