Strawberry granola crumble

• 180g gluten-free flour mix
• 140g granola 
• ½ teaspoon baking soda
• ½ cup coconut oil, melted
• 120mls maple syrup
• 60 mls milk
• 60g flaked almonds
• 1 teaspoon vanilla extract
• 225g of Strawberry Jam

INSTRUCTIONS

1. Preheat oven 350 degrees F.
2. In a large mixing bowl, combine dry ingredients. In a smaller bowl combine all wet ingredients.
3. Add your wet mixture to the dry mixture and combine well.
4. Set a third of the mixture aside for topping. Press remaining mixture onto the bottom of a prepared (we used parchment paper) baking dish.
5. Bake uncovered for 20 minutes at 160 degrees celcius.
6. Remove from oven and spread fruit jam evenly to coat. (We heated the jam to make it easier to spread)
7. Sprinkle almond flakes on top of jam evenly to coat.
8. Sprinkle with remaining mixture; press lightly to coat with fingers or the back of a spoon. Bake 15 minutes until slightly brown.
9. Cool before cutting.