Bring some lavender into your fall

Lavender Pumpkin Bread

Lavender Pumpkin Loaf

If you're a lover of all things pumpkin and all things lavender, this is the perfect recipe to warm up those crisp fall days that are (hopefully) coming soon! 

Source: Terre Bleu Lavender
Ingredients

• 3 cups all-purpose flour
• 2 cups lavender sugar (grind 1 T. of lavender in two cups of sugar)
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 15-ounce canned pumpkin
• 2/3 cup vegetable oil
• 3 eggs, slightly beaten
• 1 tablespoon culinary Lavender buds

Instructions

1. Preheat oven to 350° F (175° C). Grease and flour two 9 by 5 inches loaf pans.
2. In a large bowl, combine flour, lavender sugar, salt, baking soda, and baking powder with a fork. ​Add pumpkin pie spice, canned pumpkin, vegetable oil and eggs. Mix until just blended. 
3. Pour batter evenly between the two prepared pans. Sprinkle dried lavender buds and sugar on top of batter. 
4. Bake for about 1 hour or until toothpick inserted in center comes out clean. 
5. Cool in pans for 10 minutes and then cool completely. 
6. Before serving, garnish by sprinkling lavender culinary buds and lavender sugar 
7. Serve warm or keep for approximately a week.

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Lavender Latte

Lavender Latte

Source: The Doctor's Kitchen
prep 5 mins
cook 15 mins
total 20 mins
author Dr. Sarah White
yield 1 cup syrup

Ingredients

•  1 cup water
• 2 tablespoon of dried lavender flowers
• 1/2 cup raw honey
• 1 shot of espresso or 1 small cup strong-brewed coffee.
• 3/4 cup almond milk (or non-dairy milk of choice) 

Instructions: Bring 1 cup water and 2 tablespoon of lavender flowers to a boil in a small stovetop saucepan. Add 1/2 cup raw honey and then reduce heat simmer for 15 minutes. Allow to cool, then strain the syrup and pour into a container to store in the fridge (will keep for 10 days). Add 1 tbs of lavender syrup to a shot of espresso or brewed coffee and top with steamed & frothed milk.

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