Instructions

1. First make the raspberry purée. Rinse then put them in a small pan together with the vanilla, coconut sugar and lemon juice. Bring to the boil and cook for 5-10 minutes until you get jam-like purée. Turn off the heat and let it cool. This can be done hours or even a day ahead, but keep the purée in the fridge.
2. Preheat the oven to 180°C and line a baking tray with parchment paper.
3. In a bowl, mash the banana with a fork. Add the oats, vanilla, cinnamon and plant-based milk. Mix well. If it’s too thin add more oats - if it’s too thick, add more milk.
4. Let the mixture rest for a few minutes, then fold in the raspberry purée.
5. Make patties between your palms. Place these on the prepared baking tray.
6. Bake in the oven for approx. 15-20 minutes until golden.
7. Let them cool on a wire-rack then enjoy!