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22oz / 700g Almond flour
3oz / 75g Almond Flakes
20oz / 600g Raspberries
4oz / 100g Rolled oats
1 tsp Baking powder
5oz / 150g softened Butter
8oz / 250g sugar
5oz / 150g Almond flour
1oz / 25g Almond flakes
2 Eggs
3oz / 100g softened Butter
3oz / 100g sugar
1 tsp Baking powder
5oz / 150g Raspberries
2oz / 50g rolled oats
1. Add your butter and sugar into your mixing bowl, insert the butterfly whisk cream together on manual mode speed 3 stir for 90 seconds. Scrape down the sides.
2. Crack your two eggs into a small bowl then beat well. Add your almond flour, baking powder, oats and raspberries into the mixing bowl. On manual mode mix the batter on speed setting 3 stir for 60 seconds. Whilst mixing slowly pour the egg through the hole till fully combined.
3. Line a 6 inch cake tin with parchment paper and preheat your oven at 320f / 160c. Empty the contents into the cake tin and sprinkle over the almond flakes. Bake for 35 minutes till cooked through.
2oz / 50g Almond flakes
3oz / 100g Almond flour
2oz / 50g Rolled oats
2oz / 50g Butter
5 oz / 150g Sugar
15oz / 450g Raspberries
1. Make your crumble by adding the almond flakes, almond flour, rolled oats, butter and a third of the sugar into the mixing bowl. Using knead mode mix for 30 seconds.
2. In a baking dish add your raspberries and the remaining sugar mix well. Sprinkle the crumble mix over the top and baking in a preheated oven at 360f / 180c for 30 minutes.
15oz / 450g Almond flour
25oz / 750g Water
1. Add your Almond flour and water into the mixing bowl and with the measuring cup inserted blend for 90 seconds at speed setting 10.
2. Pass through a sieve and you’ve made it.