5 Delicious Vegan Lavender Recipes For Your Kids
You're sure to find something to suit your preferences in this simple and delectable recipe collection loaded with lavender.
Health Benefits Of Lavender
Both traditional herbal texts and scientific investigations attest to lavender's versatility as a health aid. This is so that the various chemical substances the plant's components contain can benefit your body.
1. Supports Sleep
According to some research, lavender may increase your body's melatonin levels, promoting better sleep.
2. Reduces Pain And Inflammation
According to research, lavender essential oil helps lessen headache discomfort.
3. Helps With Mood, Anxiety And Depression
Helps with sadness, anxiety, and mood: According to Dr. Lin, lavender has the power to lower blood pressure, soothe the nervous system, and elevate mood. “Research suggests that using lavender reduces anxiety and despair.”
4. Relieves Menstrual Pain
One study found that women who inhaled lavender for 30 minutes each day during the first three days of their period experienced reduced pain after two months. According to another study, using a lavender essential oil on the belly can reduce menstruation pain.
5. Kills Harmful Viruses And Bacteria
Dr. Lin recounts that people used lavender to clean hospital wards before antiseptics. It is still utilized for its antiviral and antibacterial qualities.
6. Reducing Colic Symptoms
In one study, an aromatherapy massage using lavender oil to treat colic symptoms decreased the duration of infants' weekly cries.
7. Wound Healing
In a study published in the journal Evidence-Based Complementary and Alternative Medicine, the benefits of several wound healing therapies were compared.
The researchers compared the effects of saline solution, povidone-iodine, transcutaneous electrical nerve stimulation (TENS), and lavender oil. These were utilized with lab rats. The authors noticed that compared to the control group, wounds healed more quickly in the TENS and lavender oil groups. These studies imply that lavender speeds up the healing process.
8. Hair Loss
It's possible that lavender can help with alopecia areata. In this disorder, whole or partial body parts may lose their hair. According to research from 1998, after 7 months of treatment, lavender can increase hair growth by up to 44%. In a more recent study by trusted Sources, scientists discovered that applying lavender oil to the backs of mice over 4 weeks helped to increase hair growth.
9. Fungal Infections
Lavender oil may help fight antifungal-resistant infections, according to a study published in the Journal of Medical Microbiology. According to the researchers, a number of kinds of bacteria that can infect the skin were discovered to be killed by the oil.
The lavender plant's essential oils, extracted during the investigation, appeared to function by rupturing the membranes of fungus cells. The study shows lavender oil is effective and exhibits broad-spectrum antifungal action.
Vegan Lavender Recipes
1. Vegan Lemon Lavender Donuts
These vegan lemon lavender donuts are glazed with a tart lemon glaze and baked with handmade lemon lavender sugar. They are, should we say, the ideal vegan lavender dessert to prepare this week!
Prep time: 18 minutes | Cook time: 12 minutes | Total time: 30 minutes | Servings: 12 donuts
Ingredients For The Lemon Lavender Infused Sugar
- Cane sugar: ¾ cup
- Dried lavender: 1 tsp
- Lemon zest about 1 lemon zest: 2 teaspoons
Ingredients For The Doughnut Mix
- Oat or almond milk: 1 cup
- Apple cider vinegar: 1 tablespoon
- Olive oil must be liquid oil: ¼ cup
- Unsweetened apple sauce: 2 tablespoons
- Vanilla bean paste: 1 teaspoon
- Pastry flour: 1¾ cups
- Lemon lavender infused sugar: ¾ cup
- Salt: ½ teaspoon
- Baking powder: 2 teaspoon
Ingredients For The Glaze
- Sifted powdered sugar: 1 cup
- Lemon juice: 1 tablespoon
- Lemon zest: 1-2 teaspoons
- Your dried lavender and lemon zest should be placed in a small blender along with ½ of the cane sugar. 1-2 minutes of blending time should result in smooth powdered sugar. Place the combined sugar mixture in a small container, then stir in the remaining sugar.
- The sugar can be used immediately or allowed to sit for up to a week for a more robust flavour. Set the oven to 350°F. Then, blend the oat/almond milk, apple cider vinegar, and salt in a sizable mixing dish using a fork or whisk. The milk should slowly curdle and turn into “vegan buttermilk” after 5 minutes of letting the mixture settle.
- Add the lavender-lemon-infused sugar, olive oil, apple sauce, and vanilla bean paste or extract once the milk has been curdled. Combine by whisking. Pastry flour, salt, and baking powder should then be added. Before adding the remaining ingredients, be sure to add the pastry flour. After that, whisk the mixture to create a thick batter. Avoid overmixing the mixture; little lumps are acceptable as long as there are no noticeable streaks of flour.
- Next, apply the non-stick spray to the doughnut pan. The batter should then be distributed evenly using a spoon or a large cookie scoop. Be careful not to get the batter into each doughnut hole's elevated center.
