Lavender/Rosemary cupcakes

  • 2 tbsp. dried lavender
  • 150 g GF baking mix of your choice
  • 1-2 tsp. baking powder
  • 150 ml hot water mixed with 3 3/4 tbsp. (unground) flax
  • 25 g ground almond meal
  • 20 g sugar
  • 150 ml cashew & almond cream
  • 100 ml almond milk
  • 75 g vegan shortening
  • 1-2 tsp. poppy seeds
  • dash of salt


Cook the lavender buds in the cashew & almond cream on low for 10-15 min. Drain, and set the lavender cream aside. Boil some water and pour 150 ml over the 3 3/4 unground flax, set aside. Now combine all dry ingredients in a separate bowl. Whisk the melted vegan shortening with the almond milk (100 ml); add to the dry ingredients. Now add the lavender cream and only 3 tbsp. of the flax mix (to replace the eggs).

Bake for 20-25 minutes on 160 celsius (preheated). Garnish with icing of your choice and rosemary.

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