Raspberry Crumble Slice

Base / Crumble

• 1 1/2 cup wholemeal flour
• 1 cup rolled oats
• 1 cup desiccated coconut
• 2 Tbsp coconut flour
• 1/2 tsp sea salt
• 1/2 cup coconut oil, melted
• 1/4 cup Pureharvest Organic Rice Syrup,
• 1 tsp vanilla extract

Filling

• 1 cup raspberry jam (click for recipe))

1. Grease and line the base of a square cake tin with baking paper. Preheat the oven to 180C.

2. Prepare the crumble base by combining all the ingredients in a bowl and mixing well to combine. You will need to use your hands to bring the mixture together.

3. Set aside a third of the mixture to use for later. Press the remaining two thirds into the base of the cake tin. Press down with you hands until firm and compact. Bake in the oven for 10 minutes.

4. While the base is cooking, make the raspberry jam. Once the base has cooled slightly, spoon on the raspberry jam.

5. Sprinkle the remaining crumble over the top and bake in the oven for a further 15 - 20 minutes.