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.
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.
• 1/3 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.
SERVINGS: 4 - 6
• 1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
• 2 large eggs
• 1/2 cup whole milk or cream
• 2 cups caramelized onions (see related recipe)
• 4 ounces bacon, diced, cooked and drained
• 2 teaspoons food-grade dried lavender
• 4 to 8 ounces blue cheese, such as gorgonzola, crumbled
• Caramelized Onions
Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.
This recipe is taken from New Classics by Marcus Wareing, published by Harper Collins. Photography by Jonathan Gregson.
• 7 1/16 oz of feta
• 1/2 loaf of rye bread
• 4 tbsp of olive oil
• 1 garlic clove, halved
• 4 tbsp of runny honey
• 4 sprigs of thyme
• 2 lavender sprigs, or half a teaspoon of dried lavender
• sea salt
• freshly ground black pepper
Preheat the oven to 392°F
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture
Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.
Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its broiler setting.
Remove the kitchen paper from the cheese and place the feta in an ovenproof dish just large enough for it to fit snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and broil for 5–10 minutes until golden.
Remove the cheese from the oven. Serve the feta immediately with the rye crisps
YIELD: 8 SERVINGS
PREP TIME: 24 HOURS 15 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 24 HOURS 55 MINUTES
A basic, FOOLPROOF homemade bread recipe that anyone can make!
This delicious recipe brought to you by DAMN DELICIOUS
• 3 cups all-purpose flour
• 3 large garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 2 tsp dried lavender or 1 tbsp fresh lavender, pulsed briefly in a grinder or food processor
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon active rapid rise yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal
1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.
Take your spring salad to a more romantic, sweet place.
The VINAIGRETTE flavors pair well with delicate spring greens, baby beets, baby carrots and strawberries. The lavender and honey are a delicious balance.
Adapted from: joyofkosher.com
Time- 30 minutes
Serving Size- 4
• 4 baby red beets, roasted and peeled and sliced
• 4 baby golden beets, roasted and peeled
• 5 baby candy striped beets, roasted and peeled
• 4 medium carrots, heirloom variety or regular, cut in ribbons with a vegetable peeler
• 1 cup mixed variety of radishes, sliced thinly
• Kosher salt and freshly cracked pepper
• 2 tablespoons edible flower petals
Lavender Honey Vinaigrette
• 1/3 cup honey
• 3 tablespoons dried or fresh lavender
• 1⁄2 cup fresh squeezed orange juice
• 2 teaspoons Dijon-style mustard
• Kosher salt and pepper
• 3⁄4 cup of best-quality extra- virgin olive oil
Arrange the ingredients for the salad on individual plates or a platter, season with salt and pepper and drizzle with vinaigrette.
For the vinaigrette:
1. Heat the honey and lavender over medium-low heat until the honey becomes very runny and you can smell the lavender (about 5 minutes). Turn off the heat and allow the lavender to steep for about 30 minutes. Strain out the lavender and discard it.
2. Whisk the ingredients together and store, covered, in the refrigerator for up to 3 weeks. If the vinaigrette becomes solid in the refrigerator, allow it to sit at room temperature before using or place the container in a bowl of hot water.
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.
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.