Topped with rolled oats and layered with a raspberry and chia jam, this vegan slice is the perfect sweet treat.
Serves1616
Cook time30 mins30 minutes
Prep time25 mins25 minutes, + Cooling & 30 mins chilling time
+ Cooling & 30 mins chilling time
Start by preheating the oven to 180 degrees celsius. Then grease and line an 18 centimetre by 28-centimetre slice pan. Next make the raspberry jam. Combine the raspberry and chia seeds in a small saucepan over medium heat. Cook, stirring occasionally for five minutes or until the raspberries collapse and the mixture thickens. Set aside to cool.
Place the almond flour, wholemeal flour, ABC spread, maple syrup and coconut oil in a food processor. Process until the mixture forms a dough. Reserve three quarters of a cup of the dough and press the remaining dough over the base of the prepared pan and bake for 10 minutes or until golden. Set aside for 10 minutes to cool.
Spread the raspberry jam over the almond mixture, then add the oats to the reserved dough mixture and use your fingertips to rub together until it resembles coarse. Sprinkle over the jam, pop in the oven and bake for 15 minutes or until the oat mixture is golden brown.
Set aside in the pan to cool, then place in the fridge for 30 minutes to chill. Cut into squares and serve with fresh raspberries. This dairy-free berry and oat slice makes the perfect afternoon treat.
Ingredients
1 1/2 cups (180g) Coles Wellness Road Almond Flour
1 1/2 cups (180g) wholemeal self-raising flour
2 tbs Coles Wellness Road ABC Spread
2 tbs maple syrup
140g coconut oil
1/4 cup (20g) rolled oats
Fresh raspberries, to serve (optional)
Raspberry jam
250g fresh or frozen raspberries
2 tbs Coles Wellness Road White Chia Seeds
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 180˚C. Grease and line an 18cm x 28cm slice pan with baking paper.
Step 2
To make the raspberry jam, combine the raspberries and chia seeds in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until raspberries collapse and the mixture thickens. Set aside to cool.
Step 3
Place the almond flour, wholemeal flour, spread, maple syrup and coconut oil in a food processor. Process until the mixture forms a dough. Reserve 3/4 cup of the dough. Press the remaining dough over the base of the prepared pan. Bake for 10 mins or until golden. Set aside for 10 mins to cool.
Step 4
Spread the raspberry jam over the almond mixture. Use your fingertips to rub the oats into the reserved dough in a small bowl until the mixture resembles coarse breadcrumbs. Sprinkle over the jam. Bake for 15 mins or until the oat mixture is golden brown. Set aside to cool in the pan. Place in the fridge for 30 mins to chill.
Step 5
Cut into slices and serve with raspberries, if using.
Prep time25 mins25 minutes, + Cooling & 30 mins chilling time
+ Cooling & 30 mins chilling time
Ingredients
1 1/2 cups (180g) Coles Wellness Road Almond Flour
1 1/2 cups (180g) wholemeal self-raising flour
2 tbs Coles Wellness Road ABC Spread
2 tbs maple syrup
140g coconut oil
1/4 cup (20g) rolled oats
Fresh raspberries, to serve (optional)
Raspberry jam
250g fresh or frozen raspberries
2 tbs Coles Wellness Road White Chia Seeds
Description
Topped with rolled oats and layered with a raspberry and chia jam, this vegan slice is the perfect sweet treat.
Method
Step 1
Preheat the oven to 180˚C. Grease and line an 18cm x 28cm slice pan with baking paper.
Step 2
To make the raspberry jam, combine the raspberries and chia seeds in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until raspberries collapse and the mixture thickens. Set aside to cool.
Step 3
Place the almond flour, wholemeal flour, spread, maple syrup and coconut oil in a food processor. Process until the mixture forms a dough. Reserve 3/4 cup of the dough. Press the remaining dough over the base of the prepared pan. Bake for 10 mins or until golden. Set aside for 10 mins to cool.
Step 4
Spread the raspberry jam over the almond mixture. Use your fingertips to rub the oats into the reserved dough in a small bowl until the mixture resembles coarse breadcrumbs. Sprinkle over the jam. Bake for 15 mins or until the oat mixture is golden brown. Set aside to cool in the pan. Place in the fridge for 30 mins to chill.
Step 5
Cut into slices and serve with raspberries, if using.
