Toast pecans at 180 degrees C for 8-10 minutes. Cool and chop lightly.
Layer raspberries in lightly oiled, medium glass casserole dish.
Combine maple syrup, oil and mix until smooth.
Mix oats and toasted pecans. Stir in maple syrup mixture and fold through. Sprinkle on the top of the raspberries.
Bake at 180 degrees for 20 minutes, or until raspberries are soft and topping is golden.
While raspberries are baking, puree tofu with vanilla and rice syrup until very smooth. Drizzle tofu-vanilla cream over raspberry crunch and serve hot or warm.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1768 kj |
| Calories | 423 kcal |
| Fat | 20.1 g |
| Saturated Fat | 1.6 g |
| Total Carbohydrate | 51.2 g |
| Total Protein | 5.5 g |
| Fibre | 7.6 g |
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