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Recipe of the week – Lavender tea bread

In the same vein as last week’s recipe, this week we have a delicious snack to pair with either a new batch of lavender mint tea, or something equally delicious from your garden or favourite herbal tea shop.

This lavender tea bread – while perhaps a little more complicated than making tea – is still a great introduction to cooking with lavender.



3/4 cup milk
3 tablespoons finely chopped fresh lavender blossoms
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 and 1/2 cups teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 325 degrees F (165 degrees C). As the oven heats, grease and flour a 9×5 inch loaf pan.

Next, combine the milk and chopped lavender in a small saucepan over medium heat, allowing the mixture to reach a gentle simmer. Remove the milk heated milk from heat, and allow it to cool slightly.

Then, cream together the softened butter and sugar until it is smooth, followed by the eggs, which should be beaten into the mixture until it is light and fluffy. Separately, combine the flour, salt and baking soda and stir this and the milk and lavender into the creamed mixture alternately until just blended.

Finally, pour everything evenly into the prepared loaf pan and bake for 50 minutes in the preheated oven, or until a toothpick or similar utensil can be inserted and removed into the loaf, coming out clean. After fully baked, cool in the pan on a wire rack.

And there you have it; in just over an hour, plus cooling time, you can have a delicious lavender treat to be enjoyed with your tea.

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