By Dianne Bunis
Lemons aren’t just for lemonade!
A light tasting, lemon infused bread with a hint of lavender – perfect accompaniment with afternoon tea and a good book.
Healthy tip: Toss out the artery-clogging shortening you been using and go with Spectrum, non-hydrogenated and free of fats for recipes that call for shortening as an ingredient or to grease pan before baking.
Lemon Lavender Walnut Bread
2 1/2 cups sifted enriched flour
2/3 cup sugar
1 tsp. salt
2 tsp. baking powder
1/2 cup chopped walnuts
1 organic egg
1 cup organic 2 percent milk
1 tbsp. lemon zest
1/4 cup lemon juice
2 tbsp. Spectrum Organic All Vegetable Shortening
Preheat oven to 350°F.
Sift together flour, sugar, salt and baking powder. Stir in chopped walnuts. Beat egg and mix with milk, lemon zest, lemon juice and shortening. Add wet ingredients to dry mixture and combine until moist.
Pour batter into 3 prepared mini loaf pans (3 1/2 x 5 1/2 x 2 1/2 H). Bake 30 minutes or until center comes out clean when tested. Pour glaze over the top while slightly warm. Cool before slicing.
3 tbsp. fresh lemon juice
2 cups confectioners’ sugar
2 tsp. dried lavender flowers
1 to 2 tbsp. hot water
Heat lemon juice and lavender flowers on low, do not boil. Strain out flowers. In a bowl, combine confectioners’ sugar with lavender-lemon juice, whisk together. Add more sugar or hot water, as necessary, for smooth consistency.