Also, the heat will intensify the flavor of the flowers so when cooking
with culinary lavender, it can be a trial - and - error, always remember, less is best.
Coconut Pineapple Fried Rice
with Shrimp, by Healthy Nibbles and Bits Coconut Sweet Potato Muffins, by Luci's Morsels Double Chocolate Chip Cookies
with Toasted Coconut, by The Cooking Actress Key Lime Coconut Button Sandwich Cookies, by
Culinary Concoctions by Peabody Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery Macaroon Tarts
with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire Mango Coconut Donuts, by Chez Catey Lou Mango Coconut Smoothie, by Jessica in the Kitchen Mango Summer Cake, by Keep it Sweet Desserts Mini Coconut Cream Pies, by Hip Foodie Mom Pina Colada Pie, by Life, Love, and Sugar Skinny Blueberry Lime Scones, by Club Narwhal Spiced Lentils
with Toasted Coconut, by This Gal Cooks Toasted Coconut Banana Meringue Pie, by The Sweet -LCB- Tooth -RCB- Life Triple Coconut Rum Layer Cake, by bethcakes Tropical Pineapple Coconut Sangria, by Shared Appetite White Chocolate Coconut Key Lime Cookies, by
Culinary Couture
3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons
Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking
with this flower.