In a large mixing bowl, mix together almond flour, oat flour, oats, maple syrup, coconut oil and salt until fully combined and it becomes a crumbly dough. Reserve 3 large tbsp of mixture before transferring rest of mixture to a lined 8x8 baking tray. Bake for 10 mins.

Meanwhile, add strawberries, maple syrup and lemon juice to a pan or saucepan and cook on medium-low heat for 2 mins. Shake up your Clear Whey Isolate and add to pan. Bring pan to a low simmer and cook strawberries for 5 mins, until soft and the majority of liquid has evaporated, leaving a thick strawberry sauce. 

Add strawberry sauce to biscuit base, spread evenly, then top with reserved biscuit base mixture. Bake for 30-35 mins, until crumbs on top being to turn golden.

Once baked, remove from oven and allow to completely cool or your bars will be too crumbly cut into slices. You may want to use a fridge to speed up this process. Once completely cooled, slice into 12 slices.