|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|lavender tea loaf|
|Contributed by: Brighid45 & Peppermint Twist||Added: Sep 18, 2012 at 10:50 PM|
This is a special occasion loaf--sweet and fragrant, just right with a steaming cup of green, black or red tea. It doesn't rise as high as a loaf made with wheat flour and it can be a bit crumbly, but it still tastes delicious. If you like, you can substitute some thinned-down Greek yogurt for the milk. If you're using a liquid sweetener in place of the sugar, omit the milk.
How to make it:
- 3/4 cup compliant milk
- 2 Tbsp. dried lavender flowers, finely chopped, OR
- 3 Tbsp. fresh chopped flowers
- 2 cups compliant flour
- 2 Tbsp. ground flaxseed
- 1 1/2 tsp. corn-free baking powder
- 1/4 tsp. sea salt
- 6 Tbsp. butter, softened OR ghee
- 1 cup raw cane sugar OR liquid compliant sweetener
- 2 large organic free-range eggs
- Grease a 9x5x3 inch loaf pan.
- Preheat oven to 325F.
- Heat milk OR liquid sweetener with lavender almost to a boil, then steep until cool.
- Mix flour, flaxseed, baking powder and salt together in bowl.
- In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Stir the flour mixture into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.