In a bowl combine strawberries and 2 tablespoons sucanat.
Set aside for at least 10 minutes or place in the fridge overnight.
Coarsely mash the berries (I used a potato masher). They should measure about 1 1/3 cup.
Pour into a small saucepan. Turn heat to medium and cook and stir until most of the liquid has visibly evaporated and the berries are the consistency of warm jam. This should take about 15 minutes. The mixture should now measure about 2/3 cups.
Remove from heat and cool for at least 7 minutes before stirring into the rest of the batter. (This step can be done the night before.)
In a medium bowl combine the yogurt, water, and whole wheat or buckwheat flour.
Stir in the oats. The mixture will be very dry.
Cover the bowl with an air-tight lid or plastic wrap and set in a warm place for 12-24 hours.
After the oaks have soaked, preheat the oven to 350 degrees.
Combine the coconut oil or butter and remaining 6 tablespoons sucanat in a small bowl.
Whip in the egg, almond extract, baking soda, and salt.
Pour this mixture over the oats and combine with an electric mixer until smooth. (You need an electric mixer because the oat mixture is quite dry).
Stir in the strawberry sauce by hand, just until combined.
Using a little butter or coconut oil, grease an 8×8″ or 9×9″ baking pan.
Poor the batter into the pan. Sprinkle the sliced almonds over the top.
Bake at 350 degrees for about 25 minutes or until the edges are light brown and start to pull away from the pan.
Serve with a few tablespoons heavy cream drizzled over each slice.