Blood Orange, Thyme & Rose Bars 
Ingredients For Crust:
Almond flour blanched 1 & 1/2 cup
Tapioca flour 1 cup
Thyme lemon 1/2 teaspoons
Rock Front Ranch Honey 3 tablespoons
Vegan butter 6 tablespoons (Miyokos is my personal fav. cold and chopped into pieces, you can also use local grass fed butter.)
Line 8x 8 pan with parchment paper, preheat oven to 350°.
Mix all dry ingredients And mix well, than add cold butter pieces, mix until all large lumps are gone. Small butter pieces are ok.
With fingers press down in pan till evenly distributed, with a fork poke hole along the bottom. Bake 10 to 15 minutes until golden.
Batter for filling:
Blood Orange half cup fresh juice, less 1 tablespoon also zest.
Tapioca flour 3 tablespoons (you can also use cornstarch or potato starch)
Beet red (for color) juiced 1 tablespoon
Rosemary’s Farm eggs, 4 whipped
Rock Front Ranch honey 5 tablespoons
Meyer Lemon juice 1 tablespoon plus zest Rosehip powder or Rose powder 1 tablespoon
Combine all ingredients until well mixed. Add to warm crust and bake for 20 to 25 minutes. It taste best when it has been cooled in the refrigerator.
Enjoy!
Foodie Facts:
Blood Orange is rich in anthocyanin, which is fantastic for the heart and the entire system, they are rich in antioxidants, which help reduce the stress of oxidation and lowers your risks of chronic health problems like cancer, heart disease, and diabetes.
They where used in ancient times for their beautiful vibrant hue.
So beautiful, sweet and tangy!
Thyme (Thymus vulgaris) is an herb with a distinct smell. The flowers, leaves, and oil are commonly used to flavor foods and are also used as medicine for centuries. Thyme contains chemicals that help with bacterial and fungal infection’s. Great for the pulmonary system, relieves coughing and has antioxidant effects.
Rose hips are super rich in vitamin C, strengthens the immune system, promotes circulation, reduces inflammation and relieves stomach disorders.
All around these three pack a powerful punch that truly helps the immune system!

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