Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with coconut oil or olive oil and set aside. In a small sauce pan, combine almond milk and dried lavender. Cook on low heat for 3 minutes, stirring occasionally. Using a handheld strainer, strain almond milk into a small bowl catching the leftover lavender buds. Toss buds and set milk aside. This will create a lavender infused milk- this way the lavender flavor doesn’t overpower the rest of the bread.
In a large mixing bowl, combine dry ingredients. Whisk together the oat flour, almond flour, flax seed, baking powder, baking soda and sea salt. Set aside.
In a medium sized mixing bowl, combine the wet ingredients. Add together the apple sauce, softened coconut oil, honey, coconut sugar, two eggs, one egg yolk, lemon zest and lemon juice. Mix with a rubber spatula for 30 seconds and then slowly add in lavender infused almond milk. Give it a few stirs and add to dry ingredients.
Slowly pour wet ingredients in with the dry ingredients. Stir with rubber spatula a few times until just combined. It’s okay if you see a few small flour streaks. Fold in your blueberries and DO NOT OVER STIR. 2-3 strokes are enough.
Transfer batter into your greased loaf pan and place on middle rack in oven to bake for 55-60 minutes or until tooth pick inserted comes out clean. Remove bread from oven and let cool for 10 minutes before removing from pan.
To remove from pan, lay a clean dish towel onto counter top. Quickly + carefully slip bread pan upside down onto dish towel. The bread should easily fall out. From this point use both hands to carefully pick up naked bread and set on a cooling rack to cool down for 30 minutes before glazing.
While bread is cooling, begin making your lemon glaze. Combine 1/3 cup powdered sugar with 1 tablespoon of fresh lemon juice and ¼ teaspoon almond extract. Stir until a thin icing/glaze appears. Once bread has cooled down, slowly begin to drizzle glaze over top of your naked loaf. I like to use a small spoon to evenly drizzle up and down the top of the loaf. Let settle for five minutes and slice to enjoy. Slice and store in an airtight container for up to one week or freeze for up to three months.