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Lavender infused rock cakes

English lavender treats
English lavender treats
Bethane M. Evans

Rock cakes, also known in variations such as rock biscuits, Welsh cakes or American scones, are historically a popular Victorian staple in Great Britain served with high tea, or part of a continental breakfast. This version of a basic gluten-free recipe is infused with English lavender to heighten and brighten the flavor. The pharmacopeia of lavender as an effective spasmolytic, carminative, antidepressant, among others; is proven powerful phytotherapy.

• ½ lb. Softened butter

Sift together:
• 1.5 C. Brown rice flour
• 1 C. Arrow root flour
• 1.5 C. Tapioca flour
• 2 Tbsp. Nutritional yeast
• 1 Tbsp. freshly ground flax seed
• 1 tsp. ‘Penzey’s’ cake spice
• 1-2 tsp. Cardamom

Form pea-size crumbs by creaming butter and dry ingredients together. Gently combine with:
• ¾ C. Turbinado sugar
• 2 Tbsp. Dried, edible lavender flowers (if available)

With a fork, beat together:
• 3 Lg. eggs (or acceptable egg substitute)
• 2 Tbsp. Vanilla almond or rice milk
• 1.5 Tbsp. ‘Elixir English Lavender floral infusion’

Fold the wet mixture with the “crumbed” flour blend. Scoop large clumps of dough on an ungreased baking sheet, creating rock-like shapes. Top with a liberal sprinkling of lavender infused sugar and dried lavender flowers for texture. Bake for 22 minutes in a 400F oven. Transfer rock cakes to a cooling rack when lightly browned. Eat as a meal or dessert served with lavender ‘Female herbal infused remedy’.


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