Mmmm, raspberries and dark chocolate, a delicious but unhealthy combo right? Not when they’re part of these nutrient and antioxidant loaded gluten free snacks. These are a perfect snack or even quick breakfast on the go for those early morning gym sessions.
50g coconut sugar or stevia
25g grass fed butter (I use Kerry Gold but you can also use goats butter)
25g pure maple syrup
50g gluten free flour – I used coconut flour
Pinch each of bicarb of soda, baking powder and xanthan gum (available in the baking section of most large supermarkets)
200g gluten free oats
200g fresh raspberries
50g chia seeds
Cacao nibs to taste
Gently melt the sugar, butter and syrup in a pan until they form one liquid. Do not allow to boil. Take off the heat and then combine all the dry ingredients (flour, bicarb, baking powder, xanthan and oats) in a bowl, then stir in the sugar mixture. Mash the raspberries with a fork until they form a puree, then stir in along with the chia seeds. Once you have your mixture, add cacao nibs to taste – if you can’t find pure cacao you can use at least 70% cocoa chocolate chips instead. Pour the mixture into a lined baking tin and bake at 180 degrees for around 20 mins (you can cover the top with foil if it starts to burn but the bottom of the mixture is still not cooked). Once cooked, cool in the tin and then cut into squares. Should keep up to 4 days in an airtight container.