2018-05-24 / Life in Leelanau

County Cuisine

Gluten-free lemon dessert bars offer taste of lavender

This week's recipe comes from Trish's Dishes of Leland, via Heidi of H Wilder Local Emporium in Suttons Bay. H Wilder Local Emporium is a new boutique that features a custom essential oil blending bar and local, handmade beach stone jewelry. Trish and Heidi are in partnership to produce a new, all natural, baked goods line that features herbs & essential oils. The new line offers a unique, healthy blend of gluten free, organic ingredients with a touch of culinary herbs. Heidi is a certified Aromatherapist and skilled baker and has been incorporating herbs & oils into recipes for over 20 years. Together, Trish and Heidi are preparing H Wilder’s new healthy line. This week, the pair has teamed up on gluten-free, lavender lemon bars.

Gluten Free Lavender-Lemon Bars

Ingredients:
1 1/4 cups organic cane sugar
2 T. organic culinary grade lavender buds
1 C gluten free flour
1/2 C salted butter
2 tsp lemon zest
1/2 tsp baking powder
1/4 tsp salt
2 Lg eggs, beaten
1/4 C freshly squeezed lemon juice
Powdered sugar for dusting

Instructions: The day before you plan to bake, combine sugar and lavender buds in a jar. Close the lid and shake well. Leave overnight to let the sugar infuse. Strain sugar through a mesh strainer to remove lavender. Set aside buds for garnish (optional). Heat oven to 350°F. Line an 8" square baking dish with parchment and set aside. In a medium bowl, whisk together 1/4 cup lavender infused sugar and 1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Melt butter in a microwave-safe dish. Pour over flour mixture and stir to combine. Press mixture into the bottom of the prepared baking dish. Bake 12-15 minutes. While crust is baking, whisk together lemon zest, remaining 1 cup lavender infused sugar, remaining 1/2 tbsp GF flour, baking powder and salt in a large bowl. Add eggs and lemon juice. Whisk well for 1 minute, or until light and fluffy. Pour mixture over baked crust (no need to cool). Bake for an additional 22-26 minutes. Cool completely. Dust with powdered sugar and sprinkle with lavender buds (optional). Slice into bars.

County Cuisine Participants: 9 Bean Rows, Art's Tavern, Anderson's Market, Big Cat Brewery, The Bluebird, Chimoski's Bakery, La Becasse, Bogey's 19th Hole at Leland Lodge, Funistrada, Little Traverse Inn, Pegtown Station, Trish's Dishes, Tucker's of Northport, and Western Avenue Grill.

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