Fermented Almond Strawberry Bar

Ingredients

• 250g oat flour (fine)
• 150g almond flour (defatted, blanched, finely ground)
• 65g date syrup
• 3g almond extract
• 2.25g sea salt (fine)
• 70g filtered water
• 75g refined coconut oil
• 40g blanched almond butter
• 75g fermented almonds
• 175g strawberry filling

Equipment

• 8x8 inch baking dish
• Food processor
• Parchment paper

Preparation

1. Preheat the oven to 175°C (350°F). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two opposite sides for easy removal.
2. In a food processor, pulse together oat flour, almond flour, date syrup, almond extract, sea salt, water, coconut oil, and almond butter 2–3 times.
3. Run the processor on full speed until the mixture forms a dough that holds its shape when pressed, about 30 seconds.
4. Add fermented almonds and pulse about 20 times to mix in, leaving some large almond chunks.
5. Press half of the dough into the bottom of the baking dish to form an even crust.
6. Spread the strawberry filling evenly over the crust.
7. Sprinkle the remaining dough over the filling, leaving some larger clumps for texture.
8. Bake for 30–35 minutes or until the top is golden brown and the filling is bubbling slightly at the edges.
9. Let cool completely on a wire rack, about 1 hour.
10. Lift out using parchment overhang and cut into 50g bars.