Here’s a recipe a whipped up the other day with some raspberries I had on hand that ended up turning quite well I have to say 😉 These are perfect as a quick bite before or after workouts or as an afternoon snack. They are diary-free, packed with protein and very fresh! They are not overly sweet so if you feel like you need more sweetness feel free to add more sugar or mix in some maple syrup or any other sweetener of your liking.
WHAT YOU NEED:
Filling
. 3 cups of fresh raspberries.
. 1 tbsp. cornstarch.
. Juice of 1 lemon.
. 1/4 cup water.
Crust
. 2 cups of oats.
. 1 cup almond flour.
. 1 cup whole wheat flour.
. 1 tsp. baking powder.
. 1 tsp. baking soda.
. 1 cup coconut oil (melted).
. 1/4 cup brown sugar.
. 1 scoop vanilla flavoured protein powder.
WHAT TO DO:
. Preheat oven to 350.
. Line a square baking pan with parchment paper.
. In a small saucepan, bring water and lemon to a boil. Add the rest of the filling ingredients and simmer on low heat while crushing the raspberries and stirring until mixture thickens a bit (about 10-15 minutes). Let cool.
. In a medium bowl, combine all dry ingredients leaving the coconut oil for last.
. Reserve about 3/4 cup – 1 cup of mixture.
. Press crust mixture on the baking pan and bake for 15 min.
. Remove from oven and pour over your filling.
. Sprinkle with the reserved mixture and bake for another 12 min.
. To get a golden and crispy finish, let it bake for an additional 5 minutes on low broil.
. Remove from pan, let cool and cut into squares.
