Ingredients
For the base
- 100g oat flour
- 100g ground almonds or almond flour
- 4 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 tablespoons Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
- 4 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
- 150ml almond or oat milk
- 6 large fresh strawberries, halved
For the crumble topping
- 4 tablespoons rolled oats
- 3 tablespoons flaked almonds
- 1 tablespoon melted coconut oil
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 180 degrees C and grease and line a 9in x 9in baking tin.
- Mix together the oat flour, ground almonds/almond flour, coconut sugar, baking powder and bicarbonate of soda in a bowl.
- Mix together the Linwoods Milled Flaxseed with Bio Cultures & Vitamin D with 5 tablespoons hot water and set aside for 10 minutes to form a gel.
- Pour this into the dry ingredients along with the melted oil, maple syrup, lemon juice and zest, vanilla and milk - stir well to combine.
- Spoon this into your prepared tin and smooth out evenly. Arrange the strawberries on top.
- Mix together the crumble ingredients (it should be slightly sticky) then scatter over the fruit to cover. Bake for 30-40 minutes (cover with tinfoil halfway through baking to avoid burning) until firm to the touch.
- Leave to cool in the tin. Cut into 9-12 squares then enjoy!
- Keep any remaining squares in an airtight container in the fridge for up to 3 days.
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