Berry Filling;

• 450g frozen mixed berries 

• 150g rhubarb 

• 3 tsp chia seeds

• 1.5 tsp gelatin mixed into 2 tsp water to bloom

• 1.5 tbsp honey 

• 2 tsp lemon juice 

• 1 tbsp water

• 1 tsp vanilla extract

Base;

• 1 cup almond meal 

• 1 cup spelt flour

• ½ cup dessicated coconut 

• 1 egg

• 3 tbsp honey 

• 3 tbsp butter 

• 3 tbsp coconut oil 

• ½ tsp baking powder 

• 1 tsp apple cider vinegar 

• 1 tsp vanilla extract

1. Preheat the oven to 170 degrees 

2. Chop the rhubarb into small pieces

3. Bloom the gelatin by adding the gelatin into the water. Stir well and allow to thicken

4. Take out a small saucepan and add in the mixed berries, chopped rhubarb, bloomed gelatin, chia seeds, honey, lemon juice, water and vanilla 

5. Cook over a low heat for roughly 10 minutes until the gelatin is dissolved. Set aside 

6. Make the base by adding the almond meal, flour, coconut and baking powder to a large bowl. Mix gently 

7. Melt the honey, butter and coconut oil together and pour into the dry ingredients

8. Add the in the egg, vanilla and apple cider vinegar and mix to combine 

9. Preserve one cup of the base for the top and firmly press the remaining into a lined baking tray (20inx20in), pressing out to reach all of the sides 

10. Pour the berry and rhubarb mixture over the base 

11. Crumble remaining mixture over the top and bake in the oven for roughly 20 minutes until golden on top 

12. Allow to cool slightly before placing into the fridge to set for at least two hours 

13. Slice and serve