Ingredients
- For the crust and the topping
-
1/2 cup
almonds
-
3/4 cup
rolled oats
-
1/4 cup
almond meal
-
1/4 cup
coconut sugar
-
1/3 cup
coconut oil
- For the strawberry filling
-
1 1/2 cups
sliced strawberries
-
1/4 cup
your favorite strawberry jam
-
2 tablespoons
orange juice
-
1 tablespoon
coconut sugar
-
1 tablespoon
cornstarch
Directions
-
Preheat the oven to 375F and grease a bread tin with oil.
-
In a blender or food processor, pulse the ingredients for the crust until coarse, but evenly sized. Press into the bread tin and bake for 15 minutes, or until golden-brown. Set aside and decrease the oven temperature to 350F.
-
In a small saucepan or pot, stir together the ingredients for the strawberry filling until thickened, or about 5-7 minutes. Remove from heat and pour into the pan on top of the crust. Set aside.
-
Stir together the ingredients for the topping and sprinkle on top of the strawberry filling. Bake for 20-25 minutes, or until the topping has crisped and turned golden-brown.
-
Remove from oven and cool slightly before serving. Store leftovers in an airtight container for up to one week.
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Enjoy!
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