Reviewed: Mar. 3, 2012

I took this recipe and really made 'my own' based on the changes I made. Firstly, I halved the recipe. I replaced the butter with sweetened applesauce, rounded the sugar up to 1 cup (probably should've simply used the 3/4 cup minus the 2 TBsps.), generous 1 cup of mashed avocado, guesstimated on the milk (only what I needed to moisten to ease mixing), chia gel for the eggs and 2 tsps. each of ground lavender & dried lemon zest. Kept the baking soda/powder and lemon juice at the same amounts. I baked my loaf for easily 70 minutes (if not a little longer) because my pan was smaller and the change in ingredients. The avocado flavour really disappears in this, and was well-liked by myself and son though my fiance and a friend didn't like it at all. Would make again when needed to use up avocados!

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 31, 2012

Excellent, used fresh lavender and it was perfect

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Reviewer:

Steph

Reviewed: Aug. 26, 2011

Mine was dry with too strong of a lavender flavor for my liking. Think I'll stick to lavender lemonade.

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Reviewer:

JULIBEAN18

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Yucca Valley, California, USA

Reviewed: Aug. 17, 2011

Soooooo good. I used about one tablespoon of fresh lavender, and could hardly taste it. I will get gutsy and increase the amount quite a bit next time! This would also be tasty with a light lemon glaze over the top.

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Reviewer:

kalarabe

Reviewed: Jul. 10, 2011

This is the first time I have ever baked with Avocado AND Lavender so I was pleased with the outcome! Just a tip though, I didnt have dried lavender, I only had the fresh stuff right out of my garden. After some research while the bread was in the oven, I discovered fresh lavender is much less potent comparecd to the dry stuff. In conclusion, my bread had a very very faint lavender taste, next time I will dry my stocks or use more fresh stuff! :) Thanks for the recipe!

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Reviewer:

Peaches

Reviewed: Feb. 3, 2011

Very moist. The lavender can be over-powering at first so the bread taste better chill. Could cut down on sugar a little too.

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Reviewer:

Mintbalm

Reviewed: Jan. 27, 2011

YUMMMmm

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Reviewer:

colle

Reviewed: Jan. 7, 2011

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?

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Reviewer:

ursy_ten

Reviewed: Dec. 14, 2010

Have made this a few times now - friends and coworkers have loved it. Thanks for a great recipe!

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Reviewer:

BonnieJane

Reviewed: Aug. 23, 2010

Very interesting. I love cooking with lavendar, and after reading all the other reviews decided to add a little bit more to the bread - it was too much. Lavendar can be overpowering, so try it first with only what the recipe calls for. Otherwise this was a winner and I will make it again.

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