Ingredients: 1 cup gluten-free rolled oats 1 1/2 cups oat flour 1/2 cup almond meal 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon mixed spice 1/2 cup melted coconut oil 250 grams blueberries 150 grams raspberries 1/2 cup maple syrup 1 tablespoon cornstarch Method: Preheat the oven to 180°C and line a baking pan with parchment paper. In a mixing bowl, combine oats, flour, almond meal, baking powder and spices. Add melted coconut oil and mix until the mixture resembles wet crumbs. Transfer 3/4 of the mixture to the bottom of the prepared baking pan and press it down firmly using a spatula. Place in the oven for 20 minutes. In a saucepan over medium heat, combine blueberries, raspberries, maple syrup and cornstarch. . By @cook.vegetarian