FALLing in love with Blueberry Lavender Mylk -- Berry Treats (VEGAN & GF)

 Hi Friends!

It's now fall, but I am holding onto the summer tastes. 

I recently purchased the Trader Joe's Blueberry Lavender Almond Mylk (yes, I am SO late to the game). However, I don't tend to shop there much.. lol yes, it's quite a shocker to some people.

Yet, I am a lavender lover, so I thought I'd give it a go! It tastes amazing on it's own or with granola!

But I tried it out in these fun summer berry healthy treats, and I am blown away! The subtle hint of this beverage definitely does add a lovely touch to these recipes. I hope you enjoy them as much as I do/did! Share some with neighbors or friends, or keep them in the fridge/freezer to have on hand. You know, in case you don't happen to finish them off in a few days... which would be a tad shocking. ;)

Peanut Butter Berry Antioxidant Muffins

Ingredients:

• 1 Flax Egg (1tbs flax meal, 2-3 Tbs water)
• 3/4 cup coconut sugar
• 1/2 cup unsweetened blueberry lavender almond mylk
• 1/2 cup peanut butter 
• 1/4 cup  coconut oil
•  2 teaspoons vanilla extract
•  1 cup + 2 tablespoons gluten free baking flour (I used brown rice flour)
•  2 teaspoons baking powder
•  1/4 teaspoon salt
• 1/2-1 cup fresh berries of choice (I stuck with raspberries)
•  3/4 cup mini chocolate chips (more to sprinkle on top if you'd like)! (I use EnjoyLife vegan chocolate chips)!

INSTRUCTIONS

1. Preheat oven to 400F and prep your 12 muffin pan with cupcake liners/spray cooking spray if desired/needed.
2. Add the wet ingredients to the dry ingredients and stir well.
3. Fold in the mini chocolate chips and berries last.
4. Bake for about 10 to 12 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool.

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Berry Crumble Crisp

Bottom Layer:

• 1 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup melted refined coconut oil or MTC oil
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1-1 tsp almond extract
• 1/4 tsp salt

Berry Middle

• 1 cup berries, fresh or frozen
• 1 1/2 tbsp pure maple syrup
• 1/3 cup blueberry lavender almond mylk
• 1/2 tsp arrow root powder starch
• 1 tbs chia seeds

Crumble Topping

• 1/2 cup almond flour
• 1/4 cup rolled oats
• 1/2 cup quick oats
• 1/4 cup melted refined coconut oil or MCT oil
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• optional salt

1. Set the oven to 350 degrees
2. Mix bottom layer ingredients and pat into a greased or lined 8×8 baking dish and evenly flatten. 
3. Add the berries, maple syrup, and water to a pot.
4. Heat the berries on low to medium heat. Once the berries start to soften mash with a masher or fork to eliminate any large chunks. Add the arrow root starch and chia seeds and let the berries simmer and thicken for 5 minutes.
5. Once the berries have thickened, remove from the heat and place in fridge for a few minutes to thicken.
6. Remove the berry mixture from the fridge and pour on top of the base. Spread evenly.
7. Top with the crumble topping. 
8. Bake for 20-25 minutes.
9. Slice and enjoy!