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Lavender Butter
A square of this added to a warm muffin, pancake or waffle; will take you to new floral heights.
I have a childhood story about butter, but i’m not sure if it’s appetizing to tell here.
In short, it would convey to you just how much I love butter. I was ecstatic to find out that the butter I was eating most of my life was already plant-based. Never have I thought to add anything to butter. It’s just so good, as is. But one day I went to the market, saw some fresh lavender and decided to sprinkle a few of the flowers into cold butter. That’s where this recipe begins.
A square of this added to a warm muffin, pancake or waffle; will take you to new floral heights.
Easy to make, even easier to enjoy.
Lavender Butter
A square of this added to a warm muffin, pancake or waffle; will take you to new floral heights.
Ingredients
- 3 oz Plant Butter
- Lavender flowers (to taste)
Instructions
- Place cold butter on parchment paper and press flat with your hand
- Toss in the lavender flowers and fold into butter
- Create a square or cylinder shape butter, by folding or rolling the parchment paper onto itself
- Wrap and place in the fridge until ready to eat
- When you’re ready to serve the butter, open it back up and decorate the butter with lavender flowers on the outside – for extra beauty
Notes
The brand of butter I use is Miyokos. I love them because they do not use palm oil
Butter melts, so have your lavender flowers ready before you start to work the butter
If you can’t find fresh lavender, you can use dried.
