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Vanilla & Raspberry Shortbread


  • 170g gluten free oats

  • 120g Manuka honey 

  • 110g melted coconut oil 

  • 100g ground almonds 

  • 2 tsp pure vanilla extract

  • 15-20 chopped raspberries 


  • Blend the oats into a flour consistency 

  • Place in a bowl with the ground almonds, melted coconut oil, maple syrup & vanilla extract 

  • Stir and mix well until a dough forms 

  • Add in the chopped raspberries, ensuring they are evenly distributed 

  • Transfer the mixture to a lined baking tray, pressing down firmly, making sure it is smooth & even 

  • Bake in a pre-heated oven @ 190C for 25-30 mins (until the edges turn golden brown and crispy)

  • Remove from the oven and allow to cool before cutting into bars/squares




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