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Ingredients
  • 250 grams butter, softened
  • ½ cup rapadura sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk of your choice
  • 1 ½ cups white spelt flour
  • 1 ½ cups wholemeal spelt flour1 cup desiccated coconut
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup raspberry jam (I use St Dalfours)
  • 1 to 2 cups frozen raspberries
  • ¼ cup shredded coconut
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