ingredients
- 290g fresh or frozen raspberries
- 2 tbsp Sweet Freedom LIGHT SYRUP
- 2 tbsp chia seeds
- 130g ground almonds (almond flour)
- 150g oats
- 1/2 tsp baking powder
- 130g Sweet Freedom LIGHT SYRUP
- 50g melted coconut oil
- 6 tbsp unsweetened plant based milk
make
- Add all the raspberry layer ingredients to a saucepan.
- Bring to a boil then reduce the heat to simmer and continue cooking for 6-10 min until thick, stirring to puree the raspberries.
- Line a baking tray with parchment paper and preheat the oven to 350ºF/176C.
-
Add all of the crumble ingredients to a bowl and combine.
- Add the melted coconut oil, LIGHT SYRUP and the plant based milk to the dry ingredients and mix until you get a crumble mixture that you can press between your fingers.
- Press one half of the crumble mixture into the baking tin, making sure it is even and flat.
-
Spread the raspberry mixture on top and then sprinkle the rest of the crumble on top.
-
Bake for 35 minutes.
- Cool before slicing into bars
Thanks for this lovely recipe @thefitstitch
