Fragrant Vanilla Cake

Tag: lavender

  • Vegan Blueberry Lavender Waffles

    Vegan Blueberry Lavender Waffles

     
     
    We just returned from our yearly road trip in celebration of our wedding anniversary and this year on the last day of our trip we visited a blueberry farm Rush River Produce in Maiden Rock Wisconsin and a near by lavender farm Lavender Bluff farm in Stockholm Wisconsin (these are in south eastern Wisconsin along the St Croix near Lake Pepin). Both I would highly recommend if you are ever in the area (but check their websites which I’ve linked to see when they are open because it’s seasonal). 
     
     
     
    Anyways, when we were picking the blueberries, my husband said “we have to make waffles with these” and I said “That sounds good, maybe with the lavender too”! So when we got home I made some Vegan  Blueberry Lavender Waffles! They were so delicious! 
     
     
    I added lavender to my home made vanilla waffle batter, that comes out perfect every time, crispy on the outside but fluffy in the middle. And I made a simple maple blueberry compote with a hint of lavender as well to top them. 
     
     
    I also served them with some almond whipped cream and additional drizzle of maple syrup (because Eric loves maple syrup). They were so heavenly! Fragrant with vanilla and lavender, the blueberries like a delicious pie filling perfectly complemented by the whipped cream! If you are in the mood for some really amazing waffles, definitely give these Vegan  Blueberry Lavender Waffles a try! 
     

    Vegan Blueberry Lavender Waffles

    makes 8 medium sized belgian waffles

    Ingredients: Blueberry Lavender Compote

    • 2 cups blueberries
    • 3 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp dried lavender

     

    Batter:

    • 2 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
    • 2 Tbsp avocado oil or another neutral oil
    • 2 cups light coconut milk
    • 1 Tbsp dried lavender

     

      Toppings:

    • coconut whipped cream
    • maple syrup

     

    Instructions:

    1. To make the compote, combine the blueberries and maple syrup and lavender in a sauce pan over medium heat, and cook, stirring often until the blueberries have started to burst and have thickened.  Remove from heat, add the vanilla, stir well, and set aside.
    2. To make the waffles, whisk together the flour, sugar, baking soda, baking powder and sea salt in a large bowl.
    3. Then whisk in the flax mixture, oil, and coconut milk together until smooth. Fold in the lavender.
    4. Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in the oven while you make the others.  If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
    5. Serve the waffles with blueberry compote, coconut cream, maple syrup!
  • Vegan Lavender Almond Raspberry Ice Cream

    Vegan Lavender Almond Raspberry Ice Cream

    I love making my own home made ice cream! It’s so fun to just think of a flavor and then be able to make it and put into it whatever you want at the time! Since we are still in prime hot weather ice cream season, I decided to whip up a batch last weekend! The flavor I decided on was a Vegan Lavender Almond Raspberry Ice Cream!

    For the base I used full fat coconut milk with almond butter to make it rich and delicious. I added in dates to sweeten it this time and a touch of vanilla and sea salt. I like the dates because I don’t always want to use regular sugar and they make it sweet without adding extra moisture (which would happen if I used a liquid sweetener). You just need a powerful blender with the dates like a Vitamix to get them really well blended.

    I added lavender along with the other base ingredients. I love adding lavender to desserts lately, just a little. It is so fragrant and heavenly! After the ice cream was done churning, as I layered it into the container I added a sweet raspberry jam swirl!

    This ice cream was so heavenly! Rich, creamy and delicious, scented with vanilla, almonds and lavender which was perfect paired with the jammy raspberry swirl! If you are looking for a heavenly home made ice cream, definitely give this Vegan Lavender Almond Raspberry Ice Cream a try!

    Vegan Lavender Almond Raspberry Ice Cream
    Makes 3 cups

    Ingredients:

    • 2 cups full fat coconut milk
    • 2/3 cup smooth almond butter
    • 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1 tsp pure vanilla extract
    • 1 Tbsp dried lavender flowers
    • 1/4 tsp sea salt

     

    Swirl:

    • 3/4 cup raspberry jam

     

    Instructions:

    1. Combine the coconut milk, almond butter, 1 cup dates, vanilla, lavender and sea salt in a blender and blend until smooth.
    2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    3. Spoon 1/3 into a freezer safe container with a lid, then drop 1/3 of the raspberry jam over that by the Tbsp.  Then pour the other 1/3 of the ice cream over that, then half the remaining jam, then the rest of the ice cream and rest of the jam and swirl with a knife.  Place the lid on and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Vegan Vanilla Almond Lavender Short Bread

    Vegan Vanilla Almond Lavender Short Bread

    One of the things I have very much enjoyed doing the past couple of years is visiting a lavender farm or two during the summer.  Lavender is one of my all time favorite scents and I love using it in recipes.  So what better way to get your hands on some than to pick it yourself?!  Last weekend, Eric and I visited a lavender farm in Wisconsin called Lavender Bluff Farm to pick some lavender and wild flowers.  It was beautiful!  They have a cute little store also where you can buy lavender scented items along with body care items and other things.  They had a short bread mix in there and Eric wanted to buy some but instead I suggested we stick to the essential oils and stuff and make some lavender short bread when we got home.  So that evening I whipped up a batch of Vegan Vanilla Almond Lavender Short Bread!

    It was so simple to make, the base contains very few ingredients plus the flavorings.  I have made short bread before, it is actually one of my favorite cookies because of the buttery rich texture that makes it perfect for enjoying with a cup of coffee or tea!  For the butter in this one I used Earth Balance because it is what I had on hand, but you could use a different vegan butter if you preferred, I have also used Country Crock in my shortbread.  I used whole wheat pastry flour because it is what I prefer, but you could also use a regular all purpose flour instead or even a gluten free all purpose baking flour (like Bob’s Red Mill all purpose baking flour, which I have tried myself with good results) if you wanted it gluten free.

    I flavored these with vanilla extract, almond extract and some of my dried lavender and the flavor was perfect!  The dough for these tasted wonderful and they smelled amazing while baking.  Yes, I always have to sample the dough when making cookies, that is one of my favorite parts!  I could not wait to try them!

    When they were cooled and it was time to sample, the shortbread was so heavenly!  Rich and buttery, scented with vanilla, almond and lavender with a melt in your mouth texture.  This is amazing dunked into coffee, I tried it with a lavender latte (one of my favorite things) because why not?!  If you are in the mood for some delicious, easy to make cookies, definitely give these a try!

    Vegan Vanilla Almond Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 1 tsp almond extract
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, vanilla and almond extracts and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch square pan lined with parchment and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 12 or 16 pieces (depending on how big you want them) using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Dark Chocolate Lavender Cheesecake

    Vegan Dark Chocolate Lavender Cheesecake

     

    I realized recently that it’s been far too long since I’ve made cheesecake. There was a time when I was making one about every other week, because it is one of my all time favorite desserts. It’s been a few years now though so I decided that I needed to make one last weekend because I was craving it.

    One of the good things about the cheesecakes I make is they are no bake so if it’s hot out it’s the perfect thing to make! I decided to make a Vegan Dark Chocolate Lavender Cheesecake because I love that combination of flavors!

    This cheesecake has kind of an odd mix of ingredients that you would never guess, because it just tastes rich and delicious. It has chickpeas in the base which is what I have replaced cashews with in my cheesecake bases to make them easier to digest and a bit more wallet friendly. You can not even tell they are in there though, because I combined them with coconut cream and cacao butter for a rich creamy base. I flavored this one with chocolate, lavender and vanilla and it was so delicious! I gave it a chocolate crust as well and a chocolate ganache glaze!

    This cheesecake is so heavenly! Rich and creamy with plenty of decadent chocolate flavor and a hint of lavender and vanilla! If you are in the mood for something delicious that you don’t have to heat up the oven for, definitely give this Vegan Dark Chocolate Lavender Cheesecake a try!

