Raspberry Crumble Slice
This decadent raspberry crumble is the perfect slice for lunchboxes or grazing tables.
Ingredients
- ¾ cup Macro coconut flour
- 2 free range eggs
- 7 Tbsp olive oil
- 1 cup frozen raspberries
- 1 Tbsp Macro white chia seeds
- 1 tsp vanilla extract
- ½ cup rolled oats
- ½ tsp ground cinnamon
- 1 Tbsp maple syrup
Method
- Preheat oven to 180°c. Line a 27.5cm x 17.5cm x 3.5cm slice pan with baking paper.
- Combine coconut flour, eggs and 6 tbs oil in a large mixing bowl. Press mixture down into prepared pan.
- Place raspberries, chia seeds, vanilla and 1 tbs water to a small saucepan over high heat. Bring to the boil and cook for 1 minute. Spread over shortbread base.
- In a small bowl, combine oats, remaining 1 tbs oil, cinnamon and maple syrup. Spoon mixture over top of slice and bake for 15 minutes or until lightly golden. Allow to cool completely then slice to serve.
