london lavender quick bread gf/decaf

london lavender fog quick bread: 350ºF 50 minutes 

Recipe for 12"x4" Pan

infusion
1 cup liquid: milk/alt milk 
3 TB / 9 tea bags decaf Earl Grey
1 -2 tsp lavender

wet
3 eggs
1 1/8 cups sugar (using allulose)
1 cup butter 
8 drops / 3/8 tsp edible bergamot oil
1 1/2 tsp vanilla

dry
1 1/2 cups / 230 g GF flour
3/4 cup / 60 g almond flour
3/4 cup / 75 g tapioca flour
3/4 tsp xanthan gum
3 tsp baking powder
3/4 tsp kosher salt

make 

infuse the milk in a sauce pan add the liquid of choice (i am using silk almond milk) and gently heat up the liquid on low till just a simmer (do not boil).

remove the pan from the heat and place the tea and lavender into the pot to steep for 20 minutes. 

then strain through a fine mesh sieve the liquid from the tea leaves and buds. toss the leaves. 

let it cool. 

dry sift dry ingredients in a bowl and then set a side.

wet add soften butter and sugar to a stand or hand mixer, beat the butter sugar until it is light and fluffy (2-3 minutes) 

next add in the eggs one at a time. follow with the vanilla and bergamot extract/oil. 

add in the cooled infused liquid.

combine batter

add 1/3 of the dry ingredients into the liquid, keep adding until all the dry mix is in. 

DO NOT OVER MIX 

if adding in berries fold them in now.

pour into a prepared baking dish with parchment paper. 

bake 350ºF for 50-60 minutes or until a toothpick/knife comes out clean

recipe for 8x4 pan 

infusion 

2/3 cup liquid: milk/alt milk

2 TB/6  tea bags decaf eary grey 

1-2 tsp lavender

wet 

2 eggs 

3/4 sugar (using allulose ) 

2/3 cup oil: olive oil, avocado oil etc or butter - i am using butter 

5 drops/1/4 tsp edible bergamot oil 

1 tsp vanilla

dry 

 1 cup gf flour 

1/2 cup almond flour 

1/2 cup tapioca flour 

1/2 tsp xanthan gum

2 tsp baking powder

1/2 tsp kosher salt