Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
After you’ve carved your Halloween Pumpkins, be sure to save those pumpkin seeds for Toasted Lavender Gourmet Seasoning Pumpkin Seeds. With our AKL Maui Lavender Gourmet Seasoning and a visit to the oven, you can have a tasty & healthy snack at your fingertips.
Use coupon code AKLRECIPE at checkout and save 5% on our Lavender Gourmet Seasoning!
• 1 cup pumpkin seeds, rinsed and dry
• 1 ½ teaspoon Lavender Gourmet Herb Seasoning
• ½ ounce olive oil
1. Preheat oven to 375°F. In a bowl combine all ingredients until seed are coated well. Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through.
2. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.
YIELD: 1 LATTE
PREP TIME: 5
COOK TIME: 10
TOTAL TIME: 15
FOR THE LAVENDER VANILLA LATTE
• 1 tablespoon lavender-infused syrup (see recipe below)
• 6 ounces coffee (or espresso)
• 4 ounces almond milk
• 1 tablespoon Silk Vanilla Almond Creamer
• 1/4 cup pure maple syrup (or 3 T honey if not vegan)
• 1 tablespoon dried culinary lavender
Use coupon code AKLRECIPE at checkout and save 5% on our culinary lavender!
In a small saucepan, combine the syrup and dried lavender. Bring to a boil then reduce to a simmer and allow to cook for 10 minutes. Remove from heat then use a fine mesh sieve to separate the lavender bits from the syrup.
Add the warm coffee to a cup for serving then stir in 1 tablespoon of syrup and vanilla creamer until well-combined. Steam or froth the almond milk and pour on top of coffee. Sprinkle top with dried lavender, serve warm and enjoy!
1. Preheat oven to 425 degrees, with rack in center; line bottom rack with foil. On a lightly floured work surface, roll out dough to a 13-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet, and chill 30 minutes.
2. Meanwhile, in a bowl, toss together grapes, sugar, lemon zest and juice, lavender, salt, and flour. Transfer to a sieve set over a bowl; drain 30 minutes.
3. Mound mixture in center of chilled dough, leaving a 2 1/2-inch border. Dot with butter. Fold edges of dough over filling, leaving center open. Brush dough with egg white; sprinkle with sugar.
4. Bake until pastry is golden brown, about 20 minutes. Reduce oven heat to 350 degrees, and loosely cover center with foil. Continue baking until juices are bubbling, 15 to 20 minutes more. Let cool.
by Jermey Fox
YIELD: Makes about 4 cups
Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
1. Preheat oven to 300°F. Toast almonds on a rimmed baking sheet, stirring once, until golden, 15 minutes. Let cool, then transfer to a large bowl. Drizzle with oil and toss to coat. Sprinkle with sugar, lavender, and salt and toss again to coat.
· 1 Tbsp Non-Alcoholic Witch Hazel
· 2 Tbsp Carrier Oil such as almond or apricot kernel oil
· 2 Tbsp Distilled Water
· 4 drops Lavender Essential Oil
· Optional: Tea Tree Essential Oil
· Organic Cotton Rounds
· 4 oz Glass Jar with a lid (Jelly Jars work super for this!)
To make: Mix the Witch Hazel, Carrier Oil, Water, and Lavender together in a 4 oz glass jar with lid ~ set 10 of the cotton rounds within. Screw on the lid, and gently turn upside down to saturate the pads.
To use: Remove one, and blot out the extra liquid – then close your eyes, and gently wipe your face from cosmetics or, to freshen skin.
Ali'i Kula Lavender Farm Life Hacks
/ˈlīfˌhak/ - noun
1. a strategy or technique adopted in order to manage one's time and daily activities in a more efficient way
With over 150,000 visitors crossing our gates each year, we’ve come to see that visitors and Kama’aina alike enjoy making the most of what we have to offer. Part of the fun of experiencing new places and things is having the insider knowledge and gaining the tricks of the travel-trade. And we agree that it’s best to squeeze the most out everything like juicy lemon from our fruitful rows of citrus trees. (Yes! We have citrus trees!)
We’re cutting the work for you and have compiled a list of our Lavender Farm Life Hacks.
Let’s Be friends
Follow us on Facebook and Instagram and subscribe to our newsletters to receive the latest info on sales, events and take advantage of free entry offers.
Check out our website for information on a variety of specialized farm experiences. Book your tour in advance of your visit and receive a free lunch basket when you get here.
Ease Into It
Upon arrival, check in on Yelp and show our gift shop staff to get a free cup of balancing, tasty tea to enjoy as you meander the gardens. The perfect way to set the mood.
Show Us Your Mug
Earth and wallet friendly: Bring your own mug to the gift shop and receive your choice of free herbal tea or lavender coffee. We suggest sitting on our shaded patio as you listen to the birds and soak up the view.
Pick up a scavenger hunt packet at the gift shop before you begin the fun. Let the keiki or your inner child lead the way as you follow the map to collect stamps at special spots located throughout the farm. Once you get all the stamps, present to the gift shop to receive a special treasure.
We offer a flat rate for shipping, no matter how much is in your box. Our regular customers make the most of this by stocking up with as much AKL products as possible in each order. Shop our selection of lavender farm products. Happy Shopping.
Keyword fudge with salted caramel, lavender fudge
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 144 Aproximately 144 ¾-inch squares
Calories 39 kcal
Author Toni Dash
Ingredients for the Chocolate Lavender Fudge:
Ingredients for Salted Caramel Top:
Instructions for Chocolate Lavender Fudge:
1. Line a 9 by 9 inch square baking pan with foil. Set aside.
2. Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and all combine into a smooth, creamy mixture.
3. Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set or overnight.
Instructions for Salted Caramel Top:
1. Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
2. Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
3. Reduce heat to medium and add the butter. It will splatter to be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
4. Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).
5. Spread the caramel on the top of the fudge quickly smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
6. Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 x 9 pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. I found this is most easily done but cutting a strip of ¾ inch wide fudge and then cutting it into pieces. Wrap in candy foil or serve straight away!
• 1/3 cup plus 1/2 cup sugar
• 1 teaspoon finely grated lemon peel
• 1/2 cup water
• 2 tablespoons honey
• 2 teaspoons dried lavender blossoms*
• 3 1-pound containers strawberries, hulled, sliced
• Crème fraîche or sour cream
• Mash 1/3 cup sugar and lemon peel in small bowl to blend well. DO AHEAD Lemon sugar can be made 3 days ahead. Cover and store at room temperature.
• Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.
• Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately
• 1 ripe apricot, halved and pitted
• 4 tablespoons regular plain or Greek yogurt
• Honey (try wildflower or lavender)
• 1 tablespoon unsalted roasted pistachios, roughly chopped
1. 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
2. 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.
Makes 2 oz
• 3 tablespoons olive oil
• 1 tablespoon coconut oil
• 1 teaspoon cocoa butter
• 1 teaspoon Shea butter
• 1 tablespoon grated beeswax
• 15 drops lavender essential oil
• 3 tablespoons aloe vera gel
Melt the oils, butters, and beeswax in a double boiler or Turkish coffee pot. Use a medium heat and stir as the oils melt. Remove from heat just as all ingredients are liquid. Stir in essential oil. Allow to cool slightly and then add the aloe gel. Mix the gel in well with the rest and pour into a 2 oz container.