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RASPBERRY FRANGIPANE

Raspberry Frangipane

by Natvia in Recipes

Ingredients

  • Raspberry berries:
  • 2 cup/240g/8 oz Raspberries fresh or frozen
  • 1/4 cup/45g/1.5 oz Natvia
  • Frangipane:
  • 2/3 cup/150g/5.2 oz coconut oil, solid (at room temperature)
  • 1/3 cup/60g/2 oz Natvia
  • 2 2/3 cup/340g/12 oz almond meal
  • 1 tsp vanilla extract
  • 4 eggs
Serves: 24 slices

Directions

Raspberry
  1. Combine all raspberry ingredients in a sauce pan and cook over low heat until raspberries cook down slightly.
  2. Set aside to cool.
Frangipane Filling
  1. Preheat oven to 160°C and line a rectangle cake pan with baking paper.
  2. Combine coconut oil, Natvia, and almond meal together until crumbly.
  3. Add Eggs and vanilla extract and mix until combined.
  4. Pour into prepared pan.
  5. Swirl in raspberry filling.
  6. Bake for 30-40 minutes until golden brown and toothpick comes out clean.
Macros for 1 slice: Calories: 135 Fat: 12.7g Carb: 3.8g Fiber: 1.9g Sugars: 0.5g Protein: 3.6g
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Tags: Afternoon Tea Dairy Free frangipane Fruit Kids Treats raspberry

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