Gluten-Free, Dairy-Free, Serves 20

• 1 cup fresh raspberries
• 2 eggs
• 1 Tbsp Raspberry chia jam
• 2 Tbsp fresh Lemon juice
• 1/2 cup vegan butter
• 3/4 cup coconut flour
• 1 cup Stevia sugar
• 2 lemons zested
• 3/4 cup xylitol sugar
• 1/4 tsp sea salt

Directions:

Preheat the oven to 350 degrees F. Into a large bowl cream together the butter and sugar. Once the butter has been well combined with the sugar beat in the eggs one at a time. Add in lemon zest and juice and mix together well. In a medium-sized bowl combine the flour and salt. Once combined slowly combine the wet and dry ingredients together. Pretreat your baking dish of choice, I use a 9×13 inch dish treated with coconut oil and lined with parchment paper for easy removal. For the layered look pour the lemon batter down and puree together the raspberries and jam. Top the lemon layer with raspberry mix and bake until a toothpick comes out clean. You can also fold the berries into the lemon mixture and bake then top with the jam thinned down with additional lemon juice. Each option tastes great and is beautiful!