A hearty, toothsome, gluten-free cake, inspired by our blueberry picking adventures and all of my beloved lavender along our front walk…
Rustic Blueberry-Lavender Cake
In a large bowl, mix together:
1 heaping T of finely chopped fresh lavender
2 1/2 C brown rice flour (or white, if you prefer)
1 C almond flour
1 T potato flour
Mix well and leave it to sit so that the flour gets all infused by the lavender.
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In a medium bowl mix:
2 C almond milk
1/4 C lemon juice
allow the two to sit.
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back to the first bowl, add:
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
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to the liquids add:
1/2 C olive oil
1 C maple syrup
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Slowly add wet ingredients to dry and mix well.
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Pour into greased muffin tins (makes 24) or two medium cake pans.
Drop approximately 15 blueberries into each muffin cup or a cup of berries per cake pan.
Bake at 350 (around 20 minutes for muffins, 40 for cake) until golden brown and a fork comes out clean.
Allow to cool completely. If you try to handle it before it is cool, it will fall apart, but once cool, it stays together quite nicely.
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Enjoy!
Oh this sounds so yummy, and sugar free which is perfect for us. Thank you for sharing!
I can almost hear ‘kaplink, kaplank, kaplunk” when I look at these pictures. I was almost expecting to see Little Sal and a mama bear!
Okay. There better be some of that left when I get there!!! Next to cherries, I can eat pounds of blueberries. Never had them with lavender, though.
My trip to Maine many years ago was right at blueberry season, and everything I ate had them in it and the best I can ever remember. See you soon!
cannot tell you how very excited i am to make this – sounds amazingly delicious and gluten free, which is a must over here. love the pictures too! that one of mairi with her basket and the wisps of grass? in front is so cool.
This sounds so good!! I’ve been making a lavender pound cake recently, which is perfect for summer, but the blueberry and lavender combo will be fun to try. Dumb question from a gluten eater: is almond flour a health-food store item, or do you have to mail order? I’m eager to try it just the way you make it.
That’s not a dumb question at all!
Bob’s Red Mill makes an almond flour that you can get at a lot of health-food stores. I’ve actually never used it myself. Here is a FAQ from a serious almond flour baker, who doesn’t recommend it: http://www.elanaspantry.com/frequently-asked-questions/#almondflour
But, like I said, I’ve never tried it and since it isn’t the main flour in this recipe, my guess is that it wouldn’t cause any problems.
I usually buy almond flour in bulk from http://www.nutsonline.com/ because we go through a lot and I can get a really good price on a case.
If you try it, let me know how it turns out!