Gluten Free Raspberry Oat Slice

Gluten Free Raspberry Oat Slice

Ingredients

·  1 cup almond meal

·  ½ cup GF oat flour

·  ½ tsp baking powder

·  ½ cup coconut sugar

·  8 medjool dates, pitted

·  1 large free range egg

·  ½ cup melted coconut oil or butter

·  1 ½ cups certified GF rolled oats

·  200g frozen raspberries, defrosted

·  2 tbsp chia seeds

·  1 tbsp maple syrup or honey

·  ½ cup shredded coconut

Method

1.  Preheat oven to 180°C. Grease & line the base and sides of a 28cm x 18cm slice pan, allowing baking paper to overhang a little

2.  Drain liquid from defrosted raspberries through a mesh sieve. Place raspberries, chia seeds, and maple syrup in a bowl and mash together. Set aside to allow seeds to thicken and create a jam consistency.

3.  Put almond meal, oat flour, baking powder, sugar, and dates into a food processor and pulse to combine. Add egg and coconut oil or butter then pulse again to combine. Stir in rolled oats.

4.  Press ⅔ of the mixture into the base of prepared tin. Place in preheated oven and bake for 20 minutes.

5.  Spread raspberry chia jam over baked base and smooth with a spoon.

6.  In a bowl, combine remaining oat mixture with shredded coconut and use your hands to combine. Crumble mixture over raspberry layer.

7.  Return to oven and bake for 15 – 20 minutes or until golden. Cool in pan completely before slicing.