10 ounces Collection Etienne 31 % Cacao White Chocolate wafers 4 1/2 cups heavy cream 3 cups milk 2 tablespoons fresh or 2
teaspoons dried lavender flowers Zest of one fresh lemon, removed with a peeler 6 egg yolks 1 cup granulated sugar
Honeyed Lavender Apricots 5 - 6 ripe apricots — thinly sliced 1
teaspoon dried lavender flowers 1/4 cup raw honey
Not exact matches
Ingredients: 1 tablespoon fresh or
dried lavender flowers 2/3 cup granulated sugar 1 cup (2 sticks) unsalted butter, softened 1 1/2
teaspoon pure vanilla extract 2 cups all - purpose flour 1/8
teaspoon salt Sanding sugar for decorating
Apricot Biscotti: 2 1/2 cups buckwheat sprouts 2 1/2 cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon
dry lavender flowers plus some for sprinkle 1 tablespoon mesquite powder 1 tablespoon maca powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4 cup coconut oil 1/2 cup raisins 2 handfuls pumpkin seeds 1 tablespoon poppy seeds plus some for sprinkle 1/8
teaspoon ground ginger
1.5 cups flour 1/2 cups granulated sugar 1
teaspoon lavender flowers,
dried and crushed 1/2
teaspoon baking soda 1/2
teaspoon salt 1/2 cup oil 2
teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy milk, or water)
Place
dried lavender flowers in sachets or herbal hot packs and steep one
teaspoon of the
dried flowers in one cup of boiling water for 15 minutes.