Hi, I’m Lika, I am 19 years old. At first, when I started cooking, it was more of an expression of my desire for independence, but over time, that process became an integral part of my life. From the age of 10 I was preparing dishes, desserts and sharing them with everyone, and the positive emotions received from them were my main driving force that motivated me to do more. I was 14 years old when I decided to make cooking my profession. I enrolled in a culinary academy at the age of 17 and from the very first minutes of working in a large, professional kitchen, I was convinced that I was exactly in a place where I could feel the great happiness. I am planning to abroad in the future to improve my knowledge and experience. - Lika Esaiashvili
130
130
gr.
oatmeal
115
115
gr.
oat flakes
175
175
gr.
honey
70
70
gr.
coconut oil
4
4
gr.
salt
5
5
gr.
vanilla
360
360
gr.
berries
30
30
gr.
lemon juice
20
20
gr.
chia
2
2
gr.
lemon zest
Preheat the oven to 180 degrees. Cover the baking tin with parchment (so that the edges are covered as well). Mix oatmeal, oat flakes, honey (115 g), melted coconut oil, salt, vanilla in a large bowl.
Mix well by hand, it should be a dough-like, sticky mass, if it is a little dry we can add 1-2-tablespoon of water. Take a small piece of dough, plasticize and freeze it for a while (we will use it for topping). Roll out the remaining dough into a parchment-covered dish, make sure that the dough is completely covering the baking dish, and then put it in the fridge to prepare the berry jam.
Put berries, honey (60 g), lemon zest, lemon juice, chia in a small saucepan. Let stand for 1-2 minutes over medium heat until bubbles emerge. Mash the berries with a fork or a fork and masher and continue cooking for another 2 minutes, stir continuously so that it does not burn.
Transfer the cooled up jam into a dough-coved dish, remove the remaining dough from the freezer and sprinkle the jam into small pieces on top. Bake for 35 minutes until the surface is golden brown and crispy. Remove from the oven and leave for 10 minutes, then remove the baked mass with parchment and place on a cooking grid for cooling. Chill for 3 hours, then cut to desired size.
How To Serve
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