Holiday Joy

Cranberry Brie Bites

Sweet, savory and full of flavor. Recipe by A Full Living.

INGREDIENTS Cranberry Filling 2 Tbsp unsalted Butter 1 Shallot, finely minced

1 tsp Dijon Mustard ¼ cup Water Zest of 1 Orange

3 cloves Garlic, finely minced 1 Tbsp minced fresh Thyme ¼ tsp Kosher Salt 1 cup Cranberries, fresh or frozen

2 Tbsp freshly squeezed orange juice ¼ cup Powdered Sugar Free Sweetener (we used Swerve) ½ tsp Baking Powder ½ tsp Kosher Salt 1 Egg, room temperature 1–2 Tbsp lukewarm Water, if needed

Mini Tart Crust 1 ¾ cups low moisture, part-skim shredded Mozzarella Cheese 1 ½ oz full fat Cream Cheese 1 ¼ cups Bob’s Red Mill® Almond Flour Topping 3 oz Brie Cheese, rind removed and cut into 24 pieces ¼ cup Walnuts, finely chopped

Fresh Thyme Zest of 1 Orange

INSTRUCTIONS • Melt butter in a small saucepan over medium low heat, then add shallots, garlic, thyme and salt. Cook 3–4 minutes. • Add cranberries, mustard, water, orange zest and juice, and sweetener. Bring to a boil and stir, then reduce heat and simmer 15 minutes, until thickened. Let cool completely. • Preheat the oven to 350°F. Grease mini muffin tins. Combine cheeses in a medium bowl and microwave in 20-second intervals, stirring until mostly melted. • Add almond flour, baking powder, salt and egg, and mix together with hands or wooden spoon. If needed, add water 1 tablespoon at a time. Dough will be sticky. • Place on a cutting board between pieces of parchment paper. Roll ¼ -inch thick, and cut 24 rounds with a 2 ¼ -inch cutter. Press into prepared tins and bake for 13–15 minutes, until puffed and golden. Cool for 10 minutes. • Fill tart shells with cranberry sauce, top with brie, and bake for 10–15 minutes, until melted. Cool for 10 minutes, then remove from tins. Garnish with crushed walnuts, orange zest and fresh thyme. Makes 24 bites.

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