Thursday, April 21, 2011

Spring Cake by the Dyhanaverse

Here's the Spring Cake recipe I developed for Cauldrons and Crockpots plant of the month challenge, Dandelions. It uses dandelion roots. Dandelions are one of the first greens in the spring and quite nutritious, like many of the early spring greens it is a tonic, cleans the blood and liver and all parts of the plant are edible. The only contraindications I've seen is to not eat too many of them or concentrate them if you have kidney problems, are using diurectics, or are diabetic, but the amount I'm using here shouldn't be a problem. Dandelions tend to be a bit of a diurectic and are considered anti-diabetic. It seems like it would be a good replacement for these medications without the side effects, but doctors love their pills, so don't do any self- medicating or take pills for these conditions and also consume alot of dandelions. If you have severe kidney problems (or are going to serve it to someone who does) check with a doctor first. If you are lucky maybe you can find a doctor that starts with natural remedies first. I however, am not a doctor and am only promoting use of the plant for cooking.  Did you know that dandelions are not native to the Americas? They were brought over, along with stinging nettles by the early settlers because of their nutritive and medicinal qualities. Be sure to use roots that are from an area that is not sprayed and not too close to a road. Now instead of putting chemicals in your yard to get rid of them, just eat them!

 recipe is for a 9" square cake pan


1 cup tapioca starch
1 cup hazelnuts, roasted and then ground in food processor
1 cup almond meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. seasalt
1 tsp. cream of tartar
1 cup maple syrup
1 cup almond milk
2 free range organic eggs
1/2 cup oil of choice
2 tsp. vanilla
 @ 3 tbsp. chopped roasted dandelion root

In medium mixing bowl, whisk together all dry ingredients except dandelion root. In a small saucepan, bring the almond milk and dandelion root to a boil; turn off and let steep for about 10 minutes, then strain the roots out. Hand beat the eggs in a medium mixing bowl, add the almond milk and the rest of the wet ingredients, mixing well with a fork. Add the wet ingredients to the dry ones, mixing well with a fork. Batter should be very wet, like a pancake batter, but chunkier; not thick like cake. The tapioca will expand during cooking, so you don't want it too dry, it should pour off a spoon easily, add more almond milk if needed. Grease pan, I used coconut oil, but any oil will do. Bake in oven at 350* for about 40 minutes. It's done when an inserted butter knife comes out clean.

Eat while still warm, yum!

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