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