Hello friends! I hope you enjoy this recipe I made today.* Heart opening Rose calms the spirit as it accompanies nourishing, anti-inflammatory Nettle in a coffee cake that makes everything all better. Bee pollen and honey carry messages of our inherent goodness as they detoxify, moisten dryness and nourish qi. Almond, also in the beautiful Rosaceae family, moistens the lungs and large intestine and serves here as the sweet structure of our cake. Today, I used walnuts in the topping for extra brain boost, but don’t over think it! Enjoy the deliciousness.

*note, 8/28: I’ve tweaked it a bit since first posted! It is even better.

Coffee Cake with Nettle and Rose

Ingredients:

Cake

2 1⁄2 cups blanched almond flour

2 or 3 TBS powdered nettle

2 tsp powdered rose petals

1⁄2 teaspoon bee pollen

1⁄4 teaspoon Celtic sea salt 

1⁄2 teaspoon baking soda 

1⁄4 cup olive oil

1⁄4 cup honey (a little more if you’d like)

3 large eggs OR 3 TBS chia seeds plus 9TBS water (add a splash of nut milk if needed)

Topping

1⁄4 cup coconut oil, melted 

1⁄4 cup coconut sugar  (or molasses granules, or you can use less or even skip the sugar altogether and add a little more cinnamon. It all works!)

1 1⁄2 TBS ground cinnamon

1 pinch of powdered rose petals

1⁄2 cup chopped walnuts, pecans or almonds (choose according to the action you are looking for)

Instructions:

Grease your 9 inch cast iron skillet

In a food processor (or large bowl), combine flours, herbs, bee pollen, salt, and baking soda

Pulse (or beat) in olive oil, honey, and eggs (or chia seeds/water) and splash of nut milk if needed

Spread the batter into your prepared skillet

 To make topping, combine coconut oil, coconut sugar, cinnamon, rose, and nuts in a small bowl

Sprinkle topping over cake batter

Bake at 350°F for 25-35 minutes

Cool and serve

Photo: Heart Opener, VS