Sugar free pear and raspberry brownies
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3 tablespoons of chia seeds
1 cup of dates, finely chopped
2 cups of almond meal
1/2 teaspoon baking soda
1/2 cup grape seed oil
4 tablespoons cacao
130g of chopped pecans
250g of frozen raspberries
1 pear, finely diced
Place raspberries, dates and pear in a saucepan and simmer over low heat until raspberries have all broken down.
Cover the chia seeds with 1/2 cup of water and place to one side.
Sift almond meal, cacao and baking soda into a large mixing bowl.
Stir in oil, eggs, pecans and chia seeds.
Stir in fruit mix and combine well.
Line a square baking tin with baking paper and place mixture in tin.
Bake in a 150 degree oven for 40 minutes.
Allow to cook and cut into small squares.