Coconut and Raspberry Squares
Ingredients
- 190g oats
- 45g desiccated coconut
- 90g dark or regular chocolate chips
- 50g flaxseed
- 1 tsp baking powder
- 90g raspberries
- 1 overripe banana
- 110g maple syrup
- 110g tinned coconut milk
- ½ tsp vanilla extract
- 1 egg
Instructions:
Preheat oven to 180°C / 350°F / Gas Mark 4.
In a bowl, combine all the dry ingredients, oats, coconut, choc chips, flaxseed and baking powder (baking soda).
Mix around.
In a bowl, add the raspberries and banana, mash together until there are no lumps left.
Add the maple syrup, coconut milk, vanilla extract and egg to the bowl.
Whisk for around 30 seconds so everything is combined.
Now add the wet ingredients to the dry ingredients.
Mix to ensure the mixtures are combined together, the mixture should be wet (but not too wet).
Line a square baking tray (approx. 9 by 5 inches) and pour the mixture into the tray.
Place into the oven and bake for around 35-40 minutes.
Keep checking as cooking time may change slightly due to different ovens.
To check if it’s ready, place a knife in the middle and if it comes out clean (with a little chocolate on it), it’s ready.
When done, remove from tin and allow to cool.
Later, slice into 9 or 12 squares (depending on size), keep in the fridge for up to 5 days or you can also freeze them.