I love sprinkling granola over the top of my yogurt in the morning or as an afternoon snack. I usually eat plain yogurt with fruit, so the added sweetness of the granola helps take the ‘bite’ out of my unsweetened yogurt. The problem I was having is this… Most granolas purchased in the store are filled with more oil and sugars that I prefer, not to mention they are usually fairly pricy! So, I tackled it myself.
Combine flour, poppy seeds, oil, salt, and egg white.
Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle (approx 1/8 inch thick). Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife.
Bake until golden brown, 12 to 14 minutes. Let cool.
I’ve had my culinary lavender for a while. I’ve made lavender almonds, but that’s about as far as I’ve ventured with my lavender. I’ve been wanting to try something lavender honey for a while and it never seemed like the right time to do it. I tend to bake with the seasons, turning to the rich and spicy flavors in winter, and lighter fresher flavors in spring and summer. Lavender seems like more of a spring or summer flavor. And honey… Well, that can only be inspired by flowers. So, with the cherry blossoms in bloom right outside my house and a light spring drizzle coming down, it seemed like the perfect time to try my hand at some lavender honey cupcakes.
I was concerned at first that the flavors would be too light and hidden in the cupcake and frosting or that the lavender would overpower the honey. My concerns were gone as soon as I bit in. There is plenty of rich honey flavor in this moist cupcake and just the right amount of savory lavender in the frosting to balance out the sweetness. I’m in love. And the frosting texture turned out perfect. It might be my favorite cupcake to date. (and I have pretty high standards)