We are still enjoying the memories of the Angels on Earth Luncheon last week. The friends, the food, and the fun are still with us…as we get ready to head to Florida and speak at the Annual Young Survivors Conference! This will be our third appearance at the conference; we love sharing good food and nutrition facts with the attendees. But before the glow of the luncheon wears off, we want to share this beautiful recipe with you.
Easy, gluten free and luscious – it’s packed with protein from the almonds and delicious nutrition from the lavender – one of our favorite herbs. Research has revealed that the essential oil of lavender may be useful for treating anxiety, insomnia, depression, and restlessness.
Some studies even suggest that lavender can help digestive issues such as vomiting, nausea, intestinal gas, upset stomach, and abdominal swelling.
Enjoy creating and eating this special treat!
Lavender Almond Cupcakes
1 ¾ Cup Almond Meal
4 Large Eggs, at room temperature, separated
1/2 Cup + 1 Tsp Lavender Honey ****
1 Tsp Vanilla
1/2 Tsp Baking Soda
1/2 Tsp Fine Sea Salt
Step One Preheat oven to 350F. Spray and line a 9” springform pan. OR spray and line a round or square 9″ pan OR spray a cupcake pan or cupcake liners.
Step Two Beat the 4 egg whites on medium speed until very foamy, white and doubled in volume, about the soft peak stage.
Step Three Beat the 4 egg yolks, the honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almonds and beat on low until combined.
Step Four Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Step Five Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 25 minutes. Let cool in the pan for 10 minutes. If using a springform pan, Run a knife around the edge of the pan and gently remove the side ring.) To serve, brush the top of the cake with honey and sprinkle with sliced almonds – or frost with the recipe below.
**** To make the cupcakes, infuse the honey with lavender. Put 1 Tsp of edible lavender flowers in a cheesecloth sachet, (cheesecloth package tied with kitchen twine), with the honey in a small saucepan. Bring to a simmer and turn off the heat. Let cool with the lavender in it – remove the sachet and proceed with the recipe using the cooled lavender.
Lavender Honey Frosting
3 Large Egg Whites
1 Cup Lavender Honey***
1/4 Tsp Fine Sea Salt
1 Tsp Vanilla
***Instead of letting the honey cool, use it while still warm – not hot.
In the bowl of a stand mixer, combine the egg whites, salt and vanilla, beat until stiff. Slowly pour the honey in a thin stream while the mixer is running at slow speed. When all honey is combined, turn the mixer speed to high and beat for 7-10 minutes, or until the frosting is “set”.