| Prep Time | 15 mins |
| Total Time | 45 mins |
| Serves | 4-6 |
Ingredients
2 chia eggs (1 tbsp chia seeds to 3 tbsp water = one chia egg)
1 cup oat flour*
1 tsp baking powder
1/4 tsp salt
3/4 cup almond meal
2 tbsp nut butter
1/4 cup coconut oil, melted
1 cup raspberry chia jam**
*Make your own oat flour by blending plain oats in a blender/food processor into a fine flour.
**recipe available at https://thechiaco.com/au/chia-raspberry-jam/
1 cup oat flour*
1 tsp baking powder
1/4 tsp salt
3/4 cup almond meal
2 tbsp nut butter
1/4 cup coconut oil, melted
1 cup raspberry chia jam**
*Make your own oat flour by blending plain oats in a blender/food processor into a fine flour.
**recipe available at https://thechiaco.com/au/chia-raspberry-jam/
Method
Preheat your oven to 180 degrees celsius.
Line a 20cm square cake tin with baking paper.
Prepare your chia eggs by mixing the chia seeds with the water in a small bowl. Leave to set for 15 minutes.
In a large bowl mix together the oat flour, baking powder, salt and almond meal.
Add in the nut butter, melted coconut oil and chia eggs. Mix until well combined.
Transfer 3/4 of the mixture into the cake tin and press down using the back of a spoon.
Bake in oven for 10 minutes, take out and spread the jam layer on top.
Crumble the rest of the base mixture on top then return to the oven and bake for a further 20 minutes.
Let cool completely. Cut into squares.