    Vegan Dark Chocolate Lavender Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup almonds (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/8 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt (or to taste)
    • 1/4 cup cacao powder
    • 1/2 cup plus 2 Tbp cacao butter, warmed to liquid
    • 1 Tbsp dried lavender

    Topping:

    • 1/2 cup dark chocolate
    • 2 Tbsp plant based milk

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour the filling over the prepared crust.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. Remove from the freezer, un-mold.  Place on a plate in the refrigerator. 
    7. Meanwhile, melt the dark chocolate with the milk in the top of a double boiler or in the microwave in 30 second intervals, stirring in between.  When it is smooth and uniform, remove from the refrigerator and pour the chocolate over, spreading it to the sides so it drips down.  Place in the refrigerator until it sets. 
    8. Sprinkle the top of the cake with dried lavender flowers and enjoy!  Store any leftover cake in the refrigerator.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe.

  • Vegan Lemon Lavender Short Bread

    Vegan Lemon Lavender Short Bread

    It has been really cold this past weekend in Minnesota so it was the perfect weekend to stay inside and do some baking!  I love citrus season so I wanted to make something featuring lemon.  It is such a bright flavor and we could all use a little sunshine right about now.  So I decided to make some Vegan Lemon Lavender Shortbread!  I always love shortbread, since it is so easy to make and it has such a delicious melt in your mouth texture!

    I love shortbread because it is so simple.  It comes together quickly and you can be enjoying it in no time!  Since shortbread needs a fat to make it rich, I used Earth Balance vegan butter in place of regular butter and you can not tell the difference (even if I haven’t had non-vegan butter in about 13 years, I shared it with people who are not vegans and they agreed).  It works perfectly in these!  For the flour I used whole wheat pastry flour but you could use regular all purpose flour if that is what you prefer and what you have on hand.  Or even a gluten free all purpose baking flour such as Bob’s Red Mill gluten free all purpose baking flour which I have tried with good results.

    I used plenty of lemon zest in these, plus lemon juice and lemon extract to give them just the right amount of lemon flavor.  Along with lavender flowers I picked last summer, because I love lemon and lavender together, and a little vanilla to sweeten them.  The dough was so delicious even before baking them! They smelled amazing while baking filling my kitchen with the most heavenly aroma!  Once they had cooled down, I drizzled them with some melted vegan white chocolate and they were perfect!

    The shortbread cookies were so delicious!  They were melt in your mouth buttery and rich, scented with lemon and fragrant lavender with a hint of vanilla, the sweet white chocolate perfect to top them off!  So heavenly!  If you are a lemon lover and wanting to bake something delicious, definitely give these Vegan Lemon Lavender Shortbread Cookies a try!

    Vegan Lemon Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 2 Tbsp lemon zest plus 1 Tbsp lemon juice
    • 1 tsp lemon extract
    • 1 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour
    • 1/2 cup vegan white chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, lavender, lemon zest and vanilla until the butter and sugar are well incorporated.
    3. Mix in the baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Remove from the pan, and separate.  Place on a cooling rack with space in between each piece.
    11. Melt the white chocolate in the top of a double boiler, and when it is smooth, drizzle it over the shortbread.  Allow to harden.
    12. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Nectarine Lavender Galette

    Vegan Nectarine Lavender Galette

      

    I love peach and nectarine season! There is nothing like perfectly ripe peaches in the summer and I love to snack on them as well as use them in desserts.  I could smell the fragrance of the nectarines at work last week, so I decided that I had to buy some and make something delicious!  I kinda wanted pie, but I decided to make something slightly easier a Vegan Nectarine Lavender Tart!  I know I have added lavender to my last few recipes, but I just love it so much and it was lovely on this tart!  Bonus it goes well with certain fruit like these nectarines.

     

    What I love about tarts is you only have to make one crust and it is not fussy because it is on the bottom, not visible on the top.  Plus I feel like sometimes one crust is all you need!  For this one, I made a vegan butter crust because it is simple to make and always so good.  Plus it always turns out nicely.  I used whole wheat pastry flour for the flour, but if you prefer all purpose flour that would work as well.  I used Earth Balance vegan butter for the fat, because it always gives me good results.  I fitted the crust into a removable bottom tart pan, and I par baked it for 10 minutes so it did not get soggy. 

    The filling was really simple.  Just the perfectly ripe fresh nectarines, sugar, vanilla a pinch of sea salt and the fragrant lavender.  It was good with not much adornment because the nectarines were super flavorful!  They baked up beautifully too into delicious tender perfection and my kitchen smelled amazing!

    I could not wait to try it!  When I did it was so heavenly with the jammy sweet peaches, aromatic lavender and vanilla and rich buttery crust!  This is wonderful as it is or with a little bit of vegan ice cream or coconut whipped cream!  If you are in the mood for something sweet, you should definitely give this Vegan Nectarine Lavender Tart a try while nectarines are in season! 

    Vegan Nectarine Lavender Tart

    Makes 1 9 inch galette

    Ingredients:

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 2 Tbsp granulated sugar
    • 1/2 tsp sea salt
    • 1 stick vegan butter, cut into pieces
    • 2-4 Tbsp cold filtered water or as needed

     

    Filling:

    • 4 fresh nectarines, sliced
    • 2 Tbsp cup granulated sugar
    • a pinch of sea salt
    • 1 tsp dried lavender flowers
    • turbinado sugar, for topping

     

    Directions:

    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in butter with a pastry blender or 2 knives or your hands until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.
    2. Preheat oven to 400F degrees.
    3. Roll the dough out into one 10 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move it to a 9 inch removable bottom tart pan, and fit into the pan, folding the edges in if it is slightly bigger than the pan.  prick the bottom with a fork a few times.  Place in the oven on a sheet pan and bake for 10 minutes.  Remove from the oven.
    4. To make filling, mix together all ingredients in a large bowl.
    5. Arrange the nectarines in the tart crust. Sprinkle with a little sugar.  Sprinkle with the lavender.  Place in the oven.
    6. Bake for 30-35 minutes (checking after 20 and if it is very brown, if it is, tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.

    *If you want this to be gluten free, Gluten Free All Purpose Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).

  • Vegan Raspberry Lavender Cake

    Vegan Raspberry Lavender Cake

    Today is my Birthday, and the last couple weekends I have been choosing fun activities to celebrate it, because everyone gets a Birthday month right? So a couple of weekends ago we did something I have always wanted to do, visit a lavender farm!  We went to The Lavender Barnyard in Farmington MN, and it was such a magical experience!  I love using lavender in recipes, scenting my home with it and using it in personal care products so when I found out there was a local lavender farm I could visit I was all in!  This place is awesome, a little farm with rows of different varieties of lavender growing, and we picked our own bouquets.  They even had peaceful classical music playing in the background, it was therapeutic in a way.  Who wouldn’t want to hang out in a lavender field?

    We took the bouquets home and dried them, and I wanted to use some in a recipe.  This was an organic lavender farm after all, so it is perfect for that!  I had been dreaming of a lavender birthday cake, so I decided to make one this year! I love berries and lavender together, so what I decided on was a Vegan Raspberry Lavender Cake!  Which I knew would be totally delicious!

    For the cake layers, I used my vanilla cake recipe and added in some of the dried lavender.  This cake recipe is really easy to make, and always turns out nicely.  I use whole wheat pastry flour for the flour because it is what I prefer and have on hand but if you would like to use all purpose flour that would work as well, or even a gluten free all purpose flour if you wanted to make this gluten free.  I have used Bob’s Red Mill gluten free baking all purpose flour with success.

