Healthy wholefood brownie

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