Raspberry Cake Spheres

Ingredients:

150g raspberries

150 g cold unsalted butter, cut into cubes (or dairy free stork)

1/2 cup maple syrup

350g gluten free flour

1 tsp baking powder pinch salt

100g white chocolate chips (can use dairy free)

Method:

1. Preheat the oven to 170°C. Line a cookie sheet with parchment paper.

2. In the bowl of a stand mixer, add cubes of cold butter and maple syrup. Beat on high for 2 to 3 minutes until creamy.

3. Add the raspberries. Beat on high for 1 to 2 minutes.

4. Then, add in flour, baking powder and sea salt. Stir to combine.

5. Fold in chocolate chips.

6. Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart.

7. Bake for 35 to 40 minutes. Allow to cool for 5 minutes before eating.