Nettle Coconut Flour Cake

nettlecakeWhat do you do when life gives you nettles? 

 

nettlecakecoconutSpring foraging allowed me to turn up with a bounty of young nettles. Being the culinary adventurist that I am, I decided to see if I could make a gluten-free cake with them. It worked...oh indeed it did. This was one super delicious endeavor! 

Nettle Coconut Flour Cake

Ingredients:

  • 1/2 c. coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp unrefined salt
  • 3 eggs
  • 1/2 c. of ghee or coconut oil , melted
  • 1/4 c. full fat milk or coconut milk (I used milk)
  • 1/3 c. pureed nettles (be sure to parboil first then puree)
  • 1/3 c. real maple syrup or honey
  • 2 tsp vanilla extract
  • 2 egg whites
  • ghee or coconut oil for oiling pan

Directions:

Preheat oven to 350’F.

nettlemuffinsOil a 9″ round cake pan. You can also line the bottom of pan with unbleached parchment paper, although this time I did not do that and it slipped out of the pan quite easily. This recipe also makes great muffins, so if you go that route, just oil up your muffin pan and bake for less time. 

In a large bowl, stir together coconut flour, baking soda, and salt. Set aside.

In another bowl, whisk together 3 eggs, fat of choice, milk of choice, maple syrup or honey, nettles, and vanilla until foamy.

Add wet to dry and mix well to combine.

In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Batter will look a little strange, but not to worry.

Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.

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