Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Wet Ingredients
- 2 large eggs
- 80 g peanut butter (smooth or crunchy)
- 60 ml pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
Dry Ingredients
- 100 g plain flour
- 60 g almond meal
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ¼ tsp fine sea salt
Mix-ins & Topping
- 120 g fresh or frozen raspberries (don't thaw if frozen)
- 30 g white chocolate chips (optional, or use sugar-free)
Method
Prep
Preheat oven to 175°C (fan 155°C). Line a 20cm square baking tin with baking paper, leaving overhang on the sides for easy lifting.
Make the Batter
In a large bowl, whisk together the eggs, peanut butter, maple syrup, vanilla extract, and melted coconut oil until smooth and well combined.
Add the plain flour, almond meal, ground flaxseed, baking powder, and sea salt. Fold together until a thick batter forms — don't overmix.
Gently fold in about two-thirds of the raspberries, being careful not to crush them too much (a little swirl of pink is beautiful).
Bake
Pour the batter into the prepared tin and smooth the top with a spatula.
Scatter the remaining raspberries and white chocolate chips (if using) over the surface, pressing them in lightly.
Bake for 20–22 minutes until the top is golden and just set — a skewer should come out with a few moist crumbs (not wet batter). Don't overbake; they firm up as they cool.
Cool completely in the tin before lifting out and slicing into 12 squares. They slice cleanest when fully cooled or even refrigerated for 30 minutes.
