Butternut Squash and Apricot Brownie

BY JENNY TSCHIESCHE BSc(Hons) Dip (ION) FdSc BANT
Ingredients: 
  • 190g frozen butternut squash chunks - roasted for 10 mins in the oven at 180 degrees centigrade (fan assisted) or steamed until soft
  • 90g coconut oil
  • 120g maple syrup
  • 70g dried unsulphured apricots, finely chopped 
  • 1 tsp vanilla extract
  • 100g gluten free flour (plain)
  • 40g cacao powder 
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 egg, beaten
  • 50g chopped walnuts

  • Preheat the oven to 160 degrees centigrade (fan assisted).
  • In a food processor blend the cooked butternut squash, coconut oil, maple syrup, apricots, and vanilla extract.
  • In a bowl combine the dry ingredients - flour, cacao powder and bicarbonate of soda. Pour this into the processor and continue blending. 
  • Finally, fold in the beaten egg and walnuts. 
  • Pour into a greased and lined 20 cm x 20 cm baking pan. Bake for 15 minutes. Remove from the oven the leave to cool before slicing into 9 portions and serving.