These Persimmon Rose Shortbread Crumb Bars have a gluten-free buttery shortbread base slathered with a zesty persimmon rose jam, topped with a walnut crumb and are dusted with powdered rose.
As of late, I have been experimenting with the concept of imagining the mindset of fulfillment especially when circumstances appear less than fulfilling. I do this by focusing on the feelings I would have if I were completely fulfilled. I am finding that changing my mindset regardless of my situation has a powerful impact.
It is true that this can be difficult to do when things seem bleak. However, with consistent practice, we can create new pathways in our brain that makes it easier. You are probably thinking, how can this work? This practice shifts your mindset from low frequency emotions like fear, sadness or anger to a high frequency emotion of gratitude.
The ultimate goal is to learn to live in the present because the main source of most low frequency emotions comes from past regrets or future fears.
One I my favorite ways to bring about feelings of fulfillment, is to go into nature and connect to the elements of nature. I find walking on the earth barefoot is also really helpful. During my walks I think about something that makes me smile and hold on to that feeling. I develop a memory that I can tap into at anytime.
What are some of the things that fulfill you in general? Is it taking a long walk in nature, creating art, cooking, exercising or cuddling with your kids or pet?
Sometimes it’s the little things in life that fulfill us, like these crumb bars.
Persimmon Rose Shortbread Crumb Bars - CaliZona
Ingredients
Crumble
- 1 Cup Raw Walnuts – coarsely ground
- 1/3 Cup Coconut Sugar
- 1/2 Cup Oat Flour
- 1/4 Cup Millet Flour
- 1/2 Cup White Rice Flour
- 1 Tablespoon Rose Petals -
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Powdered Cardamom
- 6 Tablespoons Butter – salted or Coconut Oil
Shortbread
- 1 Sticks Salted Butter
- 1/2 Cup Coconut Oil
- 1 Cup Millet Flour
- 1/2 White Rice Flour
- 1/2 Cup Oat Flour
- 2/3 Cup Tapioca Flour
- 1/2 Cup Coconut Sugar
- 1 Teaspoon Agar Powder
- 1/2 Teaspoon Sea Salt
Persimmon Jam
- 1 1/2 Pounds or 3 1/2 Cups Ripe Hachiya Persimmon – peeled – pureed
- 3 Tablespoons Coconut Sugar – or to taste
- 2 Teaspoon Fresh Squeezed Lemon Juice
- 1 Tablespoon Rose Water
- 1 Tablespoon Arrowroot Powder
- 1/4 Teaspoon Sea Salt
Rose Powder – optional
- 1/4 Cup Rose Petals – I recommend organic
Instructions
Crumble
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In a food processor, grind the walnuts to a fine crumb texture and pour into a large bowl.
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Add the oats to the processor and pulse until the texture is in between whole oat and flour texture then add to walnuts.
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Add the flour, sugar, coriander and salt then mix well.
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Add 1/4 pieces of butter and mix everything with your hands until it is a crumbly consistency.
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Put in the refrigerator while you make the shortbread so the butter can harden.
Shortbread
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Preheat oven to 350 degrees.
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Make sure the butter is at room temperature.
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Cream butter, sugar and pinch of salt in food processor or mixer until creamy then add flour and pulse until it’s mixed well.
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Pour out mixture into a 9″ by 14″ baking dish and press the dough evenly around.
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Poke holes all over with a fork to prevent bubbles.
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Bake for 15 to 20 minutes or until edges are golden.
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Jam
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While the shortbread is baking, start the jam.
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In a large saucepan, bring persimmon puree, sugar and lemon juice to a boil on medium high then turn to medium heat for 10 minutes. Stir frequently.
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Lower heat and simmer for 15 – 25 minutes until persimmons are dissolved and reduced.
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In a small bowl, combine arrowroot powder and rose water together.
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Add arrowroot/rosewater mix stirring continuously until well incorporated
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Remove from heat. Set aside
Rose powder
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If using whole dried roses, remove the petals, measure and grind in a coffee or herb grinder until it becomes a fine powder.
Assemble
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Preheat oven to 375 degrees.
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Spread the jam evenly over the baked shortbread and then evenly sprinkle with the crumble, lightly press down and bake for 15 to 20 minutes or until golden.
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Cool completely before cutting and removing from the pan.
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Sprinkle the bars with the rose powder.
