Lemon Lavender Almond Bars
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Ingredients
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2 cups Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
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1 cup Mandelin Blanched Sliced Almonds
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1/3 cup hulled hemp hearts
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3/4 teaspoon sea salt
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Pinch citric acid
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3-1/2 cups dried apricots
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Zest of one large lemon
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2-1/2 teaspoons lavender flowers, food grade
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1/3 cup Mandelin Natural Sliced Almonds, toasted, for garnish
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2 teaspoons dried lavender flowers, food grade, for garnish
Directions
Combine almond flour, almonds, hemp, sea salt and citric acid in processor and pulse until the nuts and seeds have broken down into smaller pieces.
Add the apricots, lavender and lemon extract and pulse until a smooth consistency has been reached.
Press mixture firmly into a lined tray (10” x 12” or similar), ensuring the mixture is pressed down into the edges and corners. Depth should be less than ½ inch.
Sprinkle the garnish of toasted almond and lavender on top and press into the mixture fully and evenly. Cover with wrap and chill until solid, approximately 2 hours.
Cut into 16 rectangles.
Recipe Note
Adapted from a recipe created by Chef Christine Farkas of IHeart Food Consulting