Are you getting bored of the classic winter porridge bowls that we all love to eat in the cold season? This delicious Raspberry & Coconut Traybake, made with Nuoi Foods Superfood Coconut nut butter, will mix up your breakfast time in the tastiest way!
This recipe is also great as a snack or a yummy, guilt-free dessert. The tangy sweetness of the raspberries paired with the indulgent creamy coconut flavour is a match made in heaven… a great recipe for everyone to enjoy!
Ingredients:
- 1 cup of oats (around 90g)
- 1 tbsp coconut oil, melted
- 1 tsp natural vanilla extract
- 1 tbsp Nuoi Foods Superfood Coconut nut butter
- 1 Flax egg (1 tbsp flax seed to 4 tbsp water left to sit for 2 minutes)
- 1 tbsp natural sweetener syrup (we used agave nectar)
- 1/2 cup desiccated coconut (around 35g) plus a little extra for topping
- 8 raspberries
- 4 squares of dark chocolate
Method:
- Pre-heat the oven to 180 degrees fan
- Line a shallow, square baking tin with greaseproof paper
- Mix the oats, coconut oil, syrup, Superfood Coconut nut butter, flax egg, vanilla extract and desiccated coconut together in a mixing bowl until combined. If its slightly too crumbly you can add extra coconut oil
- Pour the mixture out onto your baking tray and flatten down with the back of a tablespoon until it’s evenly spread
- Make a few dips in the top with a spoon or your finger (this is where the raspberries will be placed)
- Cut the raspberries in half and place them into the tray bake
- Place the tray in the oven and bake for around 16 minutes (until golden on top)
- Cut the tray bake into slices whilst it’s still warm (if it cools to much it may crumble when it’s cut)
- Melt your dark chocolate and drizzle it over the top for decoration
- Sprinkle on some desiccated coconut and maybe a few more raspberries and delve in! Enjoy xxxxxx
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