|Prep Time||15 mins|
|Total Time||45 mins|
2 chia eggs (1 tbsp chia seeds to 3 tbsp water = one chia egg)
90g (1 cup) oat flour*
1 tsp baking powder
1/4 tsp salt
80g (¾ cup) ground almonds
2 tbsp nut butter
50g (¼ cup) coconut oil, melted
330g (1 cup) raspberry chia jam**
*Make your own oat flour by blending plain oats in a blender/food processor into a fine powder.
**recipe available at https://thechiaco.com/au/chia-raspberry-jam/
Preheat oven to 180°C.
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 for 30 minutes to absorb.
In a large bowl mix together the oat flour, baking powder, salt and ground almonds.
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.