2 Cups diced butternut squash (peeled, no seeds)
3 Blush Pears (or any pears really) sliced
10 Pitted Dates
1/2 tsp Coconut Oil
3 TBS Agave Nectar
1/2 Cup Rice Flour (ideally brown)
2/3 Cup Ground Almonds
1/4 Cup Organic Cocoa powder or raw Cacao powder
Pinch Himalayan salt
75g mixed seeds, nuts and dried fruit – optional
Preheat oven to 180C (make sure oven wrack sits in the middle)
Line a brownie/baking dish (roughly 6×9 “ and 1.5-2” deep).
In a steamer or saucepan steamer stack, steam butternut and pear pieces for 15-20mins until soft.
Combine all dry ingredients in a mixing bowl.
In a food processor or Nutribullet, blitz coconut oil and dates, then add the cooked pear and butternut and blitz again to make a delicious puree.
Add the puree to the dry ingredients and fold together thoroughly.
Transfer the brownie mix into the baking dish, layer with optional seeds, nuts and dried fruit and then bake for 20mins.
Cut into brownie chunks and serve hot or cooled.
These will keep for 4-5 days in the fridge.