- 1 cup almond meal
- 1/2 cup oat flour
- 1 cup rolled oats
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup Sanitarium Smooth Peanut Butter
- 1/4 cup So Good Unsweetened Almond Milk
- 2 tbsp maple syrup (optional)
- 250g your favourite strawberry jam
Preheat the oven to 180*C. Line a square baking tray with baking paper.
In a bowl, combine the almond meal, oat flour, rolled oats, salt and baking powder. Mix well.
Add in the peanut butter and almond milk until it forms a crumbly mixture. Add in the maple syrup if you want it to be sweeter.
Press 2/3 of the mixture into the base of the tin and bake for 10 minutes (edges should be lightly golden).
Spread the jam evenly over the base then sprinkle the remaining 1/3 of the mixture over. Bake for 25 minutes or until the top becomes golden. Remove from oven and allow to cool at room temperature before slicing.
Slice into 9 even pieces. Store any leftovers in an air-tight container in the fridge for up to 1 week.
Saturated Fat (g)1.5
Dietary Fibre (g)4.8