It has been a whirlwind 8 weeks since baby boy was born! He's healthy, strong, full of smiles and super cute but I still feel like I'm in survival mode! I am admittedly finding it more difficult than I thought I would to get my new content on here (hence, this is my first post in 8 weeks!), but we're still moving forward!
Lavender is an ingredient that used to intimidate me because it sounds so fancy in a recipe. I'm here to tell you that it is very simple, accessible and it totally elevates a dish and gives it a little something different. I was first introduced to lavender lemonade at one of my favorite New England restaurants, Pickity Place. This restaurant is incredible with seasonal, rotating menus on a monthly basis and they grown all of their own herbs on site. Their lavender lemonade is like drinking a spa day. I picked up a container of their culinary lavender in the gift shop and since then I've made lavender brownies, vegan lemon lavender sugar cookies and today I've got a simple bread for you that is a perfect dessert, tea time treat or would be incredible to serve at a bridal or baby shower.
Lavender can be potent and a little bit goes a long way in a recipe. I've used 2 tablespoons of culinary lavender in this bread recipe as the lemon is also quite a strong flavor and can over power; however, you can easily dial the lavender up or down a notch by increasing or decreasing the amount you add to the sugar. In this recipe, you will create a lavender sugar by processing the lavender with the sugar in a food processor or high powered blender. It takes only seconds and then you mix it into the recipe as you would regular sugar.
Here's what you'll need:
For the bread
-2 TBS culinary lavender
-3/4 cup sugar
-1/2 cup olive oil
-zest of 1 lemon
-juice of 1/2 lemon
-1 tsp vanilla extract
-1 1/2 cups flour
-2 tsp baking powder
-1 tsp salt
-1/2 cup whole milk
For the glaze
-1/3 cup powdered sugar
-juice of 1/2 lemon
Spray a loaf pan with non-stick cooking spray and pre-heat the oven to 350 degrees. Add the lavender and sugar to a food processor or high powered blender. Process/blend until the lavender breaks down in the sugar (you will still see flecks of lavender but both the sugar and lavender will be more fine in consistency. This typically takes less than 30 seconds).
Zest and juice the lemon. Reserve 1/2 the lemon juice for the glaze. In the large bowl for a stand or hand mixer, combine the eggs and lavender sugar. Cream together until combined. Add in the olive oil, vanilla extract and lemon juice/zest. Mix together until fully incorporated. Add the flour, baking powder and salt. use a fork to stir the dry ingredients together on top of the wet ingredients before mixing. Mix the dry and wet ingredients together until a thick batter forms. While slowly mixing, pour in the milk and mix until combined and batter thins out a little bit.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan for 20-30 minutes before inverting and transferring the bread to a cooling rack to finish cooling.
Prepare the glaze while the bread cools by combining the powdered sugar and the reserved lemon juice. Whisk together until it forms into a smooth glaze. Once the bread has cooled, top with the glaze, slice and enjoy!
We all have a bunch of ripe bananas sitting around the kitchen or in the freezer, right? I find that these pile up fast in my house and this recipe will use them up in no time for a cozy breakfast on a winter morning, which has clearly landed on our door step here in New England this week! We are finishing up our second snow day this week today and there is a delay tomorrow morning. If we keep up at this pace, these kids will be in school through the 4th of July and I wonder if they will be finished with their arguing by then? #siblings
I use 4 ripe bananas in this banana bread and they add enough moisture to the batter that I don't need to use oil. I used sugar but that would be a quick substitution if you wish to use an alternative like maple syrup etc. and go refined sugar free. One of the many things I love about banana bread is how versatile it is...it can be switched up super easily. So grab a bowl and let's get this in the oven before it snows again.
-4 ripe bananas
-3/4 cup sugar
-1 1/2 tsp vanilla extract
-1 1/2 cups flour
-1 cup oatmeal
-1 TBS cinnamon
-2 tsp baking powder
-3/4 tsp salt
-1 generous handful of chocolate chips
Pre-heat the oven to 350 degrees and prepare a loaf pan with non stick cooking spray or parchment paper. In a large bowl, mash the bananas and combine with the sugar, eggs and vanilla. Once all of the wet ingredients are combined, add in the flour, oatmeal, cinnamon, salt and baking powder. Stir together until the batter is fully combined. Pour into the prepared loaf pan and sprinkle the chocolate chips on top. Bake at 350 degrees for approximately 45 minutes. Remove from the oven, allow to cool for approximately 15 minutes and then remove from the pan, slice and enjoy!
I always think it's the holiday season in December that is the busiest time of year, but the spring frenzy of school events and extra-curricular activities sneaks in and quickly brings that into question. So, I've fallen off my weekly post the past few weeks and I'm striving to get back there. Just a couple of weeks more and the schedule of evening and weekend events should lighten up as we roll into summer and we're definitely looking forward to it.
Full schedules need breakfast on the go and this week's recipe for a Buckwheat Flour Banana Bread brings the combination of flavor and nutrition to go with your morning cup of coffee. A small investment of time one weekend morning or late evening can set you up for the week. Serve it warm with just a smudge of butter and enjoy. Oh! And this recipe is gluten free too!
Buckwheat Flour Banana Bread (Gluten Free)
-2 overripe bananas
-2/3 cup organic vanilla yogurt
-1/4 cup brown sugar
-1/2 cup sugar
-1 teaspoon vanilla extract
-3/4 cup gluten free flour (I used Bob's Red Mill 1:1)
-3/4 cup Buckwheat flour
-1/2 cup oatmeal (use gluten free to keep the bread gluten free)
-1/2 teaspoon salt
-1 teaspoon baking powder
-2 teaspoons cinnamon
-1/2 teaspoon nutmeg
Pre-heat your oven to 350 degrees and prepare a loaf pan by spraying with non-stick cooking spray. In a large bowl, mix together the overripe bananas, yogurt and eggs. Add in the sugar and continue to mix. Add the vanilla and mix. In a separate bowl, sift together all of the dry ingredients. Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until fully incorporated and mixed together. Pour the bread batter into the prepared loaf pan and bake for 55-60 minutes. Test with a toothpick to make sure it comes out clean after inserted into the middle of the baked loaf. Allow to cool in the pan for 15-20 minutes. Remove from the pan and allow to finish cooling on a wire rack. Once completely cooled, store in a freezer bag or air tight container in fridge for the upcoming week. Enjoy!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.