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Cooking With Lavender

Sweetfudge

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Sweetfudge Community Regular
Sweetfudge
Posted

i'm dying to make something w/ lavender as mine is just coming into bloom. i haven't attempted any recipes since going gluten-free. just wondered if anyone has tried any recipes that have turned out well. all recipes welcome, specifically looking for baked goods-tea cake, lemon cake, cookies, etc. Thanks!

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Guest KG in FL
Guest KG in FL
Posted
i'm dying to make something w/ lavender as mine is just coming into bloom. i haven't attempted any recipes since going gluten-free. just wondered if anyone has tried any recipes that have turned out well. all recipes welcome, specifically looking for baked goods-tea cake, lemon cake, cookies, etc. Thanks!

Don't know if this sounds good to you or not but I'll link you to it. I remembered Gluten Free Girl blog had something about lavender. It's a chocolate lavender tart her fiance made for Valentine's Day. It's from an herbal cookbook with gluten-free directions for the crust and all. It looks good. I haven't made it but if you do, let me know!

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Kay

Sweetfudge Community Regular
Sweetfudge
Posted
  • Author
Don't know if this sounds good to you or not but I'll link you to it. I remembered Gluten Free Girl blog had something about lavender. It's a chocolate lavender tart her fiance made for Valentine's Day. It's from an herbal cookbook with gluten-free directions for the crust and all. It looks good. I haven't made it but if you do, let me know!

Kay

OMG this looks delicious! did you see the picture of the crust...it looked so REAL! i could almost taste it! Wow, i'm gonna have to try this!!! Printing right now!!!

Guest KG in FL
Guest KG in FL
Posted
OMG this looks delicious! did you see the picture of the crust...it looked so REAL! i could almost taste it! Wow, i'm gonna have to try this!!! Printing right now!!!

You are right! I didn't look at the crust closely- it looks "real"! I forgot this recipe was in the back of my mind until you mentioned lavender. But lately, I've been slowing down at all the fancy cooking chocolate when I am shopping. Just staring and reading all the labels.... didn't quite remember why. So I didn't buy it!! Brain fog?? YES! I believe our Fresh Market has the brand she mentions!

I'll keep watching for any other lavender recipes to pop up here. I love lavender too. A lot of my skin/bath supplies are lavender. My car freshener, linen spray, etc. They're not as good as the real thing though.

I am glad you reminded me what I was wanting! Thanks!

Juliet Newbie
Juliet
Posted

It's always great to make lavender sugar and then use that sugar when baking or sweetening tea. I've used lavender sugar for sugar cookies (as the sugar for the cookie then also sprinkling on top), lemon muffins, etc. To make lavender sugar, add a lot of dried lavender buds (make sure if you used any pesticides they're food safe and you harvest it when the manufacturer says it's OK) and let it sit in your sugar for at least a week, but I like it best after a month. When you use it, be sure to not use the lavender buds. You can just replenish sugar as you use it. You can use this same concept with vanilla beans, too, and make vanilla sugar.

Sweetfudge Community Regular
Sweetfudge
Posted
  • Author
It's always great to make lavender sugar and then use that sugar when baking or sweetening tea. I've used lavender sugar for sugar cookies (as the sugar for the cookie then also sprinkling on top), lemon muffins, etc. To make lavender sugar, add a lot of dried lavender buds (make sure if you used any pesticides they're food safe and you harvest it when the manufacturer says it's OK) and let it sit in your sugar for at least a week, but I like it best after a month. When you use it, be sure to not use the lavender buds. You can just replenish sugar as you use it. You can use this same concept with vanilla beans, too, and make vanilla sugar.

excellent idea. do you just sift out the buds or something? oooh, do you have a recipe for lemon muffins? i'd love a copy of that!

Juliet Newbie
Juliet
Posted

I modified a recipe I found on glutenfreegirl.com awhile back, which was a modification of another recipe, for blueberry muffins with lemon zest. I didn't go with the typical poppyseeds since I don't think they add much flavor, just texture. That "texture" is already in the muffins because of the sorghum flour. This was what I came up with and I thought they tasted great. I didn't use lemon juice since the extract and zest add more of a punch normally. I did think about adding maybe some mild flavored nuts, though, like chopped pecans or maybe sliced almonds. I think dried currants would be nice, too.

Lemon Muffins with Lavender

10 tablespoons unsalted, soft butter

1 cup white lavender sugar* (sift out the buds) plus 2 tbsp. for sprinkling on top (you could keep the buds in for sprinkling on top if you

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Sweetfudge Community Regular
Sweetfudge
Posted
  • Author

oooh, those sound yummy! i tried that pie crust recipe btw, and it was fabulous. look for my post tomorrow about my strawberry-rhubarb pie. too tired to post it now. thx for sharing the recipes!!

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      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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