Makes 12
Prep time: 15 minutes
Baking time: 30-35 minutes
Ingredients
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
Method
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Preheat oven to 180 degrees Celsius and line a small baking tray with baking paper.
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Place the flour, almond meal, collagen powder and baking powder into a bowl and stir until combined.
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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.
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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.
