Raspberries and almonds, a match made in taste heaven. As the weather is getting warmer, the days longer and as Spring is well and truly approaching, I challenged myself to re-create a healthy version of one of my favourite treats – Bakewell Tart.
This gluten-free traybake version made using Truvia (a natural sweetener derived from the stevia leaf) means you still get the wonderful tastes, flavours and textures, but without the sugar and added calories. One of my favourite creations to date, I’m sure this would please any family or mate to win them over this Spring!
Chia biscuit base –
- 1 cup coconut flour
- ½ cup ground almonds
- 2 tbsp chia seeds (I used Kaizen Living)
- ½ scoop vanilla whey protein
- 2 tbsp coconut oil, melted (I used Lucy Bee)
- 1 tbsp Truvia sweetener
- 1 tsp vanilla extract
Preheat the oven to 190 degrees C. Grease and line a deep baking tray. Put the dry ingredients for the base in a bowl. Melt the coconut oil and stir in the vanilla, then pour in and mix well until a dough is formed. Press this into your tin and make sure the base is covered and spread evenly. Bake for just under 10 minutes until it starts to go golden.
Raspberry Jam filling –
- 200g frozen raspberries
- 1 ½ tbsp Truvia sweetener
- 3 tbsp chia seeds
- 1 tbsp cornflour
In advance if possible, put the raspberries in a pan with a little water and the Truvia, bring to the boil and simmer for a few minutes so the juices run out and the raspberries defrost. Mix the cornflour with 2 tbsp cold water, then pour in along with the chia seeds, constantly mixing well while on a medium heat. Cook for a few minutes, constantly stirring, then remove on heat and leave for at least 10 minutes to thicken.
When the base has cooked, remove from oven then spoon over the raspberry jam so it covers the case and it evenly spread.
Bakewell topping –
- 50g ground almonds
- 50g coconut flour
- 3 tbsp Truvia
- 1 tsp baking powder
- 2 eggs
- 100g natural yogurt
- ½ tsp almond extract
- 2 tbsp coconut oil, melted
- Handful of flaked almonds (optional)
In a bowl mix together the coconut flour, ground almonds, sweetener and baking powder, then make a well in the centre. In another bowl, whisk together the eggs, coconut oil, yogurt and almond extract then tip this into the dry ingredients, stirring well so it is all combined, but do NOT overmix.
Once you have spread the jam over the cooked base, smooth this over the top, scatter over the flaked almonds if using) and bake for 20-25 minutes (you made to cover it with tin foil so it doesn’t burn!). Remove from oven and leave to cool.
When you’re ready to serve, cut into 12 and carefully remove from the tin. Now, get indulging innocently!