White Chocolate and Raspberry Flapjacks
Ingredients
8 tsp almond butter
2 eggs
4 tsp maple syrup
1 tsp vanilla essence
200ml semi-skimmed milk
160g porridge oats
8 tsp white chocolate chips
1 ½ tsp baking powder
¼ – ½ tsp olive oil
150g raspberries
125g full-fat Greek yoghurt, per portion (to serve)
Instructions:
Preheat the oven at 160c.
Mix the almond butter, eggs, maple syrup, vanilla and milk in a large bowl.
Add oats, white chocolate chips and baking powder, combine well.
Gently fold through raspberries, keeping a few aside to top with.
Place baking paper into a 8x8inch square tin and grease with olive oil.
Place the mixture into tin and spread evenly, 1 inch thick.
Sprinkle over remaining raspberries.
Bake in the oven for 25-30 minutes.
Take out to cool and then cut into 4 squares or 8 bars.
Serve with Greek yoghurt.
Store in an airtight container for 3-4 days.
