Preheat the oven to 350F.In a small-medium oven-safe baking dish (mine is a vintage pyrex about 7.5 inches across, 3.5 inches deep), combine the raspberries, mango, and honey.In a separate medium mixing bowl, combine the almond meal, hemp hearts, tapioca starch, sunflower seeds, baking powder, chia, psyllium, and pinch salt.Combine the honey, coconut milk, and vanilla until well mixed in a small bowl, then add to the dry mix. Stir to combine.Pour the batter over the berry/mango mix.Bake 30-35 minutes, until the edges are golden brown and the porridge is hot all the way through.Let cool 5-10 minutes before serving. Serve with coconut milk poured over top. Enjoy!