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Found 3 results

  1. Since I fell in love with the homemade lavender biscotti from my favorite coffee shop in San Francisco, I’ve been trying to incorporate this distant cousin of mint into my cooking. Lavender is easily found in specialty food stores or online, and a little goes a long way. This recipe for shortbread makes about 30 delectable cookies. It’s important to chill the dough; it will be firm and easier to work with. Ingredients: 1½ cups almond meal flour, plus extra for dusting ¼ cup cornstarch 2 tablespoons dried lavender flowers, chopped 2 tablespoons honey ¼ cup sugar 8 tablespoons butter, cut into 1-tablespoon pieces ½ teaspoon salt Directions: Preheat oven to 350° F. In a medium bowl, combine honey, sugar, and butter with a mixer or spoon. In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough. Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes. Roll out chilled dough about ¼-inch thick and score into rectangles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.
  2. Celiac.com 06/13/2013 - When I was a kid, my aunt used to make lemon bars that I remember thinking were the best things in the whole world at that time. Any lemon bar I've eaten since then has been measured by the rather high bar of quality and memory, and many have failed that comparison. However, I recently learned how to make a gluten-free lemon bar that came pretty close. I think any good, light gluten-free flour would work for this recipe, which makes a delicious, sweet, tangy lemon bar. The lavender flowers add a fresh, aromatic twist. You can easily skip them, if you prefer a more traditional lemon bar. The bars taste great either way. Ingredients Butter, for greasing dish Gluten-free flour, for dusting dish Bars: 1 stick (4 ounces) unsalted butter, at room temperature 1 cup all-purpose gluten-free flour 2 tablespoons finely chopped fresh lavender flowers ½ teaspoon salt ½ cup powdered sugar ¼ teaspoon lemon zest 3 tablespoons fresh lemon juice ¼ teaspoon pure vanilla extract Glaze: 3-4 tablespoons fresh lemon juice ¼ cup powdered sugar Directions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish. For the bars: In a small bowl combine flour and salt. Set aside. Using a stand mixer with a paddle attachment, beat 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice, lemon zest, lavender flowers and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes. For the glaze: In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour. Using a metal spatula, remove the crust from the pan. Cut into 1 ½-inch square bars and arrange on a serving platter or store covered at room temperature.
  3. This is a wonderful soup for a cold Winter's day, enjoy it with your favorite gluten-free crackers! Serves 4 Ingredients: 1 Tbsp. Earth Balance Vegan Buttery Spread 1 large sweet white onion, diced 2 cups fresh baby spinach 2 large zucchini, diced 2 tsp. fresh mint, finely chopped 1/3 tsp. orange zest 1/2 cup quinoa, cooked 4 cups green tea, brewed 1/4 tsp. sea salt 1/4 tsp. black pepper 1 ripe avocado, peeled, cored and diced 1/8 tsp. curry powder 1/8 tsp. dried lavender 12 macadamia nuts, crushed Directions: In a large saucepan over medium-high heat, melt butter. Add onion, spinach and zucchini; cook until onions are translucent, approximately 5 minutes. Add mint, orange zest and quinoa; cook for another minute. Add green tea; reduce heat to medium. Cover and cook for 20 minutes or until quinoa is tender. Add sea salt, pepper, avocado, curry powder and dried lavender. Add spinach and green tea mixture with macadamia nuts in a food processor. Puree until smooth; serve immediately. Enjoy!
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