- Bake for 11–13 minutes at 350°F. I discovered the doughnuts baked the best in my oven for around 12 minutes. The donuts shouldn't be browned and crunchy, but they should still be firm enough to remove from the pan without breaking.
- To release the steam, invert the cooked donuts onto a cooling rack. When ready to dip into the glaze, allow it cool to room temperature.
Method For The Lemon Glaze
- Powdered sugar, lemon juice, and lemon zest should be combined in a bowl and whisked together with a fork to create the glaze.
- Place any desired toppings, such as lemon zest, dried lavender, or fresh lemon slices, on top of the glazed donuts after they have cooled.
- Dry the doughnuts on a cooling rack until the glaze is all set. Then serve and enjoy your vegan donuts!
2. Lemon Blueberry Lavender Cake
This rich and fluffy vegan lavender cake combines lemon, blueberries, and a hint of lavender. This cake is ideal for any special event! Nobody would ever suspect that it was produced without dairy or eggs.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour | Servings: 6
Ingredients For The Lavender Milk
- Unsweetened soy milk: 1¼ cups
- Dried culinary lavender: 1 tablespoon
Ingredients For The Cake
- Aquafaba: ½ cup
- Vegan butter: ½ cup
- Neutral flavoured oil: ½ cup
- Granulated sugar: 1½ cups
- Freshly grated lemon zest: 1 tablespoon
- Pure lemon extract: 1 tablespoon
- Pure vanilla extract: 2 teaspoons
- Cake flour: 3 cups
- Baking powder: 1 tablespoon
- Salt: ½ teaspoon
- Fresh blueberries, plus more for decorating: 1 cup
Ingredients For The Frosting
- Vegan butter, barely softened: 1½ cups
- Powdered sugar: 4 cups
- Fresh lemon juice: 2 tablespoons
- Unsweetened soy milk: 2-3 tablespoons
- Pure vanilla extract: 2 teaspoons
- Blueberry jam: ½ cup
- Optional: a few drops of purple food colouring
- In a small saucepan, heat the soy milk over medium-low heat until it is barely simmering. Remove from heat and stir in the lavender. After 25 minutes, remove the lavender and pour the milk through a fine filter. Before adding to the cake batter, let cool thoroughly. Set the oven to 350°F. Three 6-inch cake pans should be greased and have parchment rounds on the bottoms.
- Alternately, use two 8 or 9-inch round cake pans to create a double-layer cake. Drain the chickpeas into a medium basin to catch the canning liquid. Aquafaba is measured at ½ cup. Mix on medium-high speed for 1 minute, or until the mixture is light and frothy, using a hand mixer. Don't stir it until soft peaks form.
- Add the butter, oil, sugar, and lemon zest to a sizable bowl. Using a handheld mixer (or stand mixer with a whisk attachment), beat for about 3 minutes at medium speed. Beat in the vanilla and lemon extracts after that.
- Add the lavender milk and aquafaba, then blend on low speed. Incorporate the flour at this point, followed by the salt and baking powder, and mix on low for a few minutes, scraping the sides as necessary. Avoid overmixing. Add the blueberries and stir. In the prepared pans, evenly distribute the batter. When a toothpick is inserted, it should come out clean after 30-35 minutes of baking. Allow cooling for 5 to 10 minutes on wire racks.
- After 5 to 10 minutes of cooling on wire racks, delicately flip the cakes onto your hand by running a knife down the cakes' edges to loosen them. The parchment paper should be removed and the cake placed on a wire rack to finish cooling. The vegan butter should be beaten for two minutes with either a stand or a hand mixer.
- Lemon juice, vanilla extract, and two cups of powdered sugar are added while reducing the speed. Beat for a couple of minutes on medium speed, beginning on low, until the mixture is light and fluffy.
- The final 2 cups of powdered sugar are added, and everything is mixed. Add non-dairy milk one tablespoon at a time if the frosting appears too thick. Add more powdered sugar if the frosting appears to be too thin.
Method To Frost The Cake
Put a layer of the cake on your dish or cake stand. If desired, put a thin layer of jam on top of the frosting after evenly icing the top. Put the top layer of the cake on.
More frosting and jam should be spread on top of the second layer. Then, ice the sides after repeating the third layer. As desired, garnish with fresh blueberries, lemon slices, and a light dusting of lavender. Enjoy!
3. Lavender Lemon Cookies
These lavender lemon cookies are a lovely, cheerful treat for the warmer spring and summer months. This recipe for vegan sugar cookies is fragrant, citrusy, and incredibly simple to create!
Prep time: 40 minutes | Cook time: 12 minutes | Total time: 52 minutes | Servings: 15 cookies
Ingredients For The Cookies
- Non-dairy butter: ½ cup
- Granulated sugar: 1 cup
- Lemon juice: 3 tablespoons
- Unsweetened non-dairy milk: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Dried lavender flowers: ½ teaspoon
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
Ingredients For the Glaze
- Powdered sugar: 1 cup
- Lemon juice: 2 tablespoons
- Salt: ⅛ teaspoon
- Set the oven to 350°F. Add butter to a sizable bowl. Until smooth, beat with an electric mixer. Add sugar and beat for two minutes or until frothy. Add dried lavender, vanilla, non-dairy milk, and lemon juice; beat for one minute.
