Dessert worthy, but also a nice breakfast bread. Sturdy enough to pack along for rides or meals on the go.
+ 1 1/2 cup Gluten Free Flour of choice ( I like a variety that can be subbed cup for cup with normal flour)
+ 1, 6oz container Icelandic Yogurt, plain
+ 3 Eggs
+ 1 cup Sugar
+ 1/2 cup Butter, softened
+ 1/2 cup Quinoa, toasted
+ 1 tsp Almond Extract
+ 1/2 tsp Baking Powder
+ 1 tsp Baking Soda
+ Juice of 1 Lemon
+ Zest of 1 Lemon
+ 1 tbsp Lavender
+ 1 tbsp Sugar
+ 1/2 tsp Salt
Preheat oven to 350.
In a skillet over low heat, toast the almonds with 1 tbsp sugar, lavender and almonds.
Cream the butter and sugar. Add eggs and vanilla. Beat until well combined. Beat in the extract, lemon juice, zest and salt. Next slowly beat in the flour, baking powder + soda. Once the batter is consistent, stir in the quinoa. Stir in the previously toasted ingredients.
Bake for ~40 minutes, checking with a knife to see if it comes out dry.
Let sit until cooled slightly before slicing into.
Decorating the bottom is a optional, but pretty.