nettles – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:00:04 +0000 en-US hourly 1 Nettle Pesto Filled Rolls https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/ https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/#respond Mon, 01 May 2017 18:40:56 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2060
nettle pesto spiral rollsnettle pesto spiral rolls
nettle pestonettle pesto
rolled rectangle of doughrolled rectangle of dough
a spiral of nettle pestoa spiral of nettle pesto
rolls for any mealrolls for any meal

It’s taking time for me to make friends with nettles.

This seems contrary to the experience of other herbalists who consider it a darling. Nettles ranks among the most useful herbs. First, it’s leaves, roots, and seeds are all powerful but different medicines. Second, it is a nutrient dense, mineral rich green vegetable. Third, it can benefit almost every part of our bodies in some way: skin, digestive system, immunity, kidneys and urinary tract, respiratory system, allergies and colds, reproductive system especially prostate gland, musculoskeletal pain relief, and nervous system. Way before I ever thought of studying herbalism, I was prescribed nettles in capsule form by a naturopathic doctor I saw for a chronic cough and fatigue I was struggling with after having my three children in less than three years. This was a shaky introduction, but it was after planting nettles in my back yard that our friendship troubles began.

The actual stinging experience is a bit of a shock. You think, whoa, nettle leaves really do sting. It goes away pretty quickly, but it does hurt. You can see the little spiky hairs all along the stems and back of the leaves. But even more aggressive is the way nettles send out runners and take over a garden.

Nettles bullies me, perhaps not on purpose, it’s just her way. And I am learning to accept her and making peace. I think I am even beginning to love her a bit. I have learned that good gardening gloves that extend past your wrist, long sleeves, and kitchen tongs help immensely. I have not yet figured out what to do about the garden takeover.

Recently, I couldn’t find kale in my small local supermarket for an egg muffin recipe my daughter had asked for. Quickly it dawned on me that the huge amount of nettles in my backyard would work as a replacement. It was a moment of bonding for me. Baking these rolls was another.

Nettle Pesto Spiral Rolls
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale. I eat these rolls for breakfast, lunch, or dinner.
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Ingredients
for nettle pesto
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
for rolls
  • 4-5cups(508-635g) organic bread flour
  • 1cup(240ml) organic whole milk
  • 1/2cup (1 stick) organic unsalted butter
  • 1tablespoon honey
  • 1 organic egg
  • 1/2teaspoon salt
  • 2 1/4teaspoon(1 package) active dry yeast
  • 1/2cup nettle pesto
Instructions
for nettle pesto
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Reserve 1/2 cup for rolls and store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
for rolls
  1. Grease a large mixing bowl with butter. Measure 4 cups of flour, have ready one cup additional in case needed. Set aside.
  2. In a medium saucepan over low hear, warm milk with honey and butter until butter is just melted. Make sure not to over heat or scald milk. Remove from heat when butter is melted.
  3. Crack egg into bowl of electric mixer. Whisk by hand just to beat.
  4. Gradually pour milk and butter mixture into egg. Pour in thin stream, whisking constantly.
  5. Begin with 4 cups of flour, adding more if needed. Add flour, salt and yeast. With electric mixer fitted with dough hook attachment kneed until smooth, elastic dough forms. If dough seems too wet, gradually add remaining cup of flour as needed. This dough comes together easily after about 5-7 minutes of kneading.
  6. Turn dough out into buttered bowl. Turn dough to coat all sides with butter. Cover with a kitchen towel and let rise until doubled in size, approximately one hour.
  7. After dough has risen, turn out onto clean, flat surface, you do not need to flour surface. Punch down and cut dough in half.
  8. Working with one half at a time, roll out to a 12 x 8 inch rectangle. Spread ½ cup of nettle pesto over entire surface of dough leaving a ¼ inch border. Roll up starting with long side closest to you. Pinch together end, but this does not have to be tightly closed.
  9. With a long, sharp knife using a back and forth motion, cut into 1 inch slices. Place rolls in muffin tins cut side up.
  10. Repeat with second half of dough.
  11. Cover with kitchen towel and let rise a second time approximately 30 minutes.
  12. Preheat oven to 375°F.
  13. Stir 2 tablespoons of cool water into egg yolk. Brush rolls generously with egg wash.
  14. Bake for 20 minutes until golden. Cool for a few minutes in pan then remove to wire rack to continue cooling. Serve warm or at room temperature. Store in refrigerator or freeze for future use.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available. For rolls use organic flour, butter, eggs, and milk if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/feed/ 0 Nettle Pesto https://theherbalbakeshoppe.com/recipe/nettle-pesto/ https://theherbalbakeshoppe.com/recipe/nettle-pesto/#respond Sun, 16 Apr 2017 20:15:05 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2003
nettle walnut pestonettle walnut pesto
steamed nettlessteamed nettles
pesto ingredientspesto ingredients
second stage pestosecond stage pesto
garden nettles just pickedgarden nettles just picked

Nothing says spring more loudly than fresh stinging nettles.

