Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Recipe Adapted from: Budget101.com – Jessica Lynn Qualls
Lavender Tea Bread is a scrumptious light quick bread infused with fresh lavender for an amazing flavor experience, drizzle a touch of lemon glaze over the top and garnish with fresh sprigs of lavender for a Gorgeous Brunch treat!
Combine the ingredients until smooth and drizzle over cooled bread, garnish with fresh sprigs of lavender.
Adapted from: Thriftydiydiva.com
Lavender is known for its’ relaxing properties, and it’s especially popular in bath and body products. Follow this DIY recipe to make your own relaxing lotion!
Using a double boiler on low heat, combine the wax, shea butter, and amond oil. Stir until melted.
Let it cool until it’s soft, but do not allow it to completely harden.
In a separate bowl, mix the aloe vera gel, vanilla and lavender essential oil and set aside.
Add aloe mixture to the softened oil and wax and use a blender to whip.
Use a small canning jar or an old lotion container.
Makes about 12 ounces.
Waffle recipe adapted from: Tasteofhome.com
Lavender Cream recipe adapted from:
March 11th is National Oatmeal Nut Waffle Day, but of course we had to add a hint of lavender to it! ENJOY!
• 1-1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 2 cups whole milk
• 1/4 cup butter, melted
• 2 tablespoons honey
• 1 cup quick-cooking oats
• 1 cup chopped nuts
• blueberries, optional
• In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts.
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with lavender cream & blueberries.
Lavender cream. Cook 1/4 cup heavy whipping cream and a scant 1/4 teaspoon dried culinary lavender (USE CODE: AKLRECIPE at CHECKOUT for 5% off), in a small saucepan over medium heat until hot but not boiling. Cool completely, then strain. Stir in another 3/4 cup heavy whipping cream and 1 tablespoon sugar, then whip to soft peaks. Cover and refrigerate until ready to serve.
Adapted from- www.quericavida.com
Dried lavender is a staple condiment of French cuisine, giving white meats, vegetables and fish a very unique flavor.
PREP TIME: 10 mins
TOTAL TIME: 45 mins
For the couscous:
Add the olive oil to a skillet and sauté the garlic with the shiitake mushrooms. Season with salt and pepper. Add the couscous and hot vegetable broth. Turn off the stove and cover. The couscous will be ready once it has absorbed the liquid. Stir with a fork before serving.
Place the fillets on a serving dish and coat both sides with olive oil. Season the fillets with the herbes de Provence, dried lavender, salt and pepper. Be sure to season both sides.
Add the olive oil to a skillet over medium heat, and sauté the fish for 3-4 minutes on each side. Place the fillets on a serving dish and set aside until ready to serve.
Serve hot with couscous and roasted vegetables, if you'd like.
Adapted from doterra.com
Prep Time:5 Minutes
Cook Time:5 Minutes
• 2/3 cup bittersweet chocolate
• 1 teaspoon vanilla bean paste
• 1 drop Lavender oil
1. Place parchment paper on a baking sheet.
2. Melt chocolate in the microwave, stirring every 30 seconds.
3. Once melted, stir in vanilla and Lavender oil.
4. Use a large spoon to dollop rounds onto parchment paper.
Hint: Leave room for mixture to expand.
5. Hit baking sheet on the counter, to flatten into disks.
6. Garnish with walnuts, pistachios, honey, edible lavender, and edible rose petals, or as desired, and let rest to set
Adapted from dreamsoffood.com by Juliette
“Glass half full”
Total time: 10 minutes
¼ cup almond milk
1 tsp dried lavender
2 frozen bananas
½ cup vanilla yogurt
¾ tsp pink pitaya powder
¼ tsp blue spirulina powder
Directions: Place the almond milk in a saucepan and add the lavender flowers. Simmer on low heat for 5 minutes. Remove the saucepan from the heat, and let it cool for 5 minutes. Strain to remove the lavender. Throw out the excess lavender in the strainer. Place all ingredients in a blender and puree until smooth.
Adapted from sagecreationsorganicfarm.com
These truffles combine the deep flavors of honey and lavender with the smoothness of milk chocolate to create a rich, savory dessert. The dried lavender garnish makes these truffles a perfect Valentine's Day treat.
Author: Chocolates and Confections at Home with the Culinary Institute of America
Serves: 48 pieces
• 4 OZ (½ CUP) HEAVY CREAM
• 1 TBSP DRIED LAVENDER FLOWERS
• 2 OZ (3 TBSP) HONEY
• 12 OZ (2 CUPS) MILK CHOCOLATE, PISTOLES OR CHOPPED IN ½-INCH PIECES
• 12 OZ (2 CUPS) MILK OR WHITE CHOCOLATE OR COMPOUND COATING, CHOPPED IN ½-INCH PIECES, FOR DIPPING
• ABOUT 1 TBSP DRIED LAVENDER FLOWERS, FOR GARNISH
1. Line a 9x13-inch baking pan with parchment paper.
2. Combine the cream and lavender flowers in a two-quart saucepan. Heat nearly to a boil. Remove from the heat, cover, and allow to steep for five minutes.
