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. I used a brownie tin.
Press 2/3 of the mixture on the bottom of your baking dish, make a few holes with a fork for air and bake for 10 minutes.
Let it cool for 10 minutes, then add your ginger jam and crumble the rest of the mixture on top.
Bake for another 20 minutes.
Let them cool completely or even freeze them before you cut them into pieces.
