1 cup gluten-free flour
1 cup almond meal
1 scoop True Collagen Natural
½ tsp baking powder
1 cup coconut sugar
200g vegan or dairy-free butter, melted
2 large eggs
2 tsp vanilla extract
2 cups frozen raspberries
160g dairy-free white chocolate
Preheat oven to 180 degrees Celsius and line a small baking tray with baking paper.
Place the flour, almond meal, collagen powder and baking powder into a bowl and stir until combined.
In another bowl, add the sugar, melted butter, eggs and vanilla extract and whisk until it becomes a smooth consistency. Pour this mixture over the dry ingredients along with the white chocolate and mix together.
Next, add in the raspberries and gently fold through until evenly distributed. Pour batter into the tray, flatten with a spatula and bake for 30-35 minutes. Allow to rest for an hour before cutting.