White Chocolate and Raspberry Flapjacks

Ingredients

• 8 tsp almond butter
• 2 eggs
• 4 tsp maple syrup
• 1 tsp vanilla essence
• 200ml semi-skimmed milk
• 160g porridge oats
• 8 tsp white chocolate chips
• 1 ½ tsp baking powder
• ¼ – ½ tsp olive oil
• 150g raspberries
• 125g full-fat Greek yoghurt, per portion (to serve)

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Instructions:

1. Preheat the oven at 160c.

2. Mix the almond butter, eggs, maple syrup, vanilla and milk in a large bowl.

3. Add oats, white chocolate chips and baking powder, combine well.

4. Gently fold through raspberries, keeping a few aside to top with.

5. Place baking paper into a 8x8inch square tin and grease with olive oil.

6. Place the mixture into tin and spread evenly, 1 inch thick.

7. Sprinkle over remaining raspberries.

8. Bake in the oven for 25-30 minutes.

9. Take out to cool and then cut into 4 squares or 8 bars.

10. Serve with Greek yoghurt.

11.  Store in an airtight container for 3-4 days.

Snacks

Serves: 4, 1 is a large snack