3. Strain the cream into a clean two-quart saucepan using a fine-mesh strainer. Press down well on the lavender to extract all the liquid possible.
4. Add the honey to the flavored cream and bring to a boil.
5. Remove from the heat. Add the butter and chopped milk chocolate or pistoles to the cream and stir until smooth and homogeneous.
6. Pour the finished ganache into the baking pan to make a thin layer, and cover with plastic wrap. Refrigerate for one hour or more until the ganache is firm.
7. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
8. Allow the ganache to rest at room temperature for five minutes. Line a sheet pan with parchment paper.
9. Using a #100 scoop or a spoon, scoop out balls of ganache and place on the sheet pan at room temperature.
10. When all of the ganache has been scooped, roll each portion by hand into a round ball.
11. Melt and temper the chocolate for dipping. If using compound coating, follow the heating instructions on the package.
12. Dip the ganache centers in the tempered chocolate or compound coating. Let set, then repeat for a second coat.
13. Garnish each truffle with three dried lavender flowers after the second coat of chocolate.
Adapted from foodbymaria.com
The perfect romantic treat. The base of the beautiful tarts are super nutty, filled with hints of coconut, cacao and dates and the filling is super berrylicious using strawberries, and blueberries.
Original recipe at www.rebelrecipes.com
• For the tart:
• 4 medjool dates
• 1 tsp agave nectar
• 1/2 cup almonds
• 1 tbsp cacao powder
• 1 tbsp desiccated coconut
• 1 tbsp chia seeds
• 1 tsp coconut oil
• Pinch sea salt
• Strawberry filling;
• 1/2 cup frozen strawberries (you can use any berry you want)
• 1/2 cup coconut oil
• 1 tsp agave nectar
• 1 tsp edible rose pedals
• Blueberry filling;
• 1/2 cup frozen blueberries
• 1/2 cup coconut oil
• 1 tsp lavender water or lavender buds
• 1 tsp agave nectar
1. Add base ingredients to your food processor, pulse until you reach an even consistency.
2. Transfer the mix, and divide into four (this recipe makes four tarts).
3. Press the mixture into the tarts using your hands, going all the way up the sides (I used a 9cm tin).
4. While you’re making the fillings, throw the tarts into the fridge to “set”
5. FOR PINK TARTS: Melt coconut oil, and add it to a blender.
6. Add in the strawberry mixture and blend till smooth.
7. Add mixture to 2/4 of the tarts, and place back in the fridge to firm up!
8. FOR BLUE TARTS: Repeat process for blueberry filling and add to the other 2 tarts!. Add them back into the fridge.
9. Nikii from rebelrecipes.com suggested you let them set for around 30 minutes, but to be safe I kept mine in there for an hour before indulging..
10. Add roses, lavender and berries to top off these beauties!!
Make your own luxurious home spa with this DIY Rosemary Lavender Body Scrub. It can be used as a body scrub or to soften hands.
It’s just a bit of Epsom salt, coconut oil and Lavender essential oil. Add a few leaves from a fresh rosemary sprig for an earthy, relaxing aroma.
Servings: 1 pint-sized jar of salt scrub.
• 2 cups Epsom salt
• 1 cup organic extra-virgin coconut oil
• 10-15 drops Lavender essential oil
• Sprig of fresh rosemary optional
1. In a large bowl, add Epsom salt, coconut oil, Lavender essential oil, and cut rosemary leaves. Mix well.
2. Transfer mixture to a pint-sized Mason jar. Cover with lid.
Omit the rosemary for a simple, yet luxurious body scrub that will leave skin feeling soft.
Learn.eartheasy.com via Shannon Cowan
Yield: about 10 muffins
As ubiquitous as dandelions are, their flowers do not have a long season. Vibrant green grass carpeted with bright yellow flowers so sunny that they boast a golden halo are an iconic spring landscape here in New England. It’s an image that can’t help but inspire a daydream of children happily racing about, picking flowers to make a dandelion chain, and laughing as they collapse to the ground, filled with pure joy at being finally sprung from the house after a long winter. It doesn’t matter that the flowers quickly wilt — the joy and laughter of spring remain long after the blossoms have passed.
1. Preheat the oven to 400°F (200°C). Generously grease 10 cups in a muffin pan.
2. Combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and mix well.
3. Combine the butter, eggs, milk, honey, and vanilla in a separate bowl and whisk together. Add to the dry ingredients and mix until just combined. Add the dandelion petals, lavender flowers, and nuts, if using, and stir until just combined.
4. Fill the prepared muffin cups to the top with batter. Bake for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean.