Since yesterday was Halloween and I didn’t want to feel left out, I thought I would bake up a treat.

I love the flavor combination of lavender and lemon and someone brought mini lavender lemon cakes to school on Friday, which made me want to try to make a version that us folks with food allergies could eat. Over the summer I experimented with the flavor combination by making lavender lemonade, which I highly recommend you try when the weather turns warm again.

It’s important to use culinary lavender to insure there are no pesticides on the little dried florets. I was able to get mine in the bulk spice and herb section of my local natural foods store.

For the frosting I used an adaptation of a cashew cream recipe posted by Ali over at the Whole Life Nutrition Kitchen blog. It’s a wonderful website that everyone who is interested in nutrition or has food sensitivities should know about.  The founders of the blog also have a great cookbook that I use all of the time called The Whole Life Nutrition Cookbook.

(more…)