100g Melted Coconut Oil

100g Buckwheat Flour

100g Ground Almonds

100g Rice Malt Syrup

1 Egg

1 tsp Baking Powder (gluten free if preferred)

250g Frozen Raspberries

50g Flaked Almonds


  • Preheat the oven to 180°C
  • In a bowl mix together the Oil, Flour and Almonds, and then add the Syrup, Egg and Baking Powder until well mixed
  • Line a cake tin with baking parchment and add the mixture, making sure it goes all the way to the edges. Place the Raspberries on top, we then squish’em with the back of our hand but you can use the back of your spoon
  • Then spread the Flaked Almonds evenly on top and bake for 20-25 minutes

Serves: 8