When in the test kitchen testing out my lemon pie recipe, I was brain storming on what could make it better. I was talking to my mom about it and she mentioned that lavender and lemon makes a great combination. I knew I had to try it out!
It wasn’t long after that Kevin and I took the kiddos on a mini field trip to a local creamery to test out their ice cream. You would not believe the combination of flavors they had. One option was honey lavender! I knew I had to try it just to see how well lavender and honey went together. It was delicious!
When we got home I got started right away at making a lavender pie crust. Using almond flour, I prefer almond flour because it is gluten, dairy and soy free. If you have a nut allergy I do not recommend it. However, if you prefer to stay away from gluten or soy this is a great option. The subtle lavender flavor is amazing.
Ingredients
2 cups almond flour2 Tbs. coconut oil or butter
1 egg
2 Tbs. honey
2 Tbs. lavender
Directions
Place all ingredients in a food processor and blend until it becomes a ball. Next, roll dough between two sheets of wax paper until approximately 1/8 inch thick and place into pie pan.Note: This crust pairs great with my lemon honey meringue pie, (here).