    The cake smelled so heavenly while baking!  Aromatic vanilla with a hint of lavender is one of the best smells ever!  This delicious cake deserved some delicious frosting and filling! For the frosting I made a simple vegan buttercream, and flavored it with freeze dried raspberries to give it an intense raspberry flavor.  I like the freeze dried ones because they don’t add excess moisture and they taste like the essence of raspberry!  Also they make the frosting a lovely color!  I just buzz them into a powder in the blender and add them to my frosting along with the powdered sugar.

    For the filling I used some of Eric’s Dad’s home made raspberry jam.  It is the perfect balance of tart and sweet and I knew it would be perfect in my cake! Raspberry filling with vanilla cake is my favorite! I could not wait to try the finished product, I even topped it off with some lavender flowers because they are so pretty!

    The cake was so heavenly! Soft and sweet, aromatic with vanilla and lavender so good with the sweet tart raspberry jam and luscious filling! It was everything I imagined it would be!  The perfect birthday cake for me this year!  If you are a fan of vanilla, raspberries and lavender, this is right up your alley!  Next time you feel like baking a cake, definitely give this Vegan Raspberry Lavender Cake a try!

    Vegan Raspberry Lavender Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp dried lavender flowers

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 2 Tbsp raspberry powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup raspberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla and lavender and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk, vanilla and raspberry powder until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.  Pipe a half inch thick line of frosting along the outside edge.  Spoon the raspberry jam into the center and spread out evenly inside the piped line.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    12. Serve the cake and enjoy!
  • Vegan Vanilla Strawberry Lavender Short Bread

    Vegan Vanilla Strawberry Lavender Short Bread

    I love shortbread, the buttery melt in your mouth texture, the fact that it can be flavored with many different things depending on what you are in the mood for and the fact that it goes wonderful with coffee for a mid-morning pick me up!  Last weekend I decided to make some shortbread and I went with some flavors I am loving lately.  Vegan Vanilla Strawberry Lavender Shortbread seemed like the perfect thing to make as we are hanging onto the last bit of spring and heading into summer!

    The other thing I love about shortbread it that it is really simple quick and easy to make with minimal ingredients.  I used vegan butter (Earth Balance because it is what I prefer) for the fat because it always works out well.  For the flour I used a whole wheat pastry because it is what I prefer and had on hand, but you could use all purpose flour if you prefer, or for a gluten free option an all purpose baking flour blend such as Bob’s Red Mill all purpose gluten free baking flour (which I have used and it works well).

    I used granulated sugar but you could also use maple sugar or coconut sugar if you prefer (it just will be darker in color).  I flavored it with crushed freeze dried strawberries, which are nice because they don’t add extra moisture.  As well as vanilla bean powder, and dried lavender flowers.  I just love this flavor combo! This shortbread smelled absolutely amazing while baking!

    I could not wait to taste it!  This shortbread turned out super delicious!  Melt in your mouth buttery texture sweet with strawberries and vanilla plus that floral hint of lavender, it was so heavenly!  This is so perfect with coffee or tea!  My husband loved it as well, I packed some in his lunch the next day and he texted me to tell me it was bomb!  If you are looking for something easy and delicious to bake, definitely give this Vegan Vanilla Strawberry Lavender Shortbread a try!

    Vegan Vanilla Strawberry Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 2 Tbsp crushed freeze dried strawberries
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, strawberries, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Dark Chocolate Lavender Shortbread

    Dark Chocolate Lavender Shortbread

    I love all things lavender.  I enjoy the aroma of lavender in my home, lavender vanilla lattes are one of my favorite things ever, and I love lavender in baked goods!  So last weekend I decided to make some Vegan Dark Chocolate Lavender Shortbread!  I have made chocolate shortbread before and vanilla lavender short bread, but never combined the two and let me tell you the end result was so delicious!  Which is why I am sharing it with you all!

    This is so simple to make and so good!  I used vegan butter for the fat because I feel like it behaves slightly better in short bread than coconut oil (which I have also tried).  It gives it the perfect rich melt in your mouth texture.  I used Earth Balance this time but if you have another brand you prefer go for it with that one.  I used granulated sugar but maple sugar would also work here if you prefer that.  I mixed in dried lavender flowers when creaming the butter and sugar with vanilla to give these their heavenly lavender flavor.  I got my dried lavender flowers off of Amazon in bulk.

    I mixed in a good amount of cacao powder along with the flour and it made these chocolaty, decadent and delicious!  I used whole wheat pastry flour but if you prefer all purpose flour instead, that would work as well.  Or if you wanted to make them gluten free, use a gluten free flour such as Bob’s Red Mill all purpose gluten free baking flour.  I have used that brand before and it works well.  I baked these in a removable bottom 9 inch round tart pan and cut them into wedges but if you didn’t have that type of pan you could use a 9×9 inch square lined with parchment that drapes over the ends (for easy removal), and score them into squares instead of triangles.

    Once they were baked I drizzled them with dark chocolate and sprinkled them with a touch more lavender and I could not wait to try them!  They turned out so heavenly!  They were melt in your mouth rich packed with dark chocolate flavor and a hint of lavender and vanilla the dark chocolate on top just the icing on the cake!  My husband loved them as well and kept asking for more!  If you are a lover of all things dark chocolate and decadent definitely give this Vegan Dark Chocolate Lavender Short Bread a try!

    Dark Chocolate Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1/3 cup unsweetened cacao powder
    • 1 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 1 3/4 cups whole wheat pastry flour
    • 1/2 cup vegan dark chocolate chunks or chips
    • dried lavender flowers
    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the cacao powder, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the dough is uniform in color.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. When the shortbread is cool remove from pan. Arrange on a cooling rack.
    11. Melt the dark chocolate in the top of a double boiler, and drizzle over the shortbread.  Sprinkle with lavender flowers and allow the chocolate to set (you can place it in the refrigerator for about 5 minutes to set it).
    12. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Lavender Vanilla Iced Latte

    Lavender Vanilla Iced Latte

    While we were in Wisconsin for our anniversary trip last month, we stopped by a lavender farm shop called Island Lavender and it smelled so amazing!  Lavender is one of my favorite scents, and it was really tempting to buy so many things from the shop!  We did buy some lavender, and other lavender scented goodies like teas and soaps, but it also may have influenced what I ordered for flavors whenever we stopped at coffee shops along the way, because I became quite fond of lavender lattes.  I am a coffee lover, so before the trip, I scoped out locally owned coffee shops to stop at every day.  I ordered lavender lattes at least 4 times. Iced or hot, they are one of my favorite flavors now, and if I see one on a menu I am tempted to order it, especially during the summer.  I know it sounds kinda bougie, but if you are a lavender lover like me and you have tried one I am sure you know why I love them! And as I found out last weekend, they are really easy to make at home too! Since we are still technically in summer, I made an Lavender Vanilla Iced Latte and it turned out fabulous!

    I always love it and appreciate it when coffee shops make their own house made syrups, and it is really quite simple to do if you would like to make your own deliciously flavored drinks at home!  You just make a simple syrup with half water, half sugar then add your flavors for infusion.  This time I used regular sugar because I wanted to create a vibrant purple syrup with the lavender, but you could use other sweeteners like brown sugar, coconut sugar or maple syrup if you are doing something fall flavored (I will be posting a recipe using that soon, because I also made a coffee drink with that last weekend). Also, a note on this syrup, I chose to add butterfly pea flowers in order to tint it purple because I think that is fun!  I happened to have a large bag on hand just waiting to be used.  The thing about them though is that they tint the liquid blue and you have to add a touch of lemon to make it purple, which is what I did, in case you are wondering about the small amount of lemon in my syrup recipe. You can not taste the lemon when you make the drink though. The butterfly pea flowers are optional, and if you do not have them and want a simpler recipe, you can just infuse with the lavender. In about 5 minutes you have a delicious syrup that you can keep in the refrigerator for a month!