Nettle Pesto
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale.
Prep Time
20minutes
Prep Time
20minutes
Ingredients
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
Instructions
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto/feed/ 0 Nettle Chocolate Loaf Cake https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/ https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/#respond Fri, 28 Oct 2016 17:28:52 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1786
nettle-choolate-loaf-cake-toonettle-choolate-loaf-cake-too
can-you-see-the-stingercan-you-see-the-stinger
steamed-nettles-and-teasteamed-nettles-and-tea
loaf-out-of-the-ovenloaf-out-of-the-oven
slice-of-cakeslice-of-cake

We are deep into fall yet the nettles in my small herb garden bed continue to take over.
abundant-nettle-patch
Every few days I put on double garden gloves and snip around taking off the top leave whirls. I know this may stimulate more growth, but the crime of not using an herb like this in its fresh form nags at me.
can-you-see-the-stinger
My method to avoid the sting, not totally herbal perfect practice, is as follows: Bring handfuls of nettle leaves, stem and all into the kitchen with my gloves on and put them gently into the sink. Take off gloves and get a big pot ready with about 2 inches of water. Turn on the sink faucet and with tongs, gently turn and rinse the nettle leaves, then with tongs, place into pot, stems and all. Bring to boil on medium high heat, covered. Steam for about 2-3 minutes until deep green, drain and cool. No more sting. Now, with my hands, I remove all the leaves from the stems. These will keep in the fridge for a few days and become a richly valuable mild green ingredient. Chop and mix into risotto, lightly saute with garlic, salt, and pepper, add to soups or stews, or bake with chocolate. Sometimes I think I can feel the minerals sinking into my bloodstream as I eat.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Nettle Chocolate Loaf Cake
Stinging nettles really do cause pain, but steam or dry them and they become nutrient-packed green treasure that blends into chocolate magically.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
For nettles
  • 1large bunch stinging nettle leafleaves can remain on stems
  • 1 cup water
For cake
  • 1/2cup blanched nettle leaves
  • 1 1/4cup (156.25g) organic all-purpose flour
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/3cup (39g) unsweetened cacao powderI used Valrhona dark
  • 1/2stick (2oz) organic unsalted butter
  • 3/4cup organic granulated sugar
  • 1tsp vanilla extract
  • 2 organic eggs
  • 1/3cup sour cream
  • 1/2cup nettle tea, cooledreserved water from nettle blanching
  • 1/2cup chocolate chips
Instructions
For nettles
  1. Handle fresh nettles carefully, with tongs or gloved hands.
  2. Place nettles in large pot with lid and approximately 2 inches of water. Bring to boil and blanch for 2-3 minutes. Drain, reserving liquid.
  3. Using a fine strainer and cheesecloth, strain liquid to remove any particles. Measure 1/2 cup and reserve for cake. Drink the rest as a tea and enjoy!
  4. When nettles have cooled, remove leaves from stems, squeeze out excess water and measure 1/2 cup, packed.
  5. Place nettles into food processor with metal blade. Pulse about 10 times, scrape down sides and pulse again until finely chopped.
For cake
  1. Butter a 9x5 inch loaf pan, then line with parchment paper, butter the paper and lightly dust with fine dry bread crumbs, shaking out excess. Set aside
  2. Preheat oven to 350 degrees.
  3. Into small mixing bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  4. Place butter in bowl of electric mixer. Beat until soft with beater attachment.
  5. Add sugar and vanilla and beat to combine. Add eggs, one at a time, then sour cream and continue beating to combine.
  6. With mixer set to lowest speed, gradually add sifted dry ingredients in three additions alternating with nettle tea (cooking liquid from nettle blanching).
  7. Remove bowl from mixer and fold in nettles with spatula and then chocolate chips.
  8. Pour batter into prepared loaf pan. Bake for 1 hour, until tester gently inserted into center comes out clean. Cool in pan for 10 minutes, then using parchment paper, lift out of pan and cool completely on wire rack. Cool with parchment paper still on cake to avoid sticking to rack, then remove parchment paper when completely cool. Dust with powdered sugar if desired.
Recipe Notes

*During cooking and drying, the sting of nettles is deactivated.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic cocoa powder, organic sour cream if available.

nettle-chocolate-loaf-cake

]]> https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/feed/ 0 Red Clover Herb Blend BonBons https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/ https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/#respond Mon, 30 May 2016 16:43:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1601
red clover bonbonsred clover bonbons
red clover budsred clover buds
herbal blendherbal blend
powdered herbspowdered herbs
nut buttter and honeynut buttter and honey
ingredients in bowlingredients in bowl
inside a bonboninside a bonbon

I think it’s hard to bake. It takes time, time that I don’t always have especially when there are piles of laundry to do, dogs to walk, a house to clean, writing and researching to do and it is enough that I feed my children breakfast lunch and dinner. And when I do bake, my results