Add all dry ingredients in a bowl. Now whisk the (melted) vegan shortening with the almond milk, set aside. Pour hot water over 3 3/4 tbsp. of unground flax and let it soak for a few minutes, until thick. Squeeze the lemons and add the juice to […]
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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. […]
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