- 2 tbsp. dried lavender
- 150 g GF baking mix of your choice
- 1-2 tsp. baking powder
- 150 ml hot water mixed with 3 3/4 tbsp. (unground) flax
- 25 g ground almond meal
- 20 g sugar
- 150 ml cashew & almond cream
- 100 ml almond milk
- 75 g vegan shortening
- 1-2 tsp. poppy seeds
- dash of salt
Cook the lavender buds in the cashew & almond cream on low for 10-15 min. Drain, and set the lavender cream aside. Boil some water and pour 150 ml over the 3 3/4 unground flax, set aside. Now combine all dry ingredients in a separate bowl. Whisk the melted vegan shortening with the almond milk (100 ml); add to the dry ingredients. Now add the lavender cream and only 3 tbsp. of the flax mix (to replace the eggs).
Bake for 20-25 minutes on 160 celsius (preheated). Garnish with icing of your choice and rosemary.
