gluten-free flour mix old fashioned rolled oats (gluten-free) baking soda pink salt coconut oil coconut sugar plant-based milk) chopped almonds vanilla extract 8 ounces of organic Strawberry Jam optional fresh strawberry slices
Preheat the oven, and line baking pan with parchment paper (if you have, I didn't). In a large mixing bowl, combine flour, oats, baking soda, and salt.
In a smaller bowl combine coconut oil, coconut sugar, milk, and vanilla extract.
Add your wet mixture to the dry mixture and combine well.
Set a third of the mixture aside for topping. Press remaining mixture onto the bottom of a prepared 9-inch square baking dish. Bake uncovered for 20 minutes at 350 until the crust is raised and set.
Remove from oven and spread fruit jam (or conserve) evenly to coat.
Sprinkle almond slivers on top of jam evenly to coat.
Optional to add a few fresh strawberry slices layered and spread out sparingly).
Sprinkle with reserved oat mixture; press lightly to coat with fingers or the back of a spoon. Bake 15 minutes until slightly brown. Cool before cutting.
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