    I don’t have an espresso maker, so I just used strong brewed coffee and it worked out great!  I used oat milk for this because it is my absolute favorite, especially in coffee.  I frothed the milk and syrup, and a touch of vanilla together before adding it to make it a little more smooth, and it worked out perfect!  Lastly I topped it off with some coconut whipped cream just to be fun.  I know that is not traditional for a latte but I was feeling indulgent that day.  If you are wondering where you get a can of coconut whipped cream from, Aldi sells it and it is awesome!

    This drink turned out so delicious!  It was so balanced, just the right amount of sweetness with the light scent of lavender and vanilla, so smooth!  It was delicious iced, and this is probably how I will enjoy it for the last few days of summer, but I tried it in some hot coffee as well and it was awesome!  If you are a lavender fan, definitely give this  Lavender Vanilla Iced Latte a try! Or maybe use it to switch up from all the pumpkin spice lattes for a bit.

    Lavender Vanilla Iced Latte

    Makes 1

    Latte:

    • 1/2 cup ice
    • 1 cup strong brewed coffee
    • 1-2 Tbsp lavender vanilla syrup (depending on how sweet you like it), recipe follows
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • Coconut whipped cream (optional for topping)

    Instructions:

    To make the latte, add the ice and coffee to a tall glass. In a smaller glass, blend or whisk the lavender syrup into the milk, then pour over the coffee in the glass. Top with whipped coconut cream if desired.

     

    Lavender Syrup

    Makes 1 cup, 16 servings

    • 1/2 cup granulated sugar
    • 1/2 cup boiling water
    • 1 Tbsp dried lavender flowers
    • 1 Tbsp butterfly pea flowers (optional for color)
    • 2 tsp lemon juice (use if using butterfly pea flowers to turn it purple)

    Instructions:

    In a measuring cup, combine all of the syrup ingredients and stir to dissolve sugar. Let sit for 5-7 minutes, then strain into a jar to remove the solids, and chill. Keeps in the refrigerator for a month.

     

  • Vegan Blueberry Lavender Ice Cream 

    Vegan Blueberry Lavender Ice Cream 

    I have been eating so many berries lately.  Mostly because it is summer and I feel berry deprived the rest of the year and because I bought a large amount.  Berries are not something that is bad to eat a ton of though, why not get your daily antioxidants the natural way, right?! I wanted to make some recipes with them too, and since I have been in an ice cream sort of mood lately I decided to make some blueberry lavender ice cream.

    I wanted something fancy (the lavender) but still classic (the blueberry).  It is such a lovely refreshing combination too!  For the base I used full fat coconut milk and almond butter to make it extra creamy.  I don’t just throw the lavender into it and blend though, I go through the process of heating the milk, then adding the lavender and letting it sit to let the flavor of the lavender bloom into it.  It might be a little extra work, but it is so worth it!  You then have to let it cool though, in order to freeze better in the ice cream maker.

    This base tasted so good even before freezing!  I added a little bit of vanilla as well, and dates to sweeten it instead of maple syrup or another liquid sweetener this time.  Don’t get me wrong I love the maple syrup, but it makes for a little bit more icy hard ice cream. The dates have less moisture and help it stay more soft.  This turned out nice and scoopable!  If you don’t have an ice cream maker, no worries!  I have included instructions for how to make it without them.

    This turned out soooo good!  Just like something I would get at a local ice cream shop but I can enjoy it in the comfort of my own home.  If you have an abundance of berries on hand and are in an ice cream eating mood too, give this a try in this last part of summer. It is still prime ice cream season after all!

    Vegan Blueberry Lavender Ice Cream 
    Makes 3 cups

    Ingredients:

    • 1 15 oz can full fat organic coconut milk or coconut cream (unsweetened)
    • 1 Tbsp fresh lavender flowers
    • 1/2 cup raw smooth almond butter
    • 1 1/2 cups fresh organic blueberries
    • 1/2 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Instructions:

    1. Heat the coconut milk in a saucepan with the lavender, and bring to a boil. Remove from the heat and let steep for 15 minutes, then strain through a fine meshed strainer into a bowl or glass measuring cup (discarding the lavender) and chill in the refrigerator until completely cold.
    2. Combine the coconut milk with all other ingredients in a blender and blend until smooth.
    3. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    4. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Dark Chocolate Lavender Truffles

    Dark Chocolate Lavender Truffles

         

    I have been a bit stressed lately due to my my kitchen being remodeled, stuff going on in my personal life, and the change of routine that came with all of this Covid 19 business. There has just been a whole lot going on lately, and being someone that doesn’t do well with change, it has been crushing me a bit. To be honest, I haven’t been that hungry or making that many recipes, but I feel like I am finally starting to calm down a bit and get back to my normal routine and self.

    One thing that I like to enjoy when I am trying to relax is the scent of lavender.  It is so heavenly and honestly one of my favorite scents ever next to vanilla.  I love it in baths, or to diffuse it as an essential oil, or in a home made body spray, and drinking a lavender infused tea but it is so good when included in desserts as well! So, I decided to make some dark chocolate lavender truffles.

    I had made some about 10 years ago, and remembered that recipe so I thought now was the perfect time to make some. Why not?  Chocolate makes me happy, and these truffles are so easy to make and require only a few ingredients.  Three to be exact, which we can all deal with even when we are having a hard time right? I thought about how I wanted to infuse the lavender in and I thought about just grinding up the dried flowers, but I wanted these to be smooth and luxurious inside not have a weird texture.  So, I infused the coconut milk for my ganache filling with dried lavender and it worked out perfect! 

    It seriously smelled so good while it was steeping.  Like heavenly coconut lavender flan or something. After that, I just strained it and combined it with melted dark chocolate to make the centers. It is kind of fun rolling the filling into little balls, almost like play dough.  I ate a few in the process and they were good even without the coating. But lastly to make them pretty I dipped them in melted dark chocolate.  These turned out so heavenly and they brightened my day, even if it was just a little bit.  The scent of lavender is totally relaxing too!  If you are a lavender fan like I am, definitely give these a try!

    Dark Chocolate Lavender Truffles

    Makes 12 truffles

    • 1/2 cup coconut cream (the thick part from the top of the can of coconut milk (I used organic Thai Kitchen brand)
    • 1 Tbsp dried lavender
    • 2 cup chopped vegan dark chocolate chips or dark chocolate chunks, divided

     

    Instructions:

    1. Combine the coconut cream and lavender in a small sauce pan over medium heat, and heat until it starts to bubble and the coconut milk is melted and hot.  Remove from the burner, and let sit aside for 15 minutes, then strain through a fine meshed strainer to remove the lavender chunks.
    2. Combine the coconut cream with 1 cup of the chopped chocolate in the top of a double boiler and whisk every so often until it is all melted together smoothly.
    3. Pour into a bowl, and place in the freezer until firm enough to scoop and roll, about 30 minutes or so.
    4. Roll the filling mixture into balls, and place on a parchment lined tray. Place in the freezer until they are firm, about 30 minutes.
    5. Meanwhile, melt the other cup of dark chocolate in the top of a double boiler until smooth.
    6. Dip each of the chocolate filling balls into the melted chocolate one by one letting the excess drain off (I like to use a fork to set them on to dip them). Set on the parchment lined tray.
    7. When the chocolates are all dipped, place the tray in the freezer until the coating has firmed up.
    8. Store chocolates in the refrigerator in an airtight container.

