Natty almond-raspberry squares
Super recipe that suits with any weather!
You will need:
Quantity: approx. 9 pcs
170 g of frozen raspberries
100 g of Natty “Almondo” almond butter
300 g almond flour
100 ml of almond milk
60 g of maple or agave syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon of salt
a small handful of almond chips
Mix or whisk together the egg, almond milk, almond butter, maple syrup, vanilla extract and salt. Mix in the flour and baking powder. Finally add the raspberries and mix lightly. Line a 24cm x 20cm form with parchment paper, pour the dough into a form, sprinkle with almond chips and bake in a preheated oven at 180 degrees for about 35 minutes.
Cool and serve with fresh berries.
The cake is also very good from the fridge the second day.