
For the bars:
200 g coconut oil
3 eggs
250 g (spelt) wholemeal flour
160 g oat flakes
100 g coconut flakes
Optionally some honey
For the topping:
750 g fresh raspberries
150 g YO Ohne Zucker Syrup Raspberry
100 g hazelnuts
Melt the coconut oil, mix with the egg and knead with the remaining ingredients. Place two thirds of the dough on a rectangular baking tray {20 x 20 cm} and press down. Chill one third of the dough.
Mix the raspberries in a bowl with the YO Ohne Zucker raspberry syrup, mash a little with a fork and spread evenly over the mixture on the tray. Chop the hazelnuts, knead with the chilled dough and spread as a crumble on the raspberries. Bake in a preheated oven at 175°C for 30 minutes. Leave to cool and cut into pieces.
Tip:Can be sweetened as desired.