Strawberry Oat Ginger Confection

Ingredients:
3 cups old fashioned organic oats
½ cup almond milk
½ cup chia powder
2 tbsp. mandolin grated ginger
½ cup organic maple syrup
1 tsp. ground cinnamon
¼ tsp. Himalayan sea salt
2 cups chopped fresh strawberries

Directions:
Preheat the oven to 350 degrees. Place the oats, chia powder, and almond milk in a large mixing bowl and mix until evenly distributed. Set aside. Chop the strawberries into small pieces. Grate the ginger with a mandolin grater. Add ginger, cinnamon, salt, and maple syrup to the bowl. Also add 1 cup of strawberries to the bowl, saving the remainder for garnish in the refrigerator. Take a 7” x 3” round cake pan with a removable bottom and coat the inside of the pan with coconut oil. Pour the contents of the bowl into the center of the pan. Use a round food press to make sure the contents of the pan are evenly distributed solidly. Place the pan into the oven on the center rack and bake for 45 minutes. Remove from the oven and gently open the hook on the side of the pan. Before removing the side of the pan, go around the edge with a thin knife so that the confection comes out without broken sides. Let cool for 10 minutes. Remove the side of the pan. Let the confection cool for another 10 minutes. Take a cake spatula and remove the confection from the bottom of the pan. Place the confection onto a decorative plate. Sprinkle the remaining cup of strawberries on top. Use your imagination to garnish the top.

Serves 6.
Will last covered for 3 to 4 days in the refrigerator. Can last in the freezer for 1 month.