From Jenna 'Lambchop' Ortner
Ingredients
 coconut oil6 Tbs
melted
 cane sugar3 Tbs
or other quality minimally refined granular sweetener
 honey 1/4 cup
 sea salt 1/4 tsp
 farm eggs3 whole
 pure vanilla extract1 tsp
or seeds from vanilla pod
 almond meal1 3/4 cup
 cinnamon 1/2 tsp
 cardamon 1/4 tsp
 zest from 1 lemon
 apricots8 whole
sliced
 sliced almonds 1/4 cup
 lavender buds2 tsp
optional

cookware

mixer
8 in. fluted tart pan or spring form pan
1
In a mixing bowl, cream together until light: coconut oil, sugar, honey and salt.
2
Gradually add eggs one at time mixing well, then add vanilla.
3
Add almond meal, spices and lemon zest, stir to combine.
4
Pour batter into 8 inch fluted tart pan or spring-form, brushed with coconut oil.
5
Arrange apricots on top of the batter and sprinkle with sliced almonds and optional lavender buds.
6
Bake at 350 until set and lightly browned (about 20 minutes).
Notes

This recipe works great with other fruit as well, like blackberries or peaches.

It's perfect with coffee for a special Sunday morning, or on a really special occasion you might serve it warm with a scoop of 'ice cream.' There so many fantastic dairy-alternatives on the market now!