4 tbsp unsalted butter, melted, plus more for cooking
Cinnamon and icing sugar mix, to serve
Applesauce and oatmeal cookies:
120g coconut oil, solid (be sure it is not melted at all)
250g light brown sugar, packed
2 tsps vanilla extract
55ml coconut milk
270g plain flour
1 tsp baking soda
1/2 tsp salt
Sea salt, optional
Heat the oven to 180°C. Line a 20cm square cake tin with baking paper.
Put the apple sauce and vanilla extract in a mixing bowl. Sift in the cocoa powder, flour and bicarbonate of soda. Stir in the sugar, chocolate chips and walnuts, mixing until just combined.
Spoon the batter into the prepared tin, then bake for 25–30 min until the top is just set with a bit of a wobble. Remove from the oven and cool in the tin for 5–10 min before turning out on to a wire rack to cool completely.
Cut into squares, then sift over the icing sugar. The brownies will keep in an airtight tin for a few days.
Applesauce Scotch Pancakes: whisk together flour, sugar, baking powder, and salt in a bowl. Add eggs, milk, applesauce, and butter; whisk just until combined (batter will be slightly lumpy).
Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle a small ladle at a time, spacing pancakes well apart. Cook until bubbles appear on top, 2 to 3 minutes.
Flip and cook until golden brown on underside, about 2 minutes more. Repeat with remaining batter, wiping griddle clean and lightly buttering between batches. Serve with more applesauce and cinnamon/icing sugar mixture
Applesauce and oatmeal cookies: preheat oven to 180 C. In the bowl of a stand mixer beat together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined. Add the flour, baking soda, and salt and mix well to combine.
Fold in the oats and raisins. Scoop tablespoon sized mounds of dough onto a cookie sheet, leaving a few inches between each cookie for spreading.
Bake for 9 to 10 minutes, or until the edges are golden and the centres have set. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack and sprinkling with sea salt.