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Preheat the oven to 180*C. Line a square baking tray with baking paper.
In a bowl, combine the almond meal, oat flour, rolled oats, salt and baking powder. Mix well.
Add in the peanut butter and almond milk until it forms a crumbly mixture. Add in the maple syrup if you want it to be sweeter.
Press 2/3 of the mixture into the base of the tin and bake for 10 minutes (edges should be lightly golden).
Spread the jam evenly over the base then sprinkle the remaining 1/3 of the mixture over. Bake for 25 minutes or until the top becomes golden. Remove from oven and allow to cool at room temperature before slicing.
Slice into 9 even pieces. Store any leftovers in an air-tight container in the fridge for up to 1 week.
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