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Preheat the oven to 350F and line an 8x6 baking pan with parchment paper. I was out and greasing it really well worked in a pinch, but they were definitely harder to remove. In a large bowl, mix the oat flour, rolled oats, flax, coconut sugar, almonds, cinnamon, and salt. Add the coconut oil and applesauce. It'll seem like it won't hold together at first, but the flax will work its magic and make everything stick. In a food processor, blend the dates until a sticky past forms. Do not throw everything in at once and turn it on - there will be an almond milk explosion. Once you get a paste, add the almond milk, vanilla, and almond butter. Blend until it's a spreadable consistency. Take a cup of the oat mixture out and reserve it. Press the remainder into your prepared baking dish, using damp hands to make sure it's firm. Spread the dates over top, then crumble the reserved oat mixture on that. Bake at 350F for 20-25 minutes or until it starts to turn golden. Cool completely before cutting. Store in the freezer, and eat it cold.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Pure almond — frangipane, amaretti, cherry pie enhancement
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley