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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