Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Topping
Utensils
One square baking tin (20 x 20 cm), lined with baking paper
How it's done
Base
In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the coconut oil and maple syrup, mix in. Transfer ¾ of the mixture to the prepared tin, press down firmly. Set aside the remainder of the mixture.
To blind bake
Approx. 10 mins. in the centre of an oven preheated to 175°C. Remove, allow to cool slightly.
Topping
Spread the chocolate pieces over the base. Mix the raspberries and cornflour, spread on top. Crumble the remainder of the mixture by hand, sprinkle on top.
To bake
Approx. 30 mins. in the centre of the oven. Remove from the oven, allow to cool slightly, cut into 16 bars, leave to cool on a cooling rack.
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