Iron Rich Liver Brownie

Ingredients

• 100 g raw chicken liver, trimmed

  Ensure liver is thoroughly cooked to an internal temperature of 75°C.

• 125ml whole cow's milk

  125 ml used for soaking liver

• 1 medium ripe banana

  Use a soft, spotted banana for optimal natural sweetness.

• 3 medium Medjool dates, pitted

  Soak in hot water before blending.

• 2 medium eggs

• 2 tbsp smooth peanut butter

  Use 100% smooth peanut butter without added salt or oil.

• 1 tsp vanilla extract

• 1/2 tsp fresh orange zest

• 24 g unsweetened cocoa powder

• 70 g oat flour

• 1/2 tsp ground cinnamon

• 1 tsp baking powder

• 1 tbsp unsweetened desiccated coconut

• 60ml coconut milk

  You can use other types of plant based milk too

Instructions

1. 1

   Preheat your oven to 170°C (340°F) fan-forced and line a 20 cm x 20 cm square baking dish with parchment paper (5 minutes).

2. 2

   Place 3 medium Medjool dates in a small bowl, cover with boiling water, and soak for 10 minutes to soften.

3. 3

   Place 100 g raw chicken liver in a separate bowl, cover with 125 ml whole cow's milk (or any plant based milk), and steep for 20-30 minutes to mellow the liver flavor. Drain away the soaking milk completely and trim any white connective tissue or membrane from the liver (30 minutes).

4. 4

   Peel 1 medium ripe banana and cut it into 2 cm pieces. Pit the softened Medjool dates. Grate 1/2 tsp of fresh orange zest (3 minutes).

5. 5

   In a high-speed blender, combine the trimmed chicken liver, 2 cm banana pieces, pitted dates, 2 medium eggs, 2 tbsp smooth peanut butter, 60 ml whole cow's milk, 1 tsp vanilla extract, and 1/2 tsp orange zest. Purée on high speed for 2 minutes until completely smooth.

6. 6

   Add 24 g unsweetened cocoa powder, 70 g oat flour, 1/2 tsp ground cinnamon, 1 tsp baking powder, and 1 tbsp desiccated coconut to the blender jar. Blend for 3 minutes until a smooth, shiny batter forms, then let the batter rest undisturbed in the blender for 10 minutes to allow the oats to absorb moisture (13 minutes).

7. 7

   Pour the rested batter into the parchment-lined baking dish and spread it evenly into the corners using a spatula (2 minutes).

8. 8

   Bake in the preheated oven at 170°C for 25 minutes until the top is firm to the touch and a toothpick inserted into the center comes out clean with moist crumbs, reaching an internal temperature of at least 75°C.

9. 9

   Remove the baking dish from the oven and let rest for 5 minutes. Transfer the slice to a wire cooling rack to cool completely to lukewarm. Cut into 16 square bars (about 2 cm bite-sized pieces), and temperature-check before offering to your toddler.