Oaty Raspberry Frangipane Squares

Recipe, photography and video created for Froothie.

Makes 9 squares

Base

• 180g rolled oats

• 120g plain flour

• 100g brown sugar

• 150g butter or coconut oil, melted and cooled

• 1/2 tsp salt

FILLING

• 200g frozen raspberries

FRANGIPANE

• 150g whole raw almonds

• 120g caster sugar

• 120g butter, melted and cooled

• 2 eggs

• 2 tbsp plain flour

• 1/2 tsp almond extract

• pinch salt

TOPPING

• 1/3 cup flaked almonds for topping

1. Preheat oven to 180°C. Grease and line a 20cm square tin.

2. Add the oats, flour, brown sugar, melted butter or margarine, and salt to your Froothie Optimum 9200A blender. Pulse until the mixture forms damp crumbs.

3. Press the mixture firmly into the base of the tin.

4. Bake for 15 minutes until lightly golden.

5. Scatter the frozen raspberries evenly over the warm base.

6. To make the frangipane, first wipe out your blender jug and add the almonds. Blitz until coarsely ground. Add the caster sugar, melted butter, eggs, flour, almond extract and salt. Blend until smooth and creamy.

7. Pour the frangipane over the raspberries and spread gently to cover evenly. Scatter over the flaked almonds.

8. Bake for 35 minutes, or until golden and the center is just set. Allow to cool completely before removing from the tin. Dust with icing sugar if desired, and slice into 9 squares. Serve warmed or at room temperature.