Saturday, October 29, 2016

Lavender Tea Bread (gluten-free, egg-free)



(Adapted from this recipe)

INGREDIENTS: 
3/4 cup milk
2 Tbsp. dried lavender flowers
190 grams King Arthur gluten-free multipurpose flour
90 grams garbanzo bean flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. xanthan gum
6 Tbsp. butter, softened
3/4 cup sugar
6 Tbsp. plain yogurt

METHOD: 
Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder, xanthan gum and salt together in bowl. In another bowl cream butter and gradually add sugar, then yogurt, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Pour into prepared pan and bake for 45 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze with more dried lavender added to it.

No comments:

Post a Comment