Ingredients 250 gr gluten-free jumbo oats 120 gr apple compote, slightly warm 80 ml oat milk 15 ml maple syrup 1 tsp coconut oil 1 tsp ground cinnamon 120 gr frozen raspberries ½ tsp baking powder 45 gr dessicated coconut 1 tsp vanilla extract
Instructions Preheat the oven to 180°C.
Melt the coconut oil 10 seconds in a microwave. Add the apple compote, oat milk, maple syrup and vanilla extract. Mix all the dry ingredients (oats, cinnamon, baking powder and dessicated coconut) except the raspberries. Place the raspberries in the TM bowl, Turbo pulse a couple of times.
Mix the wet ingredients with the dry. Once mixed well, fold the pulsed raspberries gently. Press the mixture on a brownie baking tin. Bake for 18 minutes. Let it cool down in the tin completely before cutting them up. I added 2 tbsp of melted white chocolate for the kids. You can easily leave it out. Keep in the fridge in an airtight container. Enjoy!