Lemon and Rosemary Oat Slice

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Evening guys.. A few of you have asked for this recipe because when I posted it on IG I hadn’t measured any of the ingredients. So I made it again today and made sure I wrote it down! I hope you all like it. Its better when its frozen as when its not its quite crumbly. If you decide to make it, make sure you tag me on IG! lidiaferreira__

Lemon and Rosemary Oat Slice

1/2 Cup activated almonds
2 Cups gluten free oats
1 tbsp dried currants
1 tsp vanilla essence
2 tbsp coconut oil
1 tbsp almond butter
2 tbsp desiccated coconut
2 tbsp rice malt syrup
3/4 tsp lemon rind, grated
1 tsp fresh rosemary, chopped
small pinch of salt

Add almonds to a food processor and process for 10 seconds to chop them up a little, then add oats and pulse a few times to break them up a bit. Transfer to a bowl and set aside.
In a small saucepan melt the coconut oil over a low heat and then add almond butter and whisk to combine. Take off the heat once its all melted and add the rice malt syrup. Stir together and add to the oats mixture. Add the vanilla essence, currants, coconut, lemon rind, rosemary, salt and mix to combine together. It should create a mixture thats slightly sticky.

Transfer mixture to a container/ pan/ dish lined with baking paper and press mixture down firmly with the back of a spatula. Mixture should be about 2cm thick. Add to freezer for an hour or two. Then slice and enjoyyyyy!

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