Ginger and Tahini Crumble Bars
Ingredients
- 270g / 3 cups rolled oats
- 75g / 3/4 cup almond flour
- generous pinch of salt
- 4 tbsp tahini
- 120ml / 1/2 cup coconut oil
- 400ml ginger jam
Preparation
Preheat your oven to 180°C or 355°F.
Add all ingredients except for the ginger jam to a food processor.
Line a baking dish with paper; a brownie tin works well.
Press two-thirds of the mixture onto the bottom of the baking dish, poke a few holes with a fork for air, and bake for 10 minutes.
Let it cool for 10 minutes, then spread the ginger jam over it and crumble the remaining mixture on top.
Bake for another 20 minutes.
Allow to cool completely, or freeze before cutting into pieces.
