My garden is full of flowers, giving me the idea to turn them into a slice.

Ingredients pressed into the slice pan

Oat and flower petal slice

INGREDIENTS

• 1 cup diced flower petals (I forgot to dice them up)
• 1/2 cup coconut oil
• 1/4 cup honey
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
  

  Scented geranium, Heartease pansy, Red clover, Buckshorn plantain (slender leaves, long seed heads)

• 1/2 teaspoon cardamom
• 1-2 tsp of lemon zest
• 1 cup old fashioned oats
• 1 cup shredded unsweetened coconut (save a few sprinkles for garnish)
• Tbsp of Icing Sugar (optional – used to dust the finished bars)

INSTRUCTIONS

• Melt coconut oil, honey, salt, vanilla extract, cardamom and zest together in a saucepan.
• When liquid mixture melts turn the heat down to low, add the oats and coconut and stir to coat.
• Continue warming on low heat for just a couple minutes to allow the ingredients to soften
• Line the pan with baking paper leaving the sides of the paper hanging over the sides of the dish.
• Once your oat mixture has cooled, fold in your shredded flower petals (I forgot to do this). Stir until
  

  Petals of Stock (Maroon red), Calendula (orange), Herb Robert (pink), Scented geranium (pink), Mizuna (yellow), Oxeye daisy (white), Red clover (slender pink)

  flowers are distributed throughout the mixture.

• Now press your oat mixture into the pan as evenly and firmly as you can. ( I like to use the back of a spatula). If you want balls now is the time to roll them, making sure you squeeze and compress them tightly together.
• Place your bar mixture or balls in refrigerator and allow to cool completely- at least two hours, but best overnight.
• For bars, remove the oat mixture from baking paper and
  

  Petals folded into mixture

  with a sharp knife cut into approximately a dozen small bars.

• Sprinkle with shredded coconut, a wee bit of lemon zest.  Store in the fridge in an airtight container for about 2 weeks.