Reviewed: Jul. 22, 2009

I loved this recipe!

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cookin

Cooking Level: Professional

Home Town: Kailua, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 10, 2009

I loved this recipe and the pictures you had about the mint. A girl after my own heart. Living in Portland I know it grows like weeds.

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Cheetothecat

Cooking Level: Expert

Living In: Damascus, Oregon, USA

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Reviewed: Jul. 9, 2009

Added crushed almonds because i thought the leaves smell might overpower it.. It tasted quite nice. One thing though, if you've got really high quality leaves, u need to cut down on them. I used 2 and a half tablespoon and still felt it was overwhelming.

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atlantis

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Reviewed: Jul. 8, 2009

Fragrant, lovely, slightly dense tea bread. I made it with fresh lavender from my garden, which added another reason to enjoy this recipe. The next time I make this, I'll reduce the amount of lavender to 2 tablespoons because it is possible to have too much of a good thing. I also glazed my loaf with confectioners' sugar mixed with freshly squeezed lime juice. Heavenly.

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 27, 2009

Super delish! Thank you for the recipe.

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ashlee

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 13, 2009

Easy and unique!

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Mar. 18, 2009

I'm giving this 4 stars because the batter is fantastic, but I think I prefer it without the lavender. I guess I'm just not a lavender person. I used 1 tbsp of dry, which I think is just a tad too much. It gets a bit of perfume taste to it. I should have added just a tad more flour because it was a bit crumbly.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 4, 2008

This is fantastic, very different but so good. I only had dried lavender on hand, so I used 1 tablespoon rather than 3, and it turned out great.

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DaniFae

Cooking Level: Expert

Home Town: Minerva, Ohio, USA

Living In: Langley Afb, Virginia, USA

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Reviewed: Dec. 1, 2008

I used a bit less lavender than called for. I also added a teaspoon of vanilla. I think it may have been overpowering if I hadn't made those changes. Overall very good, try it warm with butter.

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aim game

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

I loved this. A nice delicate crumb and flavor. Wonderful.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Oct. 26, 2008

I haven't made this yet, but I felt the need to help. When baking/cooking w/lavender you use the flower, NOT the leaves. The loves are used in cosmetics. It is best to steep the flower in the warm liquid (in this case, milk), than removing the flower and adding the liquid to the recipe. I am looking forward to trying this recipe.

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jkdodie

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

This recipe disappointed me. I followed the directions, except using splenda instead of sugar (Which I do all the time in baking recipes). The bread rose just like in the photo but when I took it out of the oven it collapsed completely and became flat and dense. I don't know what could have gone wrong. I make quick breads regularly and have never had this happen. Disappointing.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Sep. 18, 2008

made for mom. good but a little dry. use gluten free flour next time.

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Chez Raena

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Reviewed: Apr. 23, 2008

I added lemon thyme, and pineapple mint as well and it was amazing! *I also did a lemon glaze. C'est tres bon!!!!

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Jessalyn

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 28, 2007

Excellent recipe. I made this with freshly chopped lavender leaves. Simmering them in milk was a great idea. Also substituted 1 c amaranth flour. Topped with a light lemon glaze (just freshly squeezed lemon juice and sugar)

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Smita

Cooking Level: Intermediate

Home Town: Mumbai, Maharashtra, India

Living In: Rochester, New York, USA

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Reviewed: Oct. 14, 2007

This bread was just perfectly sweet and eggy. i would recommend grinding the lavender with a mortar/pestle or food processor to infuse the bread more evenly. i served this with homemade concord grape jelly and people LOVED it.

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brady-licious

Cooking Level: Expert

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Reviewed: Oct. 2, 2007

I thought this was okay. I used fresh lavender from my garden, but I didn't think it tasted much like lavender at all. It was good, but nothing special.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: May 14, 2007

This bread is very different and quite tasty. I also prepared a citrus glaze: 1/2 cup sugar, 2 tbsp lemon juice, 2 tbsp orange juice and 1 tbsp lavender blooms.

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Jaime

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

This an absolutly wonderful and easy to follow recipe. I made it for a ladies tea and used a citrus lavender glaze found on another site. It complimented the bread well.

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lori17201

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Reviewed: Jan. 30, 2007

Loved it!!! I used 1 tablespoon dried lavender instead of fresh (wrong season) and only had 1 egg but it turned out great!!!

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Gretchen

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Lavender Tea Bread

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