Unfortunately, and it breaks my heart to say this, but I don’t really like eating baking or sweets.
Eating whole foods such as grains and good fats balances blood sugar and provides real energy and satiety, so that you aren’t always looking for that sugar high. I also credit bitter dark green leaves, like kale, spinach, silverbeet, rocket etc, for balancing my pallet. Having that variety of flavours in your diet helps you taste things for what they are. They also balance blood sugar and provide huge amounts of iron, fibre, and phytonutrients, but there's no need to brag. The sourer fruits like berries, plums, and citrus are also great transition foods. The sourness really brings out the sweetness through contrast, rather than layer upon layer of different forms of sugars, like we find in so many foil packages.
Plum Crumble Bars
1 cup sunflower seeds
2 tbsp chia seeds
¼ sesame seeds
2 tbsp whole flax seed (1 tbsp if using ground)
1 very ripe banana
½ cup of coconut butter
3 tbsp raw honey
1 tsp cinnamon
½ tsp ground cloves
¼ cup water
8-10 Plums – Or any fruit that you prefer, or is in season.
2 tsp coconut sugar
Take aside 2 cup of oats and half of the sunflower seeds and pulse in the food processor to make a coarse flour. Add to a bowl with the remaining whole oats and seeds.
In a blender blitz the banana, coconut butter, honey, spices, and water until smooth. (If you cannot coconut butter you can use coconut oil and just add a little shredded coconut for texture).
Add the wet to the dry and combine. It will be a wet, chunky dough.
Press two thirds of the mixture into a small tin (any shape you like really), until you have a layer that covers the bottom.
This is the fun part, the fruit layer. I used a few different varieties of plum for my slice. Cut them in half, remove the stone, and place them cut side down haphazardly until they cover the base. You can use whatever fruit you like! Any stone fruit can be treated in the same way; you could add berries; if you want to use apples or pears, just slice thinly and layer across the base. Anything goes.
Once you’ve artistically arranged your chosen fruit, crumble over the remaining dough. You can do this as roughly as you like, but the more little peaks you have sticking up, the more little crispy bits you get.
Sprinkle with the coconut sugar and bake in a 180 degree oven for 35-40 minutes or until crispy and golden.