Strawberry rhubarb protein squares in camelina crust

[Crust]

1 cup (250 mL) oats

½ cup (125 mL) camelina seeds

2 scoops of vanilla protein powder (or protein powder of your choice)

2 tbsp. (30 mL) flax seeds

2 tbsp. (10 ml) ground cinnamon

1 C. (5 ml) salt

3 tbsp. (45 ml) unsweetened almond milk

2 tbsp. (30 mL) camelina oil

[Accompaniement]

2 cups (500 mL) rhubarb, cut into small pieces

1 ½ cups (375 ml) Quebec strawberries

1 C. (15 ml) lemon juice

1 C. (15 mL) maple syrup

2 tbsp. (10 ml) liquid vanilla

2 envelopes of powdered gelati

1. Place the oats, camelina seeds, protein powder, cinnamon and salt in a food processor. Reduce to powder with still visible pieces.
2. Transfer the preparation to a bowl. Add the almond milk and camelina oil. Mix well to obtain a slightly damp paste.
3. Transfer the dough to an 8X8 silicone dish and flatten well to make a large patty. Send to freezer for 15 minutes.
4. In a pot over medium heat, put the pieces of rhubarb. Cook for 5 minutes, before adding the strawberries.
5. Add ¼ cup (60 mL) of water to the pot, lemon juice, maple syrup and liquid vanilla. Continue cooking by simmering for 15 minutes.
6. In a small bowl, put the gelatin powder and about 3 tbsp. (45 mL) water. Mix well and let stand 3 minutes to make a gelatinous potion.
7. While the contents of the cauldron are still hot, add the gelatinous potion and mix well to make a jello jam.
8. Transfer the jello jam over the large patty. Send everything in the refrigerator for 4 hours, before unmolding and cut into 16 pieces.