     

  • Raspberry Rose White Chocolate Latte

    Raspberry Rose White Chocolate Latte

    Everyone has those little thing in life that make them happy. For me, one of those things lately is lattes.  Every weekend Eric and I stop and get a latte of some sort at a local coffee shop.  Sometimes it is just a plain oatmilk latte, other times a little something added like a hint of lavender and vanilla.  Or, maybe I am in the mood for a peppermint matcha latte or a pumpkin spice latte (when it was fall).  It is always something I look forward to, a treat for the weekend!  If we don’t have time to go though, I do enjoy making my own.  Sometimes they are even as good as the ones we order at the coffee shop. I saw an ad online for a white chocolate berry rose latte mix and said to myself, I need to make that. It was just a little spendy, and not something I could buy locally.  So I whipped up a latte with those same flavors last week. 

    I had all of the ingredients on hand to do so, even the cacao butter from Raw Guru to make the white chocolate flavor in it. It didn’t contain any caffeine, because there was no tea or coffee in this one, so it was suitable for me to make in the evening after work to relax with.  That is the only thing about tea and coffee lattes I don’t like sometimes, I can’t drink them later in the day or I won’t be able to sleep.  So I always have them earlier in the day.  This one however would be perfect for before bedtime to wind down with.

    I used oatmilk for the base, and added a bit of Raw Guru cacao butter to give it a white chocolate flavor and make it a little more rich.  I wanted this to have plenty of raspberry flavor, so I infused it with dried raspberries.  I always keep them on hand anyway for decorating or coloring things, or just giving them a super delicious berry flavor.  I also added in some dried lavender, just a little, because I wanted this tea to be aromatic.  Also a good splash of rosewater since this is a raspberry rose latte. I am really loving rosewater lately it makes everything smell amazing.  A touch of maple syrup to sweeten the latte and it was perfect!

    It smelled so good and I could not wait to try it!  I gave it a little froth on top and it was perfect!  Smooth, and rich tasting thanks to the cacao butter, aromatic with florals, and sweet with berries.  Simply heavenly!  The perfect thing to chill with in the evening, and even a bit comforting.

    Raspberry Rose White Chocolate Latte

    Makes 2

    • 2 cups thick unsweetened oat milk (I used Planet Oat)
    • 1 Tbsp Raw Guru Cacao Butter
    • 1 tsp dried lavender
    • 3 Tbsp dried raspberries
    • 1/4 tsp beet powder (optional for color)
    • 2 tsp maple syrup
    • 2 tsp rosewater

     

    Instructions:

    1. Bring the oat milk to a boil in a saucepan with the cacao butter, until it just comes to a boil and the cacao butter is melted then remove from the heat.
    2. Place the lavender and berries in a tea infuser and add to the pan, making sure it is submerged.  Add the beet powder as well, and stir in.
    3. Let the tea steep for at least 5 minutes to allow the flavors to infuse the tea.
    4. Remove the infuser, add the maple syrup and rosewater and froth with an immersion blender or frother. Pour into two cups and enjoy!
  • Lavender Lemonade

    Lavender Lemonade

    It was a sort of gloomy day Wednesday, so when I got home I decided to make myself a fancy drink fit for a hot Summer day and pretend like it was nice outside even though it wasn’t. You would think I would go for hot tea or cocoa or something because it was chilly but I wasn’t in the mood for that I have been having that for months. You may be thinking I whipped up a martini or something, but nope! I went for lemonade. I have been kind of missing it since last Summer, and I had organic lemons on hand so why not?!

    Since this was going to be special lemonade I decided to make a lavender lemonade. I have made it before usually with berries or something else added but I just wanted lavender this time. It is super relaxing to drink and take in the lovely aroma. I often use lavender essential oils in my body care items like my deodorant and lotion to relax, or in my diffuser at home, and even in the diffuser in my car so I stay more calm while driving. It really works, plus it smells so good! So lavender infused lemonade is amazing!

    I didn’t mix essential oils into it though, I brewed a sort of lavender tea to make it. I also added butterfly pea flowers to it to give it a lovely color since I have a big bag of them on hand in my pantry. They start out blue when you brew them, then turn more purple if you add an acid like lemon juice, so they were perfect for this lemonade!

    It was really simple to make, just the lavender butterfly pea tea, a little more filtered water, fresh squeezed organic lemon juice and a little stevia. If you are not a fan of stevia, of course you could use maple syrup instead as I note in the ingredients list. This lemonade is super refreshing, calming and delicious! I will have to make it again on a day when it is actually hot and sunny this Summer! In the meantime, I think it would be perfect for Mother’s Day especially if your Mom happens to be a lavender fan!

    Lovely Lavender Lemonade

    Serves 2

    Ingredients:

    • 4 cups filtered water, divided
    • 1 Tbsp plus 1 tsp dried lavender flowers
    • 2 tsp dried butterfly pea flowers
    • 2/3 cup fresh organic lemon juice
    • 1 1/2 tsp liquid stevia (or to taste) or 2 Tbsp maple syrup if you don’t prefer stevia
    • ice and lemon slices for garnish

    Instructions:

    1. Bring 2 cups of the water to a boil on the stove, then remove from heat and add the lavender flowers and butterfly pea flowers. Let sit 5 minutes, then strain through a coffee filter into a large glass measuring cup.
    2. Add 2 more cups filtered water, the lemon juice and the stevia (or maple syrup) and stir until well blended.
    3. Add desired amount of ice and lemon slices to two tall glasses, and pour the lemonade into them. Serve!
  • Blueberry Lavender Latte

    Blueberry Lavender Latte

    I have been really into lattes lately. Not the ones with coffee, because I am not much of a coffee drinker and if I have coffee in the afternoon when I usually enjoy my lattes I would be up all night. I am talking about tea and herbal lattes! They are amazing and I didn’t even realize it until now. I used to be a huge coffee drinker back when I was in my early twenties, and then one day I got sick after having coffee and I couldn’t drink it anymore. After that it has been all tea and I love discovering new delicious teas. Matcha is my go to if it is earlier in the day, but I like to get more creative if I am not wanting to have caffeine.

    I make golden turmeric lattes a lot, but there is a lavender scented matcha latte that I order a lot at a local coffee shop and I like it so much that I decided that I wanted to use lavender in something at home. What I decided on was a heavenly blueberry lavender latte! Just the sort of thing that is perfect for after dinner when you are relaxing in your pjs after your stressful day!

    I started off with an oat milk base, because it froths really nicely and it is my favorite plant based milk as of lately. Then I added some freeze dried blueberries (which you can get for a good price at Trader Joe’s) because they are little blueberry flavor bombs. I keep them on hand for recipes and they worked perfect for this! Next, some dried lavender flowers to give this drink that aromatic scent that I absolutely love! Also, I added a special ingredient for color that I have been dying to use in a recipe some butterfly pea flowers. They make the prettiest tea that you have ever seen, a vibrant blueish purple color! They were perfect in this recipe!

    Lastly a little lemon juice and a touch of maple syrup (which is optional if you want it less sweet as I sometimes do). I frothed it up with my immersion blender after I had let the flavors infuse, poured it into my mug and it smelled amazing! Not only that it tasted wonderful as well! Creamy and warming with aromatic calming lavender, sweet blueberries and a hint of lemon. This is the perfect relaxing latte! If you need to chill, give this a try!

    Blueberry Lavender Latte

    Makes 2

    • 2 cups thick unsweetened oat milk (I used Planet Oat)
    • 2 tsp butterfly pea flowers
    • 1 tsp dried lavender
    • 2 Tbsp dried blueberries
    • 2 tsp maple syrup (optional)
    • 2 tsp lemon juice

    Instructions:

    1. Bring the oat milk to a boil in a saucepan, then remove from the heat.
    2. Place the flowers, lavender and berries in a tea infuser and add to the pan, making sure it is submerged.
    3. Let the tea steep for at least 5 minutes to allow the flavors to infuse the tea.
    4. Remove the infuser, add the maple syrup and lemon juice and froth with an immersion blender. Pour into two cups and enjoy!
  • Vegan Lavender Lemon Waffles

    Vegan Lavender Lemon Waffles

    When I was little, my Mom made waffles for lunch or dinner more often than for breakfast. It makes sense to me, why not make them at night during the week when you have time to enjoy them, or for lunch on a weekend if you have things going on in the morning? So now I tend to make my waffles after work or in the evening as opposed to morning. Don’t get me wrong, I love the idea of brunch and elaborate breakfasts, but my mornings are usually busy with working out and getting ready to go somewhere so I don’t have time for a sit down meal. Waffles have always kind of seemed like a special thing to me also because it’s not something I make all the time and I always feel like I am enjoying dessert (which was awesome when I was little).

