This wonderful tea bread is created from the flavour combination of lemon and lavender. The secret ingredient is avocado. You won't be able to taste the avocado, but it adds a moistness to the loaf, as well as increasing your monosaturated fat intake.
I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud and thought it was quite strong, so I heated the milk and steeped the lavender in the milk overnight, then discarded the buds. This gave the milk a nice light lavender taste and no crunchy buds. I added a cup of chopped pecans for texture, which came out really good. One of my "guinea pigs" loved the bread, and so did I, It came out just a tad tangy and completely delicious. I also made one 9"x 5" and three mini loaves for sharing. Next time I make it I might just go hog wild and leave the buds in. Thanks! - 10 Aug 2012 (Review from Allrecipes US | Canada)
Really good - it's an unusual combination of flavours but they work really well together. Everyone who has tried it loves it! I only used 2 teaspoons of lavender (crushed in a mortar and pestle) rather than 2 tablespoons, and the flavour was great - I'm not sure if I would use much more lavender than that. Maybe crushing the flowers released the flavour a little? - 07 Jan 2011 (Review from Allrecipes US | Canada)
When I first saw the recipe I thought it was weird but had to try it. Finding the spice lavdnder is not easy but I found it at Central Market in the bulk spice section. I followed the recipe exactly and it turned out great and really moist. My co workers even liked it. The only thing I would recommend is eating this in the winter with some hot tea. - 07 Dec 2009 (Review from Allrecipes US | Canada)