3/4 – 1 cup coconut sugar
5 tbl butter
1 1/2 tsp organic lavender leaves, lightly crushed with a mortar & pestle
1 tsp vanilla
2 eggs
1 1/4 cups wheat pastry flour
1/2 cup almond flour
1 tbl flax seeds
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp Himalayan Salt
1 cup yogurt, plain
2 tbl confectioners’ sugar (to dust top)
1/2 tsp grated lemon rind (garnish on top)

Preheat oven to 350 degrees. Grease an 8-inch loaf pan and line the bottom with wax paper (or parchment paper). All ingredients should be at room temperature prior to preparation.

In a 3-qt mixing bowl, beat the butter and sugar until creamy. Stir in the crushed lavender and vanilla. Add the eggs; beat well with an electric whisk (or hand blender). In a 2-qt mixing bowl, whisk together the pastry flour, almond flour, flax seeds, baking powder, baking soda and salt.

Gently gold 1/3 of the flour mixture into the sugar cream mixture. Fold in half the yogurt. Repeat the alternating pattern of flour and yogurt until all the ingredients are blended together.

Transfer the batter into the prepared pan. Bake until done, about 45 min. Test for doneness after 40 min. The bread is done when a sudden toothpick inserted in the middle comes out clean and the bread starts to separate from the edges of the pan. Cool in the pan for 20 min. on a wire rack; then turn out onto the rack to cool completely.

Enjoy and share with your friends!

“Blockage is disease/Flow is health:

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