The end product is akin to consuming a perfumed cake but in an incredibly delicious, non-toxic way, and needless to say, I had to style it with purple hues to match the color of the beautiful lavender blooms…
Photography and Styling by myself
Original Recipe from Clean Eating Goddess
Lavender, one of my most loved scents, has healing properties which ease anxiety and insomnia, both of which I experience on occasion. I love everything about it; from the fresh flowers, essential oils and perfumes to the incense which I have a habit of burning on a daily basis in my room. I mix it up with sandalwood, a scent that also works as an antidepressant. As I suffer from an inability to relax whenever I am in workaholic mode, lavender brings me a much-needed peace of mind which aids in both work and sleep. I never actually thought about eating this flower however, until a cousin of mine baked a light lavender cake years ago as a gift, and its particular smell and taste never left my memory.
When I saw this lavender cake recipe sitting in Clean Eating Goddess’s inventory, overlooked by myself for so long, there was no question about it. Finally I had a way to create something lavender-smelling, light and healthy! I baked the cake with a generous donation of dried lavender my cousin provided, substituting poppy seeds which are illegal in Singapore with flax seed. The end product is akin to consuming a perfumed cake but in an incredibly delicious, non-toxic way, and needless to say, I had to style it with purple hues to match the color of the beautiful lavender blooms…
The past few weeks had actually been tumultuous for me as I took a deep introspection into my life with regards to my career and relationship, however as I always believe, periods of confusion and suffering bring about transformations crucial to evolving on our life path, and nothing worth having ever comes easy. Looking forward to positive changes in my future.
1 and 1/2 cups almond flour
3/2 cup dessicated coconut
1 tbsp dried lavender
4 tsp flaxseed
1 tbsp baking powder
1/2 cup brown sugar
3/4 tsp sea salt
1 cup milk
1 tbsp vanilla essence
1/2 cup coconut oil
1. Line a loaf pan with parchment paper.
2. In a large mixing bowl, combine dessicated coconut, almond flour, sugar, flax seed, lavender, baking powder, and salt. Mix well until thoroughly combined.
3. In another mixing bowl, combine milk, eggs and vanilla essence and whisk well. Add the wet ingredients to the dry ingredients, then add coconut oil. Fold in the coconut oil until well blended.
4. Pour batter into the loaf pan and spread evenly.
5. Preheat oven to 170 degrees Celsius and bake for 1hr or until a toothpick inserted in the middle comes out clean. Let cool in the pan on a rack for 30 minutes, then invert the pan to remove the loaf and let it cool completely before serving.