Ingredients
1 ½ cups of desiccated coconut
1 ½ cups of rolled oats
1 tsp of baking powder
2 eggs
1 cup of frozen raspberries, I
used half raspberry half blackberry
100g butter or coconut oil
¼ cup of honey
2 tbsp- 1/3 cup chocolate chips,
white/dark/milk
Method
Preheat oven to 160c fan forced
or 180c normal
Line a 20 x 20cm cake tin with
baking paper. Scrunch the paper up with damp hands this makes the paper sit in
your tin better.
Melt butter and honey together.
Add butter mix to all the other
ingredients and mix until well combined. Press firmly into your tin, sprinkle
with chocolate chips, press down and bake for 15-18 minutes, should be golden
brown on top and firm to the touch. Leave to cool in the tin and when cool cut
into squares, Store in an airtight container in the fridge.
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