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INGREDIENTS
  

  • 120 g almond flour
  • 100 g oats ground into flour
  • 80 g honey
  • 40 g almond butter or melted coconut oil
  • 70 g roughly chopped almonds
  • 2 tbsp orange blossom water, 30 ml
  • 1 tsp vanilla extract
  • A small pinch of salt
  • Optional: icing sugar for dusting

EQUIPMENT

  • Blender or food processor
  • Large bowl
  • Small bowl
  • Spoon or spatula
  • 20×20 cm pan
  • Baking paper
  • Refrigerator

METHOD
 

  1. Grind the oats in a blender until they resemble fine flour.
  2. In a large bowl combine the almond flour, oat flour and salt.
  3. Add the chopped almonds and mix well.
  4. In a small bowl mix the honey, orange blossom water, vanilla and melted coconut oil or almond butter.
  5. Add the wet ingredients to the dry and mix until a sticky but firm dough forms.
  6. Transfer the mixture to a 20×20 cm pan lined with baking paper.
  7. Press down firmly to create an even layer.
  8. Refrigerate for 2–3 hours until fully set.
  9. Cut into bars of approximately 35 g each.
  10. Optional: dust lightly with icing sugar before serving.

NOTES

  • Texture is soft and crumbly, inspired by traditional greek kourabiedes.
  • Almond butter gives a more intense almond aroma than coconut oil.
  • Store refrigerated in an airtight container.
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