Iron Rich Liver Brownie
Soft, fudgy, and naturally sweet brownie packed with iron-rich chicken liver, banana, and dates. Specially adapted for toddlers 12 months and older as a nutrient-dense snack with no added sugars. The cocoa and fruit flavors disguise the liver completely for a picky-eater friendly boost.
Ingredients
- 100 grams Chicken Liver
- 125 ml Whole Cow's Milk
- 1 medium Ripe Banana
- 3 medium Medjool Dates
- 2 medium Eggs
- 2 tablespoons Smooth Peanut Butter
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Orange Zest
- 24 grams Unsweetened Cocoa Powder
- 70 grams Oat Flour
- 0.5 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1 tablespoon Desiccated Coconut
- 60 ml Coconut Milk
Instructions
- 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).
- Place 3 medium Medjool dates in a small bowl, cover with boiling water, and soak for 10 minutes to soften.
- 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).
- 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).
- 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.
- 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).
- Pour the rested batter into the parchment-lined baking dish and spread it evenly into the corners using a spatula (2 minutes).
- 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.
- 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.
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