I love my mum.
We're having a tea party on Sunday afternoon and I expect this will make a fine contribution. You can feel free to try baking the batter in a lined muffin tray too for about 20-25 minutes, or in a regular loaf pan for 50 minutes or so. If you'd like to go all out and glaze it, make the Buttahmilk Glaze from Get It Ripe with a splash of blueberry juice for colour.
2 1/2 cups spelt flour
1 tbsp. dried lavender flowers
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 cup non-dairy milk
2/3 cup maple syrup or 1/2 cup agave nectar
1/2 cup softened non-hydrogentated coconut oil or sunflower oil
1/4 cup apple sauce
1 tbsp. vanilla extract
1 tbsp. cider vinegar
Preheat oven to 350oF.
Prepare one 8.5 by 4.5-inch loaf pans or 3 mini-loaf pans with a light coating of oil. Line with parchment paper if desired for greatest ease of removal at the end.
Whisk together the flour, lavender, baking powder and soda, and salt in a large bowl. Add the milk, maple syrup, oil, applesauce, and vanilla extract, and stir just until all of the flour is absorbed. Quickly stir in the vinegar just until it's evenly distributed.
Portion batter evenly into the loaf pans and bake for about 35-40 minutes, until the tops are domed and a toothpick inserted in the centre comes out clean.
Makes 3 mini-loaves.
Stores in an airtight container for 2 days, or in the fridge for up to a week.
A strip of parchment paper makes lifting the cake out of its pan the simplest thing ever!