raspberry & coconut slice
This slice is only sweetened by a small amount of maple syrup and the raspberries and is perfect for an afternoon treat, picnic or post-workout snack.
Makes 6-8 slices
2 tablespoons maple syrup
1 tablespoon nut butter. We used Pip and Nut Coconut Almond Butter.
2 tablespoons desiccated coconut
125g ground almonds
1 teaspoon baking powder
90g frozen raspberries, or fresh if in season.
Place the eggs, maple syrup and nut butter in a food processor and mix until smooth.
Add the desiccated coconut, ground almonds and baking powder and mix again.
Stir in the frozen raspberries.
Place in a lined loaf tin and bake in a medium oven until there’s no wobble and an inserted cocktail stick comes out clean. This will be about 30 minutes depending on your oven.
The Health Boost Tip
Raspberries are full of antioxidants and fibre and a great addition to a healthy diet. We are lucky to have a pick your own farm just round the corner from us so can pick lots in the summer and freeze them.