💜 Lavender Roseberry 🌹Crumble Bars 🍓 Recipe

(plant-based, vegan, gluten free, dairy free, unprocessed sugar free)

Ingredients (all organic if possible)

Dough:

• 3 cups oats (naturally gluten-free)

• 1.5 cups almond flour or coconut flour

• 1 medium mashed banana

• 1/4 cup maple syrup

• 1/4 cup agave 

• 1/4 cup (60 g) coconut milk canned or (50 g) coconut meat + 1/8 cup almond milk

• 2 tsp baking powder 

• 2 tsp Himalayan salt

Lavender Roseberry Filling:

• 1 Tbsp dry edible rose petals

• 1 Tbsp dry lavender flowers

• 3 cups diced fresh strawberries

• 1/2 cup almond flour or coconut flour

• 1/3 cup maple syrup

• 1/3 agave

• 2 tsp pure lemon 

• 5 tsp chia seeds

• 6 tsp tapioca flour

• 1 tsp Himalayan salt

Instructions

• Mix all ingredients for the dough in food processor or mix by hand.

• Press 2/3 of the dough evenly into a greased baking dish. My pan measures 7 x 11 inches (18 x 28 cm).

• Put the ingredients for the lavender roseberry filling in a saucepan, bring to a boil, let it simmer for 10 minutes on low to medium heat and keep on stirring.

• Pour the lavender roseberry filling over the crust.

• Sprinkle additional lavender flowers and rose petals on top of the filling.

• Crumble the remaining 1/3 dough on top of the Roseberry filling.

• Bake in the oven at 360°F / 180°C for about 25 minutes.

• Sprinkle additional lavender flowers and rose petals on top of the crumble for extra decoration and flavors. 

Let it rest and cool down then transfer it to the fridge to allow it to firm up. Cut before serving in small squares or rectangles. Store in fridge for up to 3 days. The fresher the strawberries, the longer it will stay well.