I’ve had raw foods on my mind lately. Not salads and such. But hearty, wholesome, healthy desserts that can also be a snack or part of a well-rounded breakfast without any of the guilt. I could say it’s part of thinking ahead to Andrew Wilder’s October Unprocessed event at Eating Rules. But not really. It’s more likely related to the fact that I had to give up dairy about a month ago and I’m trying to widen my repertoire even more.
After a few tries, I wound up with these Raw Lavender Blueberry Bars that I was pleased with. I was eating them for snacks, with breakfast, and as a dessert. Now, if I could only get the Raw Banana Pudding to come together like it should…
One word of warning, store these uncovered in the fridge. The condensation from covering it will make the crust soggy. These will keep for at least a week in the fridge.
Raw Lavender Blueberry Bars
Crust: 2 cups almond meal/flour
1/4 cup coconut oil
1 tablespoon raw local honey, optional (or other sweetener for vegan option)
Filling: 24 ounces blueberries
2 tablespoons raw local honey (or other sweetener for vegan option)
1/2 cup water
1 tablespoon agar agar flakes
1/2 tablespoon lavender, plus more for garnish
Wash blueberries and lay out to dry. In a small bowl or 1-2 cup glass measuring cup, pour in the water and agar agar. Mix just a little and set aside. You want the agar agar to expand quite a bit. In a medium mixing bowl, add the almond meal, coconut oil, and optional sweetener. Cut the oil into the almond meal with a fork until small crumbs form. Transfer the crust mix into an 8 x 8 pan. Press the crust out to the edges of the dish, then place in the fridge for 15 minutes. In a large food processor or a blender, place the blueberries, sweetener, and lavender. Process for at least 30 seconds. Stop and add the water agar agar mix and then process another 1-2 minutes. Pour over prepared crust and chill at least 30 minutes. Cut and serve cold. Garnish with a pinch of lavender.
This post is linked to Friday Foodie Fix at The WHOLE Gang.