Desserts & Baked Goods

Lavender Cookies

5/8 cup butter
½ cup organic cane sweetener
1 egg (beaten)
1 tbsp lavender flowers (pref. fresh, but dried works too)
1 ½ cup brown rice flour

Preheat oven to 350. Cream together the butter and organic cane sweetener. Stir in the egg. Mix in the lavender flowers and the flour.

Grease cookie sheets and drop spoonfuls of the mixture on them. Bake for 15-20 minutes, or until the cookies are golden.

Heavenly Blueberry Corn Muffins

1 ¼ cup brown rice flour
¾ cup cornmeal
¼ cup plus 1 tbsp. organic cane sweetener
2 tsp. baking powder
pinch of salt
1 cup almond milk
¼ cup sunflower oil
1 large egg
¼ cup packed Clary Sage leaves
2 cups fresh blueberries

Preheat the oven to 375. Grease a set of muffin tins

Mix together the dry ingredients in a large bowl

Wisk together the wet ingredients and Clary Sage flowers in another bowl. Add to the dry ingredients and mix well. Fold in the blueberries.

Spoon the batter into the muffin tins and bake until the tops are lightly golden and a chopstick inserted in the center comes out clean, 25 mins. Remove from tins and serve warm.

Edible Flower Corn Muffins

¾ cup yellow cornmeal
1 cup brown rice flour
¼ cup organic cane sweetener
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup soft tofu
¼ cup soymilk
1 large egg, beaten
2 tbsp butter, melted
2 cups edible flower petals

Preheat the oven to 400. Grease a set of muffin tins.

Combine the dry ingredients in a bowl and mix well.

Combine the wet ingredients together in another bowl Mix well. Pour into the dry ingredients. Fold in the flowers and let it sit for five minutes.

Spoon into muffin tins and bake for 20 mins until the muffins are golden and a chopstick inserted in the center comes out clean.

Can be served with floral butter.

Rose Geranium Tea Cake

2 sticks butter at room temperature
2 cups organic cane sweetener
1 large egg
1 cup rice milk
3 cups brown rice flour
2 tsp baking powder
1 tsp salt
1 ½ tbsp rose geranium leaves, finely chopped (can substitute other culinary geranium – pelagoniums)

Preheat oven to 350. Lightly grease two 9x5 inch loaf pans

Cream together the butter and sugar in a large bowl Add the egg and milk and beat well. Mix in the flour, baking powder, and salt. Add the rose geranium leaves. Mix well to combine evenly.

Pour the mixture into the loaf pans and bake for 1 hour or until a chopstick inserted in the center comes out clean.