August 25, 2019

Lavender Lemon Loaf Cake (vegan)

1:20 PM 0 Comments

Last month I went to Seattle! This was my first time in the city and I had a blast!
I was swing dancing all night and exploring the city during the day. I went to the Pike Place Market and fell in love with the flowers there. I also went to the best thrift stores in the world (like seriously Seattle has some good stuff)
One of my favorite things about the city though was the lavender just growing everywhere!
There was lavender growing by the streets in the middle of city and big lavender plants planted by walkways. Lavender was growing like a weed!
I would often pick some lavender and just smell it as I was walking around. I have tried growing lavender where I live but it has been impossible.
If there is one thing you should know about me, it's that I love lavender. It's one of my favorite scents and flavors.
So loving lavender so much, you bet I had to make some delicious lavender things as soon as I got home!

This loaf cake is so dense and delicious. The lavender pairs wonderfully with the tart lemon flavor. You will not need to skimp out on either to get both flavors in this recipe!

You could probably get away with just the dried lavender or lavender extract in this recipe but I think having both really take it over the top!

Lavender Lemon Loaf Cake

3/4 cup sugar
1/2 tbsp dried lavender
1 1/2 cups flour
3 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup almond milk
1 tbsp lemon juice
Zest of one lemon
1/2 tsp lavender extract (or vanilla)
1/2 cup vegetable oil

For Drizzle
1 1/2 cup icing sugar
3-4 tbsp lemon juice
1/4 tsp lavender extract
some purple food coloring
*almond milk or more lemon juice if needed

1. Preheat oven to 350F. Grease a loaf pan
2. In a food processor, blend sugar and lavender until finely ground and combined in sugar
3. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and lavender-sugar mixture
4. Make a well in dry ingredients and add almond milk, lemon juice, lemon zest, lavender extract, and vegetable oil. Stir until combined
5. Pour mixture in loaf pan and bake for 45 minutes until a toothpick comes out clean
6. Allow cake to cool and prepare drizzle
7. Place icing sugar and lemon juice in a bowl and stir until combined. Add in extract and food coloring and stir again. If needed add in more liquid to get desired consistency
8. Pour icing over cooled cake and serve. I added some more dried lavender on top

August 4, 2019

Rhubarb Cream Scones

11:59 AM 0 Comments
Happy summer everyone!

My favorite part of summer has to be the rhubarb from our garden! With an endless supply of rhubarb, I can make as many crips (one here another here) and other rhubarb treats as I want!

This recipe requires some chilling time. If you have the time, I suggest chilling for as long as you can because it will result in fluffier scones that hold their shape!
I don't always chill for quite as long but these still turn out great. So at least chill them for a bit of you can!
I may also make a gluten free version of these! Let me know if that is something you would be interested in.
These scones are so tender and fluffy! Hope you enjoy!

Rhubarb Cream Scones
makes 8

2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp coconut oil, malleable but not melted or too soft
6 tbsp cream (I used half and half)
1 egg
1 tsp almond extract
1 cup chopped rhubarb

1. In a large bowl,combine flour, sugar, baking powder, and salt.
2. Add in coconut oil and cut in with a pastry cutter or fork until pieces are broken into pea-sized balls. Chill this mixture in the fridge for 15 minutes
3. Now, whisk the cream, egg, and almond extract in a bowl. Chill until needed
4. Remove flour mixture from the fridge and add the liquid mixture. Gradually mix with a spatula or your hands until the dough holds together. Add some more cream or almond milk if needed.
5. Knead the dough until it comes together in a ball. I like to add the rhubarb here but you can also just put the pieces on top after you have divided the dough.Cover and chill for 15 minutes or longer
6. Remove dough from fridge and place on a lightly floured surface. Divide your dough into 8 equal pieces. You can do this by dividing the dough in half and then either cutting out or shaping the scones. Place rhubarb on top if needed. You can also sprinkle with some more sugar if you like.
7. Wrap scones and place in the fridge for another 30 or so minutes. I placed my scones on my baking sheet and put this all in the fridge. Line the bottom of the baking sheet with parchment paper if you're worried about it sticking. Preheat oven to 400F
8. Bake for 20-30 minutes until cooked through. Remove from oven and let cool or eat warm. Personally I thought these tasted even better the next day!
9. Serve with butter, peanut butter, or honey!