Ingredients
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200 g Light Demerara sugar
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150 g Vegan Butter
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100 g Plain Flour
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100 g Ground Almonds
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150 ml Soya Milk
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3 tbsp Chia seedsground
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2 tbsp Vanilla Extract
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100 g Frozen Raspberries
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100 g Vegan white chocolate
Directions
The perfect vegan addition to finish off your meal, or as an add on to your afternoon of tea, cakes, and biscuits, with your loved ones.
Steps
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1
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Melt the butter in a covered bowl on Medium for 2 minutes. |
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2
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Grind the chia seeds in a spice grinder or pestle and mortar, then add to the milk. Stir well and leave to sit for a few minutes. |
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3
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In a large bowl mix together the flour, ground almonds and sugar. Add the melted butter, vanilla extract and chia seed mixture and mix until combined. |
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4
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Add in the raspberries and chocolate pieces and stir to combine. |
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5
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Line the base and two sides of a small, oven-proof dish (about 20 x 25cm if possible) with baking paper - this will make it easier to remove after cooking. |
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6
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Transfer the mixture to the oven-proof dish and smooth the top. |
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7
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Place the enamel tray on top of the glass turntable and put the dish in the middle. |
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8
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Bake at 200C Convection and Simmer microwave for 20 minutes. |
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9
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Leave to cool in the dish before cutting into squares. |
