Into every life a little dessert must fall. Alright, let’s get real. So, i’ve been trying to eat clean lately. It’s partially a product of wanting to treat my body better, a partially a reaction to the weight I gained over the holidays. I’m unemployed, my hair hasn’t been cut or done in forever, I’ve got some pudge: I’m not really feeling my best. So when Joe surprised me that his TV show’s wrap party was in 4 days (with many famous, gorgeous, skinny actresses in attendance), did I do a juice cleanse? Did I starve myself? Or compulsively exercise? No. I made tea cakes. Because that’s just who I am.
And thats ok. (Mostly because I didn’t eat all the tea cakes at once.) These little tea cakes are tiny, and cute, and floral, and delicious. And they made me smile when I bite into one. Besides, I bet those actresses are really hungry…
I had some Lavender simple syrup leftover from my Love Your Blog party, and I started experimenting with fun things to do with it. My favorite? Using it to sweeten whipped coconut cream. I started looking up what flavors go best with lavender (ya know, besides gin and champagne), and saw lemon was right at the top.
I thought about making cupcakes… but cupcakes are big, and super sweet – and I didn’t want to totally blow all my efforts to eat clean. So I started experimenting with these sweet little tea cakes.
The first attempt was a disaster. I was using a mixture of pastry flour and oat flour for a rustic texture… umm no. And I also forgot just how much lemon reacts to baking powder. Whoops. I spit out the tea cake and threw away the batch.
But this batch? perfection. The tea cakes are tiny and incredibly fluffy, and the lemon adds a little tang. If you are a lemon fan you’d probably love these on their own, with some tea as a lovely little treat.
I’m a well documented sugar fiend so I piled on the lavender cream – which really does perfectly compliment lavender. Who knew!?
As for the party? It’s at some fancy shmancy roller rink in the city, so I’m going to put on a killer top, rock my hair out in a big sock bun (ala JLaw in American Hustle) and have a good time. I’ll post pictures!
For more baking yumminess be sure to join other readers on Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and get ideas and behind the scenes photos I don’t share anywhere else)!
- 1 cup all purpose Whole Wheat Flour (or regular)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3 tablespoons Agave Nectar
- 1/4 cup + 2 tablespoons Apple Sauce
- 1/3 cup Almond Milk
- 1 tablespoon ground flax meal
- 2 tablespoons water
- 1 tablespoon finely grated lemon zest
- 1 tablespoon Lemon Juice
- 1 can full fat Coconut Milk
- 1/2 cup Powdered Sugar
- 1/2 cup sugar
- 1/2 cup water
- 2 tablespoons lavender seeds
- Refrigerate coconut cream for 3-4 hours.
- In a pot, add 1/2 cup water, sugar and lavender seeds. Bring to a boil and then simmer for 5 minutes. Pour into a small container and let cool in the fridge for 30 minutes. Remove lavender seeds and keep in fridge till cool. Can be made several days in advance.
- Preheat oven to 350°.
- In a small bowl add flax meal and 2 tablespoons water and let sit for several minutes.
- Meanwhile, whisk flour, baking powder, and salt in a medium bowl.
- Make a well in the dry ingredients, and milk, applesauce, agave nectar, flax mixture, lemon zest and juice. Mix thoroughly.
- Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops.
- Bake for 20 minutes and remove from oven. After 2 or 3 minutes remove muffins from pan and let them cool on a baking rack.
- While muffins are cooling, remove coconut cream from fridge and separate the thick cream. Using an electric mixer, beat cream on high until fluffy, and slowly add powdered sugar. Continue to beat on high until powdered sugar is totally mixed in. Adding 1 teaspoon at a time, add 5-6 teaspoons of lavender simple syrup, depending on preference.
- When cream is done it should be slightly loose.
- Dollop it on top of tea cakes, and serve.