- Chop the berries with a fork / blender.
- Add the lime juice and syrup to the berries, and warm it all up over low heat, without boiling.
- Add the chia seeds, and stir.
- Leave the mixture for 2-3 hours, for the chia seeds to swell, and for the filling to become thick.
- Grind the oat flakes to the flour state.
- Mix the oatmeal with almond flour; add the cinnamon and salt, and mix.
- Soften the butter or melt the coconut oil.
- Add the butter and syrup to the flour mixture, and knead the dough.
The dough will gather into a ball; it will not be sticky, easy to work with, like shortcrust pastry.
Assembly & baking
- Divide the dough into 2 equal parts.
- Roll out one part on parchment in a thin layer into a rectangle ~ 20*27cm (7.87*10.63 inch).
- Put half of the filling along the entire length in the center.
- Cover the filling first with one side of the dough, and then with the other.
- Cut the layer into 3-4 parts. Turn the bars with the seam down.
- Cool it in the fridge for 20 minutes. Meanwhile, do all the same with the second part of the dough and the filling.
- Bake the cookies at 356 (180C) for about 20-25 minutes.
Store the cookies / bars in a closed container.