This strawberry brownie is rich, dense and so easy to make. I tried it with and without egg and loved both versions. I haven’t sweetened the cake with any sugar, not even coconut sugar or stevia. This is basically just strawberries, banana, dates and buckwheat flour mixed together so perfect for kids.
What age? Check out the ingredient list and decide for yourselves 😉
- • 2/3 cup strawberry pure (simply blend fresh strawberries)
- • 1 ripe banana
- • 15 dates + 1/3 cup hot water
- • 1/2 cup flour (buckwheat)
- • 1 teaspoon baking powder
- • 1 tablespoon carob/cocoa
- • 1/3 cup oil (I melted ghee but virgin olive oil is great too)
- • 2 eggs - for the fluffier version. If allergic just skip.
- 1. Preheat the oven to 180°C.
- 2. Place dates in a bowl and cover with hot water. Let them soak for at least 5 minutes. Melt ghee or coconut oil and let cool down. You could also use virgin olive oil.
- 3. In a medium bowl, whisk together the dry ingredients: the flour, carob/cocoa powder & baking powder.
- 4. Place dates + water in a large bowl and add banana, oil & strawberry puree. Blend with a hand blender till smooth. Add dry ingredients and stir till well combined. The batter is thick. You can skip point 5 if you want fudgy cake or if allergic.
- 5. Add EGGS for fluffy cake: beat eggs till bubbly and pour into the batter. Stir gently till incorporated into batter.
- 6. Spread the batter into the prepared pan [20cm/20cm* lined with greased parchment paper]. Decorate with few strawberries cut into slices. Bake at 180°C for 25 minutes. I take out the pan from the oven and let it cool for 10 minutes and transfer to wire rack so it can cool down completely.
- Store on the counter for one day and then in the fridge for up to 5 days.
- *If you're skipping eggs the size of the baking dish doesn't matter. The batter is so thick you can just form a square or rectangle in the middle of a large baking dish. It's so thick you can make cookies out of it 😉