|Lavender Sugar: ridiculously easy to make|
I created these for a pregnant friend that loves lavender, and since it resulted in such a delicate treat made with delicious lavender and coconut, I had to share!
This is an easy recipe that tastes a little time, but it's worth it. It yields 12 giant fudgy brownies or 24 little ones. The lavender is a nice combination with the chocolate, and not too overwhelming (a trick to baking with lavender is not to go overboard; you don't want it to remind you of perfume or soap!)
For a rainy spring afternoon, it is a good dessert, especially if you're trying to procrastinate before you head out to weed that garden!
Gluten-Free Vegan Lavender Brownies
3/4 cup raw cane sugar
1-1/2 teaspoon culinary lavender blossoms
8 oz. semisweet or dark nondairy chocolate chips
6 tablespoons nondairy butter (I used soy butter)
1/4 teaspoon sea salt
1-1/2 teaspoons pure vanilla extract
2 tablespoons flax meal
6 tablespoons vanilla coconut milk
1/4 cup black bean flour (any Gluten Free Multi Purpose Flour will do)
1/3 cup coconut milk (or any nondairy milk)
4 oz. semisweet or dark nondairy chocolate chips
1. Line a 9x13" pan with wax paper and spritz with non stick spray.
3. Over a double boiler or in a microwaveable bowl, heat the chocolate chips and nondairy butter until melted. Stir in the salt and vanilla, followed by the flax meal coconut milk mixture, whisking well.
5. Let cool on a wire rack while you prepare the ganache.
6. Heat the 1/3 cup coconut milk with the 4 oz of chocolate and whisk well. Let cool slightly before spreading over the pan. Sprinkle with additional lavender blossoms and sugar if desired.