Jammy berry traybake

Bright, zesty, and bursting with berries—this Berry Lemon Tray Bake is as good for your gut as it is for your taste buds. Made with protein-rich almond flour, antioxidant-packed berries and chia seeds for a gentle boost of omega-3s and prebiotics, this naturally sweetened bake skips the refined sugar without skimping on flavour.

It’s the perfect light dessert this Easter weekend to satisfy sweet cravings whilst keeping you feeling nourished and energised. Sweet, simple, and gut-friendly—what more could you ask for?

Serves 12

• Prep 10 mins
• Cook 25 mins
• Total 35 mins
• Storage Tupperware in the fridge for 4 days or freezer for 2 months

Ingredients

• 250ml almond milk
• 2 tsp apple cider vinegar
• 200g plain flour
• 75g almond flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/3 tsp salt
• 65g coconut sugar
• 80g vegan butter, melted, odourless coconut oil or light olive oil
• Zest of 1 lemon + 2 tbsp lemon juice
• 1 tsp vanilla extract

Berry Swirl compote

• 200g PACK’D organic frozen Summer Berries
• 1 tbsp water 
• 2 tsp chia seeds

Method

Preheat the oven to 375F. Line a 13.5 x 9.5 inches baking tray with parchment paper and grease well with vegan butter.

In a small bowl combine the almond milk and apple cider vinegar to make a vegan buttermilk. Set aside for 10 minutes. 

In a large mixing bowl, combine the flour, sugar, almond flour, baking powder, baking soda, salt, and lemon zest.

In another large bowl, whisk together vegan butter / oil, vanilla extract and lemon juice. Stir in the vegan buttermilk using a hand balloon whisk, until combined.

Add the dry ingredients to the wet, folding with a spatula until smooth.

Add berries and water to a small saucepan. Cook for 5 mins till soft and the juices have concentrated. Turn off the heat and add the chia seeds. Set aside for 15 minutes to thicken. Add a touch of water if needed to loosen.

Fill the tray with the batter and dollop on the berries. Use a toothpick to swirl the berries a little into the dough and bake for 25 about minutes until set. Allow to cool in pan for 10 mins then transfer to a wire rack to fully cool before slicing.