150g punnet fresh raspberries
50g lactose free butter, plus extra for greasing
75g maple syrup
200g rolled oats
50g brown rice flour
½ tsp almond extract
Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray.
Mash the raspberries roughly in a bowl and set aside.
In a medium saucepan, melt the lactose free butter and maple syrup with a pinch of salt.
Take off the heat, then stir in the oats, rice flour and almond extract.
Mix until they are coated in the lactose free butter and maple syrup mixture.
Press half the oat mix in an even layer in the baking tray.
Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon.
Bake for 10-12 mins or until golden.
Remove from the oven and leave to cool before slicing into 16.
Recipe adapted from: Good Food