Gluten Free Raspberry Oat Slice

by Eat

Gluten Free Raspberry Oat Slice


·  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



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.

Sarah King

Sarah King

Hi future friends, I’m Sarah King, an Accredited Exercise Physiologist and health coach.

Science, not trends is the foundation of my approach. By nourishing the body and mind with scientific facts we can build foundations for a life of realness, not just wellness.