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Preheat the oven to 350 °F (180 °C)
Line 9"x 9" square baking dish with baking paper.
Toss redcurrants with 2 tablespoons of coconut sugar and set aside.
In a large bowl whisk together ground almonds, buckwheat flour, desiccated coconut, quinoa flakes, cinnamon and sea salt.
Add coconut oil and maple syrup to the dry mix and using your hands mix everything well together until you have crumbly sticky mixture.
Spoon ¾ of a mixture into your baking dish and press tightly down to make the base.
Arrange redcurrants evenly on top.
Add flaked almonds to the remaining mix and crumble on top of the redcurrants.
Place into the oven and bake for about 40 minutes until browned on top.
Leave to cool down before cutting into 16 bars.