INGRÉDIENTS
For 9 raspberry squares : (You can double and triple to make more and freeze)
For bars :
- 12 cl coconut oil
- 50 g almond purée
- 6 cl maple or agave syrup
- 1/2 teaspoon vanilla extract
- 150 g flour
- 150 g oats
- 1 teaspoon baking powder
- 1 pinch salt
For the filling
- 350 g fresh or frozen raspberries depending on the season
- 1 tablespoon cornstarch
- 1 tablespoon marple syrup
INSTRUCTIONS TO REALIZE Raspberry squares
PREPARATION : 15 min – COOKING : 45 min
- Preheat your oven to 180°C. Melt the coconut oil and add the almond puree, maple syrup and vanilla extract in a saucepan. Add the flour, oats and baking powder and mix to form a dough like a crumble. Press half the preparation into the mold.
- Crush the raspberries in a bowl and add the cornstarch and maple syrup. Pour into the pan on the batter.
- Cover with the remaining crumble and press to compact. Bake for 40 to 45 minutes until golden. Let cool completely before unmoulding and cut into squares
Storage : 3/4 days in the fridge in an airtight box.
Freezing : Yes up to 3 months and warm in the oven to give crispy.
Source : Telodiet
Recette suivante : Barres de céréales chocolatées avoine amandes
