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Low Carb/Sugar Free Raspberry Crumble Slice

Low Carb/Sugar Free Raspberry Crumble Slice

A great week to grab a pack of our Lower Carb/Sugar Free Pancake & Waffle Mix + Muffin Mix. A little bit of effort but worth it 😋

Low Carb/Sugar Free Raspberry Crumble Slice

1 x pack Melinda’s Low Carb Pancake/Waffle Mix
100g butter
1 egg
1 teaspoon vanilla extract
300g frozen raspberries
50g sugar replacer of choice
1 ½ tablespoons arrowroot combine with 1 tablespoon water.
1 x pack Melinda’s Lower Carb Muffin Mix
¼ cup desiccated coconut
¼ cup flaked almonds
100g butter extra, cold and cubed.

Preheat oven to 170 degrees. Grease and line a slice tin.

Prepare raspberry layer: combine frozen raspberries and 80ml (4 tablespoons) water in a saucepan and bring to the boil. Simmer for about 3 minutes. Add blended arrowroot/water. Stir until combined. Remove from heat to cool.

Prepare base: melt butter and add cracked egg and vanilla extract, combine. Add Melinda’s Lower Carb Pancake/Waffle Mix and stir until combined. Press into the base of the tin. Place in prepared oven and bake for 15 mins. Remove from oven to cool.

Prepare crumble top: combine Melinda’s Lower Carb Muffin Mix coconut, flaked almonds and stir to combine. Add chopped cold butter and use your fingers to rub the butter into the mix until nice and crumbly.

Top the prepared base with the raspberry layer then sprinkle over the crumble top.

Place back into the oven for 35 minutes until evenly browned.

Serve warm with cream or sugar free vanilla ice cream.