    So earlier this week, I decided that waffles sounded good. I have only used the Belgian waffle maker I got for Christmas once so far so it was about time! I have been loving citrus lately, so I decided on lavender lemon waffles. I love the flavor combination, and I figured the aromatic lavender was perfect for de-stressing after work.

    I used my classic waffle recipe, simplified slightly because I didn’t have one of the ingredients on hand, with the addition of both lemon zest and lemon juice. I wanted to be able to taste it and smell it in the waffles. Just a little lavender and vanilla as the additional flavors, and these were heavenly! My waffle maker makes 4 waffles at a time, so these were done in no time at all, and my kitchen smelled amazing!

    Although they tasted good just as they were, I wanted to make them a little more fancy so I whipped up some lemon cream to top them off with. They were heavenly! Crispy waffles with soft centers, the bright flavor of lemon and fragrant aroma of lavender in every bite, plus that rich lemon cream…OMG they tasted like dessert. And yes, they kind of are, but who doesn’t want dessert for their meal sometimes?!

    Vegan Lavender Lemon Waffles
    makes 8 medium sized belgian waffles

    Ingredients:

    Lemon Cream:

    • 3/4 cup thick canned full fat coconut milk (I used Thai Kitchen brand)
    • 2 Tbsp raw cashew butter
    • 1 Tbsp lemon juice
    • 1 tsp lemon zest
    • 1 1/2 Tbsp maple syrup
    • 1/3 cup Dastony coconut butter, warmed to liquid

    Batter:

    • 2 cups gluten free all purpose flour*
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 Tbsp dried lavender flowers
    • 1 Tbsp lemon zest
    • 2 Tbsp lemon juice
    • 1 tsp pure vanilla extract
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
    • 2 Tbsp avocado oil or another neutral oil
    • 2 cups light coconut milk

    Instructions:

    1. To make the cream for in between the waffles, combine all ingredients in a high speed blender or food processor until smooth.  Pour into a bowl, place in the freezer, and whisk every 15 minutes until it is thick like whipped cream (it will probably take about 45 minutes). Once it is thick enough move it to the refrigerator until you are ready to eat the waffles.
    2. To make the waffles, whisk together the flour, sugar, baking soda, baking powder, sea salt and lavender in a large bowl.
    3. Then whisk the lemon juice and zest, flax mixture, oil, and coconut milk together until smooth.
    4. Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in the oven while you make the others.  If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles. 
    5. Serve the waffles with the lemon cream!

    *If you do not wish to make a gluten free waffles, whole wheat pastry flour will work as well!

  • Vegan Lavender Vanilla Shortbread Cookies 

    Vegan Lavender Vanilla Shortbread Cookies 

    Lavender is one of my favorite scents.  Next to vanilla, it is something that I enjoy using the essential oil of fairly often for scenting my personal products (like lotions, deodorants, and shampoo), as well as putting in the diffuser in my home or car to keep me calm and relaxed.  Besides just enjoying the aroma of lavender though, I like to use the dried flowers in my desserts once and a while. It is heavenly when paired with citrus, chocolate or vanilla.  I used to make shortbread quite a lot before I went vegan, and one of the ones I made was a  lavender vanilla shortbread that was really delicious.  So I decided last weekend that I needed to recreate it. I hadn’t made any sort of shortbread in years as of last weekend and I don’t know why because shortbread is damn delicious.  It may be simple with few ingredients but I love the buttery texture.  So it was about time I got on making it again!

    I had all of the ingredients I wanted to use on hand so it was perfect!  For the dough, I used a combination of organic whole wheat pastry flour and tapoica flour.  Why tapoica flour?  Well it works similarly to cornstarch to lighten up the dough and make it more tender and I happened to have some on hand. But if you don’t have any on hand you could substitute cornstarch.  For the fat in the recipe, I used a combination of coconut oil and avocado oil.  They are both pretty neutral oils, and when combined they have a buttery flavor and give a rich texture to baked goods.  A little maple sugar, a dash of sea salt, some lavender and vanilla and the dough was delicious. Yes, I always have to eat some of my cookie dough before baking it!

    I could have just baked the shortbread in one big square in a pan and scored it, but I decided that it would be cuter and more fun to cut it out into little hearts instead. So I made little hearts, popped them in the oven at a low temperature (sine shortbread is delicate and you don’t want it too brown). They smelled heavenly while baking!

    They were lovely as they were, but since I like to dress up cookies, I dipped them in dark chocolate and sprinkled some with lavender and some with sprinkles. They turned out lovely, but more importantly they turned out delicious.  Melt in your mouth, rich and buttery with a hint of lavender and vanilla, the smooth dark chocolate the perfect partner for it all. These are the perfect thing to bake on a chilly Winter day when you don’t feel like going outside!

    Vegan Lavender Vanilla Shortbread Cookies 
    Makes about 16

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup tapioca flour**
    • 1/4 cup plus 2 Tbsp maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup melted coconut oil
    • 1/4 cup plus 2 Tbsp avocado oil (or other neutral oil liquid at cool temperatures)
    • 1 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 Tbsp organic dried lavender flowers

    Decoration:

    • 1 cup vegan dark chocolate chips or vegan dark chocolate chunks
    • vegan sprinkles or dried lavender flowers

     

    Instructions:

    1. Preheat the oven to 300F degrees, and line a baking sheet with parchment.
    2. To make the dough, mix all ingredients together in a bowl until combined and smooth (it may be slightly crumbly, and that is ok, just squeeze it back together), then place on a piece of parchment paper and roll out 1/4 inch thick.  Cut into shapes with a medium sized cookie cutter (I used a heart shape) and place them onto the prepared pan. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used.  Place the cut shapes on the pan into the freezer to chill for 10 minutes before baking.
    3. Place the pan in the oven and bake for 20-25 minutes or until set and just barely beginning to brown at the edge.
    4. Remove the pan from the oven and let cool completely on a rack.
    5. Melt the dark chocolate in the top of a double boiler.
    6. Dip each cookie into the dark chocolate partially then set on a parchment lined tray.
    7. Sprinkle the dipped part of the cookies with dried lavender flowers or sprinkles.
    8. Let the chocolate set (or pop into the freezer for about 10 minutes until it sets).
    9. Enjoy!  Store any leftover cookies in an airtight container in the refrigerator or freezer.

     

    *If you wanted to make these gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour instead of the pastry flour.

    **If you do not have tapioca flour you can substitute cornstarch.

  • Vegan Strawberry Sugar Cookies with Dark Chocolate and Lavender

    Vegan Strawberry Sugar Cookies with Dark Chocolate and Lavender

    The first day of Spring here in Minnesota was glorious!  The sun was shining, the birds were starting to arrive from their Winter vacations and were chirping, and it was warm.  Just the perfect weather for being outside and running actually, 50 degrees is my favorite temperature for that.  You can wear shorts and a t-shirt and not get super sweaty or get cold.  I can’t wait for the tulips and daffodils to burst out of the ground and start blooming.  I think we are a couple weeks away from that, but I did many see pussy willows and buds on the trees.  Spring just makes me happy.  So, I am in a Spring baking sort of mood.  I made a Strawberries and Cream Layer Cake over the weekend (which I will be sharing tomorrow on the blog), and I decided to make some Strawberry Sugar Cookies yesterday.  Strawberries make me think of Spring.  Even if they aren’t technically ready to eat here in Minnesota until May.  Although, this year it might be earlier since it has been warmer.

