Ingredients

• 2 cups Gluten Free Oat Flour
• ½ cup Organic Coconut Flour
• ½ cup Golden Flaxseed Meal
• ½ tsp Salt
• 2 tsp Ground Cinnamon
• ½ cup Currants
• ⅓ cup Almond Butter
• 3 Tbsp Organic Chia Seeds soaked in 3 Tbsp Water
• ½ cup Agave Nectar
• ½ cup Unsweetened Applesauce
• ⅔ cup refined Coconut Oil, warmed
• ⅓ cup Slivered Almonds

Instructions

1. Line a 9 x 9-inch baking dish with parchment paper and set aside. Preheat oven to 350°F.
2. In a large bowl, combine oat and coconut flours with flaxseed meal, salt and cinnamon. Add currants and mix.
3. In a medium bowl, add almond butter, chia seeds, agave, applesauce and coconut oil. Stir until combined.
4. Add wet ingredients to dry and stir until they are combined. It will form a thick dough.
5. Spread into the prepared baking dish as evenly as you can. I like to take a metal spoon to spread it and then pat it down to an even layer.
6. Spread slivered almonds on top. Press them down a bit so they stick.
7. Bake for 25 minutes.
8. Once out of the oven, cut into 12 squares while still warm and then cool on a cooling rack.