Reviewed: Dec. 10, 2012

I had to know what this tasted like. Husband and I agreed it was 'different' and at first he said it smelled savoury, and I said "I think you're going for 'floral'" and he agreed. Very moist, not 'avocadoey' (though I love avocado so that would have been fine). I added half the called-for lavender based on other comments. All in all, a tasty loaf for any season, and a nice change from the usual.

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Reviewer:

Lazuli

Reviewed: Oct. 28, 2012

Tastes so good! I loved this bread! Thanks for sharing! :)

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Alanna

Reviewed: Sep. 23, 2012

Excellent and different flavor with some healthful ingredients.

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Sann

Reviewed: Sep. 14, 2012

This cake was so delicious and perfumed! I did not have dried lavender so I used lavender essential oil (just 3 drops) and then added a lemon zest glaze to the finished cakes. They were so delicious that everyone had seconds! We also made the cakes vegan by replacing the eggs with egg replacer, the butter with oil, and the milk with steamed (in the microwave) mashed apple. While the texture may have been slightly more dense in the end, it was still a crowd-pleaser! Seems like no matter how you do it up, this recipe is a spring/summer/early fall winner!

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Reviewer:

vkpike

Reviewed: Aug. 10, 2012

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!

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Reviewer:

Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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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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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