Preheat oven to 200°C (180°C fan bake). Line a baking tray with greaseproof paper.
Melt the coconut oil in a large bowl over simmering water or in a microwave.
Remove and add the zest and juice, maple syrup, vanilla and salt with the ground almonds and berries.
Sieve in the flour with the baking powder and bicarbonate soda, and gently stir to form a dough. Add the milk, spoon by spoon as needed.
Add the berries and shape into a rectangle, roughly 2.5 cm thick. Dough should not be sticky; if so, sprinkle with a little extra flour.
Cut into 8 squares and place on the baking sheet at least 2 cm apart. Brush with plant milk and bake for 20-25 minutes until brown (cover with a little foil if browning too much).
Allow to cool. Serve immediately with vegan butter or store in the fridge.