Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 1teaspoons vanilla extract
- 1/2teaspoons ground cinnamon
- 1 cup frozen raspberries
- 1tablespoons maple syrup
- 1/2 cup rolled oats
- 1tablespoons Macro white chia seeds
- 3/4 cup Macro coconut flour
- 7tablespoons olive oil
- 2 free range eggs
Nutrition per serving
682kJ / 163Cal
682 Kilojoules or 163 Calories
8% of daily energy intake*
Protein
3.8grams
Fat
12.6grams
Carbs
6.9grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a 27.5x17.5x 3.5cm slice pan with baking paper.
Step 2 of 4
Combine coconut flour, eggs and 6 tbs oil in a large mixing bowl. Press mixture down into prepared pan.
Step 3 of 4
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.
Step 4 of 4
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.
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