Directions:
- Grease a Swiss roll tin (jelly roll pan) and preheat the oven to 190C/375°F If using frozen raspberries, allow to defrost and drain.
- Mix the flour and salt and roughly rub in the butter.
- Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
- Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries, squashing slightly if using fresh raspberries, to release the juice. Cover with the remaining oat mixture then press down firmly.
- Bake for 20-25 minutes until golden brown. Leave to cool for 10 minutes then cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1259.6 Kcal (5274 kJ) | ||
| Calories from fat | 477.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.07g | 82% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 449.4mg | 19% | |
| Potassium | 274.73mg | 6% | |
| Total Carbs | 193.25g | 64% | |
| Sugars | 90.31g | 361% | |
| Dietary Fiber | 7.71g | 31% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.5mg | 14% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 408.06 Kcal (1708 kJ) | ||
| Calories from fat | 154.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.19g | 82% | |
|---|---|---|---|
| Cholesterol | 39.53mg | 41% | |
| Sodium | 145.59mg | 19% | |
| Potassium | 89mg | 6% | |
| Total Carbs | 62.6g | 64% | |
| Sugars | 29.26g | 361% | |
| Dietary Fiber | 2.5g | 31% | |
| Protein | 2.34g | 14% | |
| Vitamin C | 4.1mg | 21% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.8mg | 14% | |
| Calcium | 23.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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