- Add the flour, baking soda, powder, and salt to a medium bowl. To blend, stir. Pour the dry ingredients in gradually while you beat the wet components. Just merge after beating. Put the dough back in the bowl after forming it into a sizable ball. 30 minutes should be spent cooling. The dough ball should be placed on a lightly dusted surface. The dough should be ¼ inch thick after rolling. Cut out cookies and arrange them on the baking pan using a cookie cutter or a jar lid. Continue until all the dough has been used.
- Depending on how chewy or crisp you prefer, bake for 12 to 14 minutes. After a few minutes, remove the cookies to a cooling rack and let them finish cooling on the pan.
- Powdered sugar, lemon juice, and salt should all be put in a small basin. Until a thick glaze forms, stir. The glaze can be thickened by adding additional powdered sugar or thinned by adding more juice as necessary.
- Cookie glazing is done after the cookies have cooled. Dry lavender is a nice garnish.
4. Lemon Lavender Truffle Bites
You only need some ingredients and a little time to make the most amazing vegan lavender truffles. I swear this is the last of your urges!
Prep time: 20 minutes | Cook time: 50 minutes | Total time: 1 hour 10 minutes | Servings: 12 bites
- Cashews: 1 cup
- Coconut flour: 2 tablespoons
- Fresh lemon juice: 2 tablespoons
- Coconut oil: ½ tablespoon
- Culinary lavender: 1 teaspoon
- Lemon zest: 1 teaspoon
- Soft pitted Medjool dates: 2
- Vanilla extract: ½ teaspoon
- Pinch of sea salt
- Use parchment paper to cover a cookie sheet. The cashews are processed into a cashew meal in a food processor. Add the remaining ingredients and blend thoroughly.
- A heaping tablespoon should be taken and rolled into a ball in your palms before being placed on parchment paper. For 15 to 20 minutes, chill. Serve or keep in the fridge after garnishing with the leftover lemon zest.
5. Lemon Lavender Shortbread Cookies
Each bite of this exquisitely rich Lemon Lavender Shortbread is bursting with the flavour of lemon zest and flowery lavender. In your mouth, it melts!
Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 20 cookies
- Powdered sugar: ⅓ cup
- Vegan butter or coconut oil: ½ cup
- Acceptable sea salt: ½ teaspoon
- Culinary lavender buds: 1 teaspoon
- Lemon zest: 2
- All-purpose flour: 1⅓ cup
- Set the oven to 350°F (175°C) and line a cookie sheet with silicone baking mats or parchment paper. Salt, vegan butter/coconut oil, and powdered sugar are combined in a bowl. Use a fork to mash the ingredients together, then beat them vigorously until there is no longer any visible powdered sugar and the mixture is light and fluffy, either by hand or with an electric hand mixer.
- Together, blend until frothy. Stir in the lemon zest and lavender flowers after adding them. Add the flour and blend everything by hand after sieving. Use only hand mixers; do not use electric mixers. The finished texture will be impacted by excessive mixing.
- Only use the milk to help the dough come together if necessary. Even if the dough is a little crumbly, it should hold together when compressed in your fingers. The texture of your shortbread will be nicer the dryer you can keep the dough and the less you handle it. Dust a surface with flour, then gently roll your dough into a ball. Use a cookie cutter or mason jar lid to cut out shapes after rolling out to around 3 to 4 mm thick. The size of your cookie cutter will determine how many cookies you get.
- Place the cut cookies carefully on the cookie sheet that has been prepared, sprinkle with some granulated sugar, and then chill for at least 15 minutes, or until hard. Take it out of the refrigerator, then bake for 10 to 12 minutes. When finished, they will still feel soft in the middle, but the edges will start to turn a little golden.
- As they cool, they will become crisp. Since every oven is unique, everyone's time will be slightly different. After a few minutes, carefully remove the cookies from the baking sheet and place them on a wire rack to finish cooling. Unlike others, the optimum time to consume these cookies is after they have cooled.
How To Store Lavender
Pick fresh lavender as close to lunchtime as possible if you're cooking with it (or cut and place in a jar of water until ready to use).
Cut the lavender bush immediately before the buds open to dry it (when they open, the fragrance is lost, and the flowers become more fragile). For about two weeks, hang a bundle upside-down in a cool, dark spot after securing it with a rubber band. You can either leave them hanging or cut off the buds and freeze the stems without the buds.
Both traditional herbal texts and scientific investigations attest to lavender's versatility as a health aid. This is so that the various chemical substances the plant's components contain can benefit your kid's body. Don’t miss trying these vegan lavender recipes. I hope your kids will love them very much.
I trust you enjoyed this article about the 5 Delicious Vegan Lavender Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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