Lemon Lavender Chocolate Truffles

This recipe is a really good variation to traditional truffle recipes that is gluten, dairy, soy and nut free with a tart, savory flavor. The centers are so light and fluffy. These would be great coated in chocolate also but I liked the cocoa/sugar dusting on the outside. Makes about 30 truffles

1 pkg of chocolate chips (I used Enjoy Life brand)

1 can coconut milk (or 1 cup whipping cream for dairy version)

1 tsp lemon juice and zest

1 tsp fresh lavender, finely chopped

1 tsp vanilla

Coating

½ cup powdered sugar

1 Tbsp unsweetened cocoa

1 tsp lavender, finely chopped

• In a saucepan, melt chocolate chips. 
• While chocolate is melting, open your can of coconut milk. The coconut cream rises to the top while the liquid settles at the bottom. You want about ½ cup of the coconut cream and ¼ cup of the coconut milk liquid (save the rest for another recipe). 
• Once chips are melted, blend in coconut milk and cream, lemon juice and zest, lavender and vanilla using a mixer over medium speed. Blend for about 5 minutes or until mixture is smooth. 
• Chill in bowl for about 30 minutes. Spoon teaspoons of mixture onto a baking sheet lined with parchment paper and chill for another 30 minutes. 
• Once truffles have hardened, roll into smooth balls.
• In a small bowl, combine coating mixture. Roll truffle balls into coating mix until covered. Keep refrigerated in a sealed container. 

Cranberry Pear Crisp with Lavender Crumble

If I could bottle the smell of this dish, I could make millions! This dessert smells absolutely wonderful cooking and tastes even better! I love a good fruit crisp. They are so easy to make and very versatile. I’ve already posted a couple crisp recipes – Cherry Rhubarb is one of my favorites also! I haven’t made a pear crisp before but I needed a quick dessert one evening and my mother-in-law brought over TONS of fresh Asian pears so I thought I would try. I love the combination of pears and cranberries. I also like adding just a little something extra and I thought that lavender would complement the fruits nicely. It turned out great! This would be a perfect addition to your holiday menu!

6 pears, peeled and sliced into ¼” slices

½ cup dried cranberries
½ cup chopped pecans
1 Tbsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ cup coconut sugar
2 Tbsp GF all purpose flour
1/3 cup fresh pear juice (or apple juice)
Topping
1 cup GF oats
¼ cup potato starch
¼ cup rice flour
1 tsp cinnamon
¼ cup butter or coconut oil
1 tbsp fresh lavender, finely chopped

• In a large bowl, mix together pear slices, cranberries, pecans, cinnamon, nutmeg, allspice, coconut sugar and flour. Carefully mix with your hands until fruit is coated with dry mixture.
• Pour fruit mixture into a greased 3 qt baking pan or a 9x13 pan and drizzle fruit with juice.
• In a separate bowl, combine oats, potato starch, rice flour and cinnamon. Cut in butter or coconut oil.
• Blend butter and flour mixture with a pastry blender until it resembles coarse crumbs. Stir in lavender.
• Sprinkle topping mixture evenly over fruit.
• Bake at 350°F for 50-60 minutes or until crumb topping is slightly brown. Let cool for about 10 minutes. Refrigerate leftovers.

Lavender Scones with Lemon Glaze

This may sound like more of a spring recipe but believe it or not – I get tired of pumpkin about now. It’s probably because I go a little overboard with it as soon as fall starts. Regardless, I really wanted a fresh, citrus breakfast dish today and this turned out wonderful! Lemon and lavender just go together perfect. Lavender is one of my favorite herbs; it’s just comforting. Scones can be very intimidating. What I have found through trial and lots of error is that you can’t really skimp out on the butter. I’ve tried butter substitutes before (applesauce, banana, etc) and it just doesn’t work. I don’t like adding a stick of butter to anything so this time I just used part butter, part applesauce. It turned out pretty good! Still flaky but also crisp enough like a scone. If it doesn’t turn out right the first time – don’t give up – just keep trying!

¾ cup sweet white sorghum flour

½ cup white rice flour
½ cup tapioca starch
½ cup potato starch
¼ cup stevia or sugar
1 tsp xanthan gum
2 ½ tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 ½ Tbsp fresh cut lavender
¼ cup butter, cold cut into small chunks (I used non-dairy)
¼ cup coconut oil, cold cut into small chunks
¼ cup applesauce
½ cup plain yogurt
½ cup almond milk
1 Tbsp honey
Zest of 1 lemon
Glaze
Juice from 1 lemon
1 tsp almond milk
½ cup (or more)of powdered sugar

• In a large bowl, combine dry ingredients, lavender and lemon zest. Cut in butter, coconut oil and applesauce until mixture resembles coarse crumbles.
• Add in yogurt and milk until dough forms. Pour dough onto a clean, floured surface.
• Knead dough 5-6 times and then form into a circle about 1 inch thick. Cut into 8 slices and place onto a baking sheet lined with parchment paper.
• Bake at 400°F for about 20 minutes or until scones are cooked through and slightly brown. Let cool on a wire rack for about 10 minutes.
• While scones are baking, place lemon juice, milk and powdered sugar into a small bowl and whisk together. Add in additional sugar to get desired consistency.
• Drizzle glaze over warm scones and serve.

Peach Lavendar Jam

The next couple of weeks I’m trying something different. I’m going to be posting two recipes a week that involve canning-enjoy! Even though it’s quite a bit of work, I love canning. There’s something about creating something that lasts that I enjoy. I really like peach jam and I really like lavender so I thought- why not mix them?! I found some gorgeous peaches at the local farmers market and threw in some of my own lavender. This turned out great. The lavender really accents the peaches well and adds a nice little touch to the flavor. This is perfect over toast in the mornings.

6 cups peaches, peeled and diced

1 cup water
1 tsp lemon juice
1 cup honey (or 2.5 cups of white sugar)
2 tsp lavender, finely chopped
1 tsp no sugar pectin (if desired to help it “gel” up)

• In a food processor or blender, blend peaches until desired consistency. We like ours with a few small chunks so we blended ours quite a bit.
• Pour peaches into a large stock pot or sauce pan over medium heat. Add in water and bring to a slow boil. Stir in lemon juice and honey.
• Return to boiling and add in pectin and lavender. Cook at a slow boil for about 5 more minutes, stirring constantly.
• Ladle jam into prepared glass jars and finish preparing jars as desired.
• I boil my jars, lids and rings. Then I dry jars and ladle jam in at this point. Then I put on the seals and rings and turn jars upside down to seal. Once the lids “pop” and seal, I flip back over and let cool. This recipe made about 6 half pint jars.

Also: Here's a sneak peek of some canning recipes that will be posted soon!