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Ingredients

75g coconut oil

200g raspberries

200g 70%+ dark chocolate

25g cacao powder

100g Mornflake Fine Oatmeal Stoneground Oats

100g gluten self-raising flour

1 tsp. bicarbonate of soda

1 tsp. vanilla extract

50ml maple syrup

100ml of unsweetened nut milk (we used almond)

Method

  • Preheat the oven to 200°C/180°C fan or gas mark 6
  • Line a square baking tin (21cm x 21cm) with baking paper.
  • Weigh out the coconut oil into a saucepan and melt over a low heat. Then set to one side.
  • Break the chocolate into pieces and put into a heatproof bowl. Place the bowl over a saucepan of simmering water and melt the chocolate, stirring occasionally. Then set to one side.  
  • Add all dry ingredients to a large bowl. Pour in the coconut oil, melted chocolate, nut milk, maple syrup and vanilla extract. Mix together until all the ingredients are combined. Fold through the raspberries. Pour the mixture into your prepared tin and place in the centre of the oven at 180° for 23 minutes.
  • Once baked, remove from the oven, and place onto a wire cooling rack to partially cool. Lift out the tray bake still in the baking paper and allow to cool completely before cutting into 16 squares. Decorate with a melted chocolate drizzle and fresh raspberries.
  • Store in an airtight container and eat within 5 days.



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