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Sweet Potato and Apple Snack Squares
Original recipe: 12 servings · Prep: 15 min · Cook: 40 min · Total: 115 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated Oct 17, 2026
International
115 mins
easy-to-makevegetable-basedfruit-basedwhole-grainsno-added-saltmake-aheadlunchbox-friendlybudget-friendly
Cocoa-free sweet potato and apple snack squares made with oats, whole wheat flour and a flax egg. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 60 minutes; total about 115 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
40 min
Total
115 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 200g sweet potato, peeled and cubed
- 1 medium apple, grated
- 100g Rolled oats
- 60g Whole wheat flour
- 60g Unsweetened applesauce
- 1 tablespoon Ground flaxseed
- 3 tablespoons water, for the flax egg
- 1 teaspoon Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 40 ml water or plant-based milk, for the batter
Instructions
-
Preheat oven to 180 degrees C (350 degrees F). Line a 20cm (8-inch) square baking pan with parchment paper or lightly grease with oil.
-
Steam or boil sweet potato cubes until very tender, about 10-12 minutes. Drain and mash finely or blend for smooth texture.
-
Prepare flax egg by mixing ground flaxseed with 3 tablespoons water; set aside for 5 minutes to thicken.
-
Pulse rolled oats in a food processor until coarse flour consistency.
-
In a large bowl, combine oat flour, whole wheat flour, baking powder, and cinnamon; stir well.
-
Add mashed sweet potato, grated apple, applesauce, melted coconut oil, vanilla extract, and flax egg to dry ingredients. Mix gently, adding the separate 40 ml water or plant-based milk gradually to make a soft, spoonable batter.
-
Transfer batter to prepared pan and smooth top with spatula.
-
Bake 22-25 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
-
Cool the baked squares completely in the pan on a wire rack before slicing.
-
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
Tips
Cook and mash the sweet potato before mixing. Prepare the flax egg separately and add the measured batter liquid gradually. Allow full cooling before cutting.
Frequently Asked Questions
- Is cocoa used in these brownies?
- No. These are cocoa-free sweet potato and apple snack squares made with oats, whole wheat flour and a flax egg.
- How much water is used for the flax egg?
- Mix one tablespoon ground flaxseed with three tablespoons water. This is separate from the 40 ml water or plant-based milk added gradually to the batter.
Storage
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. If reheating, reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
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