Raspberry Lemon Cake Bars
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225 g plain flour (1 1/2 cups)
190 g Natvia (1 cup)
120 g raspberries (1 cup)
60 g almond milk (1/2 cup)
100 g coconut oil (melted) (1/2 cup)
1 teaspoon vanilla essence
Zest and juice 1 lemon
- Pre-heat oven to 170 degrees C and line a small brownie tray with non-stick paper; place to one side.
- In a bowl mix all dry ingredients. Add egg and almond milk and mix well. dd coconut oil, vanilla essence, lemon juice and zest and 3⁄4’s of the raspberries- mix well
- Pour the mixture into the lined brownie tray ensuring it’s evenly spread out. Sprinkle over the remaining raspberries.
- Bake for 15 minutes.
- Remove from the oven and leave to cool completely before cutting. Store in an airtight container in the fridge for up to 4 days.
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