    For the sugar cookies, I wanted them to have some pink color, so I ground up some freeze dried strawberries and both mixed them into the batter, and dusted the tops of the cookies with them.  They add some serious concentrated berry flavor to things, which is why I love to use them in baking and desserts.  I sweetened these cookies with granulated sugar to keep them from turning so brown, but if you are more of a fan of coconut sugar, or another type of sugar by all means use it.  Just keep in mind you will have darker cookies.  The dough tasted wonderful with the strawberry flavor and touch of vanilla I had added.  Cookie dough must taste really good in order to have really good cookies in my opinion, which is why I always have to taste it.  It is my favorite part of the cookie baking process actually!  These cookies baked up beautifully, and my kitchen smelled amazing.

    I could have just left them as they were with the vibrant strawberry dusting being the only adornment, but I decided that they needed some dark chocolate drizzle as well.  I love it on sugar cookies, and it has been my go to topper for them over frosting lately.  I also sprinkled them with a few dried lavender flowers because I love lavender with strawberries and chocolate.  The light aroma you get with the flowers only adds to the sweet experience of biting into one.  They are super delicious, and if you are in the mood for sugar cookies, you need to put these on your to-do list. I hope you are all having a lovely Spring!

    Vegan Strawberry Sugar Cookies with Dark Chocolate and Lavender
    Makes 28 cookies

    Ingredients:
    • 2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups granulated sugar (coconut sugar may be used but keep in mind the cookies will not be the same pretty pink color)
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1/4 cup freeze dried strawberry powder*
    • 3 1/2 cups organic all purpose flour
    • Freeze dried strawberry powder for decorating
    • 3/4 cup chopped vegan dark chocolate
    • dried lavender flowers

     

    Instructions:

    1.  In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    2. In a large bowl, mix coconut oil with sugar and mix until well combined.
    3. Mix in the vanilla extract and flax mixture until well combined.
    4. Add the baking soda, salt, berry powder, then the flour, a cup at a time, mixing between each addition, until well combined.
    5. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart.
    6. Place in the oven and bake for about 15-18 minutes, until puffed and just starting to brown slightly.
    7. Remove from the oven, dust with some strawberry powder (I put it in a fine meshed strainer and tapped it over them) and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.
    8. Melt the chocolate in the top of a double boiler (or your preferred method), and drizzle it over the tops of the  cookies.  Set on a parchment lined tray, and sprinkle the chocolate with some lavender flowers.  Place in the freezer to set the chocolate, about 5 minutes.  Enjoy!

    *To make the strawberry powder, place about 1 cup of dried berries into a blender and blend until they are fine powder.

  • Vegan Nectarine Strawberry Lavender Almond Cobble Pie

    Vegan Nectarine Strawberry Lavender Almond Cobble Pie

         Nectarine Strawberry Lavender Cobble Pie
    Lately I am trying to always see the positive in things.  I was working on it yesterday on my run when it was very hot and sticky (it has been hitting 90 the last few days here), and I was feeling pretty miserable.  Yes it was hot, but I had so many good things going for me I decided trying to see the positive. I was able to run in the first place, which was not something that could be said a few years back when I was plagued with injuries.  I was feeling good other than the fact that it was hot, and keeping up a good pace, and at least there was no ice like there is in the Winter and I could wear minimal clothing and not be weighed down.  Soon there were way more positives than negatives about the situation I realized.  And what’s more, I don’t know about you, but I feel more accomplished when things don’t come quite so easy and I have to work for them. 
    Nectarine Strawberry Lavender Cobble Pie 1
    I decided that all that hard work deserved some pie.  I was thinking about it all day at work.  The thing is, I have a hard time deciding between two desserts sometimes, because they both sound good to me.  I wanted cobbler and I wanted pie. So I ended up making a cobble pie.  I had loads of nectarines at home, and some strawberries, so I combined the two for a deliciously sweet combination.
    Nectarine Strawberry Lavender Cobble Pie 2
    I decided I wanted to add in some lavender as well to make it even more heavenly and some almond in the crust to make it more flaky and delicious.  I made a my usual gluten free crust with the almond meal added for the crust, then delicious cobbler biscuits to top off the fruit instead of the usual crust.  It was pretty decadent, but oh so good!
    Nectarine Strawberry Lavender Cobble Pie 6
    I know what you are thinking…who wants to bake a pie on a 90 degree day when it is hot?!  Yeah I am kind of crazy, but my home is much cooler than the hot kitchen I work in all day so it was not so bad.  The pie was well worth it!  I got the best of both worlds, and it was a good ending to a good day. 
    Nectarine Strawberry Lavender Cobble Pie 4
    Vegan Nectarine Strawberry Lavender Almond Cobble Pie

    Makes 1 6 inch pie

    2 large nectarines, cut into small chunks

    1 cup strawberries, quartered
    1 Tbsp maple syrup
    2 Tbsp all purpose gluten free flour
    1 tsp dried lavender flowers
    2 tsp pure vanilla extract

    Crust:
    3/4 cups all purpose gluten free flour
    3/4 cup almond flour
     2 Tbsp coconut sugar
     1/4 tsp sea salt
    5 Tbsp coconut oil, in its solid form
    1 Tbsp pure vanilla extract

    about 2-3 Tbsp cold water

    biscuit topping:
    3/4 cup gluten free all purpose flour
    1/2 cup pecan meal*
    2 Tbsp coconut sugar
    1 tsp dried lavender flowers
    1/2 tsp plus 1/8 tsp baking powder
    1/8 tsp sea salt
    2 Tbsp solid coconut oil, cut into chunks
    1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    1 tsp pure vanilla extract
    To make the crust, in a large bowl, mix together flour, sugar, sea salt, and lemon zest.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in vanilla and just enough lemon juice to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created. 
    Roll out into about a 7-8 inch round using parchment underneath and floured rolling pin.  Place bottom crust into a 6 inch pie pans and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredient. Spoon into crust. Place plate on baking sheet, and tent with foil.  Bake for 45 minutes until fruit is cooked through and bubbling.

    Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, almond meal, sugar, lavender, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall circle.

    Remove baking fruit from oven. Cut the dough circle into wedges, and place on top of the bubbling fruit.  When all biscuits are on top, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!



  • Vegan Strawberry Lavender Scones

    Vegan Strawberry Lavender Scones

    Strawberry Scones

    They make the most delicious smelling scones in the deli where I work, and since my work station is next to the baked goods cooling rack, I get to enjoy the heavenly aroma.  It is one of the happiest smells in the world.  If I am having a bad day, and there are some there, I need just take a deep breath through my nose, and it is better.  I am one of those people who associates smells strongly with memory, and those bring back good memories.  The strawberry ones smell like strawberry shortcake, which is a classic that I love.  So after a bunch of scone smelling last Friday, I decided I wanted some.  I had some fresh organic strawberries, and I decided that they would be awesome in the scones along with some lavender.  Berries and lavender are a match made in heaven and I love them together.

    Strawberry Scones 2

    These smelled absolutely amazing while they were baking, and since I knew I got to enjoy one they made me even more happy than the scones at work.  Eating one of these babies makes me think of a lazy Saturday morning, sleeping in late and sitting out on the porch for breakfast with one of these and some tea (since I don’t drink coffee).  I don’t ever sleep in on Saturdays, and I don’t have a porch, but a girl can dream! Maybe someday!

