Food

Lavender Tea Loaf featuring Head Helper

Your favorite way to take a tincture might be in a tea loaf.

Lavender Tea Loaf featuring Head Helper

Your favorite way to take a tincture might be in a tea loaf. Herbs in this recipe - and in our formula Head Helper - like Lavender, Scullcap, California Poppy, and Feverfew are super good at loving on your nervous system to help your body release stubborn tension held in your head, neck, and shoulders. Do you know what else is good at melting tension? Licking a lemon glaze right out of the bowl.

 

      In this recipe

      4.8
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      LOAF

      • Head Helper
      • 3/4 cup milk
      • 1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp. dried)
      • 6 Tbsp. butter, softened
      • 1 cup white sugar
      • 1 tsp. lemon zest
      • 2 eggs
      • 1/4 cup Greek yogurt, or plain or vanilla
      • 1/2 tsp. vanilla extract
      • 2 cups all-purpose flour
      • 1 1/2 tsp. baking powder

      • 1/2 tsp. salt

      Glaze

      • 2/3 cup sifted powdered sugar
      • 3 tsp. lemon juice
      • 1/2 tsp. vanilla extract

      Directions

      1. Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).
      2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
      3. With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, vanilla, and Head Helper
      4. In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.
      5. Pour the batter into the prepared pan(s).
      6. Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.
      7. To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.
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