Makes up to 12 toddler sized portions. 
Suitable from 18 months. 
Dairy free. 
Nut & Egg free.
Gluten free/wheat free.
Freezes.
Keeps in an airtight container for 4 – 5 days.

Ingredients:

• 1 cup of pitted dates, soaked in boiling water for 20 mins
• 1 cup of gluten free oat flour. Make by grinding rolled oats in food processor or blender
• 1 medium sweet potato, cooked, peeled and mashed. Or 1 ½ cups of cold leftover sweet potato mash
• Teaspoon vanilla extract
• ½ teaspoon cinnamon, optional
• ¼ teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoon cocoa powder or raw cacao powder
• 1 teaspoon of baking powder
• 1 ripe banana, peeled.
• Optional, 2 teaspoons of dairy and sugar free chocolate buttons or cocoa nibs

Method:

• Drain the dates, discarding the soaking water.
• Place all ingredients into the food processor and blend to a thick smooth batter.
• Be careful not to over process.
• Pour batter into the lined tin.
• Sprinkle the buttons or nibs on the top.
• Smooth the top of the mixture with a wet spoon.
• Bake in the oven for 20 mins approx.
• Allow to cool in a wire rack.
• Cut into portions.
• Your brownie will be soft in the middle and a little crunchy on the top.

Pre-heat oven to 180 Degrees Celsius

Line a 20cm round cake tin with baking parchment