Servings
12
Prep time
Cook time
Recipe
Ingredients
- 1½ cups wholemeal self-raising flour
- ½ cup almond meal
- 1/3 cup rolled oats
- 1 cup unrefined coconut sugar or sugar-free equivalent
- 200g unsalted butter, cold & diced
- ¾ cup desiccated coconut, plus extra to top
- 2 eggs, lightly beaten
- 250g raspberries, fresh or frozen
Method
- Preheat oven to 160°C fan-forced. Grease and line a 20cm x 20cm baking tin (or equivalent).
- Place the flour, almond meal, rolled oats and sugar in a food processor and pulse gently until the butter is combined and resembles a moderate crumb. Stir in the coconut and the eggs.
- Place the mixture into a baking tin, using a spoon to flatten the top until even.
- Arrange the raspberries on top, then scatter over 1–2 more tbsp of coconut.
- Cook for 40 mins or until cooked through. Leave to cool and serve warm or cold.
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