As a new blog treat, while I expand my brand into the kitchen goods realm, I have decided to add some vegan recipes, hopefully once a month.

    With the start of  September come the last days of summer, this recipe is perfect for a refreshing reminder of summer before heading into the cooler fall months.


    2 cups whole-wheat pastry flour

    2 teaspoon baking powder

    1 teaspoon baking soda

    ½ teaspoon sea salt

    ½ cup unbleached sugar, separated

    3 Tablespoon dried lavender (culinary grade, I used French Lavender)

    ¼ Cup Earth Balance, softened (coconut oil works too if you like that taste)

    2 teaspoon lemon zest

    3 Tablespoon fresh lemon juice

    ½ teaspoon lemon extract

    1 teaspoon vanilla extract

    2 egg replacers ( use your favorite type; I used use 2 teaspoons of baking soda mixed with 2 tablespoons of white vinegar for 2 “eggs”)

    1 ¼ cup cashew milk (this can be your favorite non-dairy milk)


    1. Preheat oven to 350 degrees. Prepare 12-well, muffin pan with liners or greasing.
    2. Sift together pasty flour, baking powder, baking soda and salt.
    3. In a food processor (or blender), grind ¼ cup sugar and lavender together.
    4. Cream Earth Balance, with sugar and lavender mixture, and remaining ¼ cup sugar.
    5. Add lemon zest, juice, extracts, and favorite egg replacer and stir to combine.
    6. Mix dry ingredients into wet. Then add cashew milk. Stir until just incorporated. Do not over mix.
    7. Divide batter among muffin tins. Bake until golden brown outside, and a toothpick comes out of muffins clean, about 15 minutes.