Summer berry traybake recipe

  • Serves 9 (makes 9 squares)
  • 10 mins to prepare and 35 mins to cook, 15 mins to cool
  • 245 calories / serving
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A sweet and delicious delight that's bursting with summer flavour, this tasty bake with seasonal berries, flaked almonds and maple syrup is sure to go down a treat and will be right at home in your picnic hamper.

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a 20cm (8in) square loose-bottomed cake tin. Unroll the croissant dough and cut into approximately 2.5cm (1in) wide strips.
  2. Lay half the dough strips over the base of the tin – scrunching them up a little as you go. Sprinkle over the sugar and mixed spice. Scatter over the blueberriesraspberries and cherries, and ground almonds. Lay the remaining dough strips on top – scrunching them up a little as you go. Brush with the milk and scatter with the flaked almonds.
  3. Bake for 15 minutes until puffed up and golden. Cover with foil and bake for a further 15 minutes until cooked through. Uncover, brush with the maple syrup, then re-cover and bake for a further 5 minutes. Cool in the tin for 15 minutes, then cut into 9 squares. Serve warm or cold.

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  • Ingredients

  • 500g croissant dough
  • 1 tbsp golden caster sugar
  • 1 tsp mixed spice
  • 50g (2oz) blueberries
  • 75g (3oz) cherries, halved and pitted
  • 75g (3oz) raspberries
  • 25g (1oz) ground almonds
  • milk, to glaze
  • 25g (1oz) flaked almonds
  • 3 tbsp maple syrup
  • Energy 1025kj 245kcal 12%
  • Fat 12g 17%
  • Saturates 5g 25%
  • Sugars 10g 11%
  • Salt 1.2g 21%

of the reference intake
Carbohydrate 28.1g Protein 5.8g Fibre 1.2g

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