    Strawberry Scones 3

    Vegan Strawberry Lavender Scones
    Makes 8

    • 3 cups all purpose gluten free flour
    • 1/2 cup coconut sugar
    • 2 1/2 tsp baking powder
    • 1 Tbsp dried lavender flowers (make sure they are very fresh)
    • 1/4 tsp salt
    • 1/2 cup virgin coconut oil, cut into chunks
    • 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
    • 1 Tbsp pure vanilla extract
    • 2 cups fresh organic strawberries cut into chunks
    • coconut milk for topping
    • coconut sugar for sprinkling

     

    Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. fold in strawberries and lavender until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.
  • Raw Chocolate Blood Orange Caramel Cheesecake with Lavender

    Raw Chocolate Blood Orange Caramel Cheesecake with Lavender

    I am obsessed with blood oranges lately.  They are seriously the most beautiful citrus fruit I have ever seen, and their flavor is the perfect balance of tart and sweet.  I have been buying them by the bagful for a few weeks now since they became available here, and I am savoring every juicy orange slowly. I have been snacking on them, but I have also been using them to create delicious desserts as well.   

     
    Last weekend I made a Vegan Chocolate Blood Orange Layer Cake, and it was wonderful. I loved the flavor combination so much I decided to use it again.  I hope you all don’t mind me being a little redundant, but these two desserts each sing their own song despite having some of the same flavors.

    So this second blood orange chocolate dessert was a chocolate cheesecake.  Not just blood oranges and chocolate though.  I added a touch of lavender, and some raw blood orange caramel as well.  Although I am a vanilla girl, I have been craving lots of chocolate lately for some reason.  Nothing wrong with that…makes me create lots of delicious things for you chocoholics out there!  Let me tell you, the combination of chocolate, blood oranges, lavender and caramel is out of this world.

    Combine that with cheesecake and you have a winner.  I admit I am a bit biased, being that cheesecake is my favorite dessert, but I think anyone could appreciate this if they were to taste it themselves.  I wish I could invite you all over to my house so you could try it too, but since I can’t I feel it is only fair that I share the recipe in case you want to make it.  Good news, no fancy decoration skills required here, simply sweet blood orange slices, which are so beautiful, that is all the cake needs.

    Raw Chocolate Blood Orange Caramel Cheesecake with Lavender
    Makes one 6 inch cake

    Crust:
    2/3 cup raw sprouted buckwheat groats (or additional coconut)
    1/3 cup ground flaxseed
    3/4 cup dried finely shredded coconut
    1/3 cup raw cacao powder
    1/8 teaspoon sea salt
    10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

    Blood Orange Caramel:
    1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
    2 Tbsp raw pecan butter
    3 Tbsp raw coconut nectar or maple syrup
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    1Tbsp blood orange zest
    1/4 cup blood orange

    Filling:
    4 cups young coconut meat*
    2 Tbsp blood orange zest
    1/2 cup blood orange juice
    a few drops DoTerra lavender essential oil (optional, or other food grade essential oil)
    2/3 cup raw coconut nectar, or maple syrup
    1/2  teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean
    2/3 cup raw coconut butter (warmed to liquid)
    1/2 cup raw cacao powder

    Blood orange slices
    dried lavender flowers

    Lightly coat a 6 inch spring form removable bottom pan with coconut oil.
    To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).
    Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the caramel, combine all ingredients in a high speed blender or food processor until smooth.  Set aside.

    To make the filling, in a high speed blender or food processor, combine coconut meat, orange zest and juice, lavender oil, coconut nectar, sea salt, and vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.  Add the cacao powder and blend until smooth.
    To assemble cheesecake, pour 1/3 of the filling into the pan over the crust, then drop some of the caramel by the heaping tsp over that, and swirl with a knife, Pour half of the remaining filling over that, then drop more of the caramel by the tsp over that and swirl with a knife.  Pour the remaining filling over that, then more of the caramel by the tsp, and swirl with a knife. Place in the freezer for about 4 hours to firm up. Decorate the top of the cake with the blood orange slices and lavender flowers. Store in the fridge.

    *If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.

     

  • Raw Pretty in Pink Birthday Cheesecake

    Raw Pretty in Pink Birthday Cheesecake

    Yesterday, I turned 27.  However, I still feel as if I should be 21…as 27 is getting so close to 30!  This will not stop me however from acting younger than my age.  I never want to be boring, and I still like to do things like wear hello kitty kitty band-aids, run through sprinklers and have a pink birthday cake.

    Yes, I had to have a pink Birthday cake!  I have been asked by so many people in the last week, “Shouldn’t someone else make your cake?”  or “You shouldn’t have to bake on your Birthday!”  My answer to that was, no one I know would be able to create the cake I wanted the exact way I wanted it.  Plus, making cakes is something I enjoy and shouldn’t I enjoy myself on my birthday?  Plus…technically I wasn’t baking it because it was a raw cheesecake.
    I didn’t spend my entire day on it however, I also took the time to celebrate with family and a good friend going out to dinner at La Belle Vie, one of my favorite restaurants!

    Because although I made my cake, I didn’t want to cook dinner on my birthday, and their food is excellent!  It was a wonderful time, and we all had a lot of fun!

    Back to the birthday cheesecake…it had a pistachio crust, and the filling was vanilla rosewater scented with a layer of vanilla with lavender, then strawberry, and last raspberry.  It was beautiful naked, but since it was a birthday cake, I decided to pipe cashew coconut frosting around the cake to make it even more beautiful!

    It was delicious as well, fragrant and rich…just as cheesecake should be.  I much enjoyed it, and it made me happy just looking at it knowing it was exactly the birthday cake I had dreamed of creating, plus even better!  Since I am not the type of person who wants a boring white birthday cake full of bleached flour and white sugar.  Real ingredients are what I find truly delicious.
    Whoever made the rule that you can’t make your own birthday cake probably just didn’t feel like making one or didn’t know how to…making my own birthday cake is an experience I much enjoy, and will repeat for many years to come!

    Raw Pretty in Pink Birthday Cheesecake
    Makes one 6 inch cake

    Crust:
    3/4 cup shelled pistachios
    1/8 teaspoon sea salt
    3-4 soft medjool dates, pitted and chopped
    Filling:
    2 1/2 cups raw cashews (preferably soaked overnight and drained)
    1/2 cup young coconut meat (or additional soaked cashews)
    1/2 cup coconut water (or filtered water)
    1 tsp rosewater
    1 Tbsp lemon juice
    1/3 cup plus 3 Tbsp raw coconut nectar or maple syrup
    1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
    1/2 teaspoon sea salt
    1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
    1/2 cup fresh organic strawberries
    1/2 cup fresh organic red raspberries
    1 Tbsp organic lavender
    Cream Topping:
    3/4 cup raw cashew pieces (preferably soaked overnight)
    1/2 cup coconut water
    3/4 cup fresh young coconut meat (or additional soaked cashews if not available)
    2 tablespoons raw coconut nectar or maple syrup
    1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
    1/4 cup raw coconut oil (warmed to liquid)4-6 fresh organic raspberries

    Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios and sea salt in a food processor until the pistachios are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of the prepared pan, and set aside.
    To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, rosewater, nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 3 bowls. Place 1/3 into the food processor and add 1/2 cup of strawberries. Puree until smooth and scrape back in the bowl. Add another 3rd of the filling to the food processor and add 1/2 cup raspberries, and puree until smooth. Add the lavender to the third bowl and stir in until combined.
    To assemble the cheesecake, pour the vanilla lavender filling over the crust, then smooth to the sides.  Then the strawberry, then the raspberry. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.
    To make topping, drain cashews and blend all ingredients until smooth in a food processor, then divide into 2 bowls.  Place one half back in the food processor and throw in about 4-6 raspberries, and blend (to tint pink).  Place back in the bowl and set bowls in the freezer about 30 minutes until a frosting consistency. Place the two frostings in pastry bags and pipe decoratively around the top and bottom of the cheesecake. Store leftover cake in the fridge.