Raspberry oats Slice

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Raspberry oats Slice


The Base:

1 ½ cups of Uncontaminated Oats

1 cup of Oat flour

1/3 cup of macadamia oil or Coconut oil

2 tablespoons of Maple syrup

3 drops of organic vanilla extract


Heat the oven to 150c and cover a small baking pan with

baking paper (a brownie pan / rectangular baking pan).

Combine all the ingredients in a large bowl and mix

until you get a soft dough consistency the sticks together.

Layer the dough on the baking pan and press to an

even first layer, put in the fridge until the raspberry layer is ready.


The raspberry layer

Raspberries -1 frozen bag (500g) (2/ 2 ½ cups)

Chia Seeds 2 table spoons

1 tablespoon of squeezed lime juice

2-3 tablespoons of maple syrup


Heat the raspberries in a small saucepan (medium

heat) for 3-5 minutes or until it bubble.

Mash the raspberries with a potato masher or a

spoon and add the lime, chia seeds and maple.

Remove from the heat and set to cool.

Once the Raspberry

jam has cooled its time to transfer to the baking tray and layer evenly on top

of the oat base.

(notes if you prefer a sandwich version you can add another layer of the oat

base on top, if you want a sweeter slice sprinkle coconut sugar on top, or for

a less sugary option you can sprinkle

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