#Lavender Flour

[amphibia-a-day]

Day 986 of Amphibia Screenshots

Episode: Maddie & Marcy

[ilovetvtoons]

HOPPY BIRTHDAY TO THE CREATOR OF AMPHIBIA, MATT BRALY!!! 🥳🐸🎂🎈🎁🎊

[morethansalad]

Lavender Vanilla Oatmeal Shortbread Cookies (Vegan & Gluten-Free)

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[angelkin-food-cake]

Lavender Thyme & White Chocolate Scones

2¾ cups all purpose flour

⅓ cup sugar

¼ tsp. chopped fresh thyme

¾ tsp. salt

1 Tbsp. baking powder

½ cup cold butter

2 eggs

⅔ cup milk

1 Tsp. dried lavender buds

purple food coloring (optional)

½ cup white chocolate chips, melted

First, add the lavender buds to the milk in a small pan over medium heat. Think of this like steeping tea. Allow the mixture to cook for 5-8 minutes. It will become fragrant, but I also like to taste the milk just to ensure it has enough lavender flavor before removing it from the heat. I prefer this method to using lavender extract, as I think it tastes a bit more “real”. But if you can’t find culinary (food safe) lavender buds, then extract is OK too. Just use 1/2 teaspoon on your first batch and see what you think. Floral flavors can become overpowering in recipes fast, so don’t over do it. I also tinted my milk a pretty lavender shade with food coloring, but this is optional.

In a large bowl, press together the sugar and thyme. Then, add the flour, salt and baking powder and give it a good stir. Cube the cold butter and cut into the flour with a pastry blender or your clean hands. Incorporate until the mixture resembles very small pebbles. Then add the milk and egg mixture and press into a dough ball.

Shape into a large disk on a baking sheet covered with a baking mat (Silpat) or parchment paper and cut into eight pieces. Place in the refrigerator while the oven preheats to 425°F. Then bake for 22-25 minutes. While they are still warm, top with melted chocolate.

[certifiedceliac]

Gluten Free Lemon Lavender Shortbread (via Whole Happy)

[a-h-story]

Quick Bread - Blackberry-Thyme Scones Recipe These mildly sweet blackberry-thyme scones bake up in under an hour and are topped with fresh blackberries and thyme leaves.

[avalunches]

Buckwheat Lavender Biscotti Crushed lavender adds a delicious flavor to these biscotti, which are made with buckwheat and rice flour and are free of gluten. 1 egg white, 1/2 cup potato flour, 2 cups buckwheat flour, 2 tablespoons crushed lavender, 1 cup white sugar, 3/4 cup brown rice flour, 1 tablespoon vanilla powder, 1/4 cup canola oil, cooking spray, 1 tablespoon baking powder, 4 eggs beaten

[victorialeites]

Recipe for Blackberry-Thyme Scones These mildly sweet blackberry-thyme scones bake up in under an hour and are topped with fresh blackberries and thyme leaves.

[maxstewart]

Lavender Tea Bread During the bloom of the lavender, I bake this tea bread. Try topping it with thin slices of fresh strawberry.

[amphibia-a-day]

Day 458 of Amphibia Screenshots

Episode: Maddie & Marcy

[pixelmagus]

Buckwheat Lavender Biscotti Recipe This delicious, gluten-free biscotti recipe is made with buckwheat and rice flour and receives its scrumptious flavor from crushed lavender.

[ilovetvtoons]

I love that Maddie convertered her family Pastry Stand into her own Potions Stand.

Her sisters go from dismissing Maddie's interest in magic to helping her out with her Potions business.

And Mrs. Croaker finally finds a trustworthy Potions maker by the end of the series.

[morethansalad]

Vegan Lemon Lavender Donuts

[valaholoroszorszagban]

Quick Bread - Lavender Tea Bread