Filling

• 2 cups frozen strawberries
• 1 tablespoon maple syrup
• 1.5 tablespoons lemon juice

Pastry Dough

• 2.25 cups almond flour
• 3 tablespoons tapioca or arrowroot flour
• 1 scoop FlavCity Vanilla Cream Protein Smoothie
• 2.5 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 5 tablespoons butter or ghee

• Make the filling. Put the strawberries in a pot over medium heat with a lid and let it simmer until the berries are softened and reduced. This will take about 10-15 minutes
• Add the maple syrup and lemon juice to the pot. Give it a stir and remove the pot from the heat. Then, set it aside so it can thicken.
• Meanwhile, make the dough. Add all the dry ingredients in a bowl and mix them with a whisk.
• Add the wet ingredients into the dry ingredients and mix well with a fork.
• Switch to mixing the dough with your hands and work it into a ball.
• Store the ball of dough in the fridge for an hour.
• Once you remove the dough from the fridge, divide it into two equal parts (about 220g each) and preheat the oven to 325F.
• Press out each half of the dough to fit the bottom of a small rectangular dish (about 7.5” x 6”). The dough may be a little crumbly.
• Line the dish with parchment paper (with a little overhang) and put one of the dough layers into the dish pressing it evenly into the pan.
• Pour in the filling on top of the dough. Spread it out evenly, but leave an uncovered border of dough around the perimeter of the dish.
• Carefully place the top layer of dough on top of the filling.
• Gently press down the edges of the top layer of dough to seal it with the bottom layer of dough.
• Bake it for about 35-40 minutes or until the dough is golden brown around the edges. Remove from the oven and let it cool.
• Then, cut it into six evenly sized bars and enjoy! Store any leftovers in the fridge for up to five days.