- 150g punnet fresh raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 50g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g clear honey
- 200g rolled oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 50g ground almonds
- ½ tsp almond extract
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.