Lavender Poppy Loaf

Gluten Free Lavender Poppy Loaf
I posted this recipe over a year ago now and I decided it was time to give it a revamp in terms of ingredients as well as pictures. I hope you all love this new recipe, and give lavender a try!

Lavender has been one of my obsessions for many years now. My best friend worked at a bakeshop here in Montreal and often came home with leftover cupcakes from the day. On a Monday evening, she brought home a beautiful purple lavender cupcake and I was instantly hooked. Monday’s (only day they had lavender cupcakes) became a little brighter for me as I indulged in the buttery cake that smelled of perfume. Lovely lavender cakes became a birthday ritual for me but often resulted in bloated, uncomfortable evenings. So on this journey to clean eating, I have successfully recreated my favorite dessert. Although I missed the butter cream frosting, the addition of coconut flakes and poppy seeds made the loaf rich and flavourful.

This recipe is grain-free, gluten-free, dairy-free and sugar-free. Like all my recipes, it uses all natural ingredients. This was my first time using millet flour and I have to say, I was quite impressed. There was no unwanted “gluten-free” taste to be found, plus it has an incredible crumb-cake like texture! I highly recommend this flour for cakes and muffins.

Gluten Free Lavender Poppy LoafGluten Free Lavender Poppy LoafGluten Free Lavender Poppy Loaf

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Serves 7-10

Ingredients:

• 1 and 1/2 cups millet flour (almond flour will work too!)
• 1/2 cup coconut flour
• 1 tbsp dried lavender + more for garnish
• 3 tsp. poppy seeds
• 1 tbsp baking powder
• 1/2 cup unsweetened coconut flakes (divided)
• 1/2 cup coconut sugar or xylitol
• 1/2 tsp sea salt (or himalayan salt)
• 1 cup unsweetened almond milk
• 2 large eggs at room temperature
• 1 tbsp pure vanilla extract
• 1/2 cup coconut oil (plus 1 tbsp for greasing pan)

 

Directions:

1. Position a rack in the lower third of the oven and heat the oven to 350°F. Grease loaf pan with coconut oil, or line with parchment paper.

2. In the bowl of a food processor, add you your 1 tbsp lavender and coconut sugar. Process until the lavender has turned into a powder.

3.In a large bowl, combine the millet and coconut flour, coconut sugar, 1/4 cup coconut flakes, poppy seeds,, baking powder, and salt. Whisk until well blended.

4.In a medium bowl, add the almond milk, eggs, melted coconut oil and vanilla. Whisk until evenly combined. Pour the wet ingredients over the dry ingredients. Using a spatula, gently fold until combined. Scrape the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to even out the batter. Top with remaining coconut flakes and more lavender if you desire.

5. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Allow to cool for 5-10 minutes and then invert the cake onto a cooling rack and allow to finish cooling for another 30 minutes. Serve with fresh blueberries and tea!
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Pineapple, Raspberry and Mint Summer Smoothie

CEG Smoothie 2
With warm weather approaching, this refreshing smoothie will hydrate and cool you down on the hottest of days! Packed with loads of fiber  and vitamins, this one will keep you full and make your skin glow. Feel free to add protein powder, avocado or nut butter to up your protein and healthy fat intake. Now, go make this and enjoy the warm weather!

Serves 2

Ingredients:

•1 cup chopped fresh pineapple (frozen will work well too!)
•1 cup fresh raspberries (frozen will work well too!)
•1 cup freshly squeezed orange juice (fresh makes a world of a difference!)
•½ cup chopped cucumber
•1 tsp chia seeds
•7-8 mint leaves
•1 cup of ice

Directions:

1. Add all ingredients into your blender and blend until smooth!
CEG Smoothie 1

Zucchini and Date Muffins with Cashew Ginger Frosting

Zucchini and Date Muffins with Cashew Ginger FrostingThere’s nothing better then having freshly baked muffins on a Sunday morning. Sometimes you need a sweet side to those scrambled eggs and that can always be especially difficult for someone who’s eating gluten free. Healthy, nutrient rich muffins are a fantastic breakfast idea for those who don’t make time for it. Even if you aren’t hungry right away, you can throw one in your bag and it’ll be ready when that mid morning hunger comes along.

Not only will get a good balance of whole grains, healthy fats and fiber, but you’ll also get a serving of veggies! Have no fear, the only way you’d know theres zucchini is by those green specks, otherwise you’d have no idea. These muffins are awesome on their own, but have added decadence from this vegan cashew ginger frosting. You can play them off as cupcakes for the little ones. As always this recipe is gluten, dairy and refined sugar free… Have a great weekend!
Zucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger Frosting

Muffin Ingredients:

• 1 ripe banana
• 1 zucchini
• 3 eggs
• 1/4 cup coconut oil (add 3 more tbsp if you like a super moist muffin)
• 3 tbsp date syrup (maple syrup or honey will work too)
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 cup gluten free oat flour
• 1/2 cup buckwheat flour
• 1/2 cup coconut sugar
• 5-6 medjool dates (chopped)
• lemon zest (optional, for serving)

Frosting Ingredients

• 1 cup cashews (soaked overnight)
• 1 inch piece of ginger (finely grated)
• 3 tbsp pure maple syrup (agave or stevia to taste will work too)
• 1 1/2 tbsp melted coconut oil
• 1 tbsp lemon juice
• pinch of salt
• 1 tsp alcohol free pure vanilla extract (or vanilla powder will work, or fresh vanilla beans from pod)
• almond milk as needed

Makes 12 muffins

Directions:

1. Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl,mash your banana until no lumps remain. Process or grate your zucchini. Then whisk into your banana mixture. Once well combined add your eggs,coconut oil, date syrup and vanilla.
2. In another medium mixing bowl, sift together remaining ingredients dry ingredients (leave out the dates).
3. Slowly add your dry ingredients to the wet until well combined. Fold in your chopped dates.
4. Using two spoons, add batter to muffin liners until 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
5. While the muffins are baking, you can make your frosting. Add all ingredients up until almond milk into a food processor or high powered blender. Add almond milk until desired consistency is reached. Store in the fridge.
6. Once muffins have cooled, frost using a blunt knife or spatula. Finish with lemon zest! Frosted muffins have to be stored in the fridge.
Zucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger FrostingZucchini and Date Muffins with Cashew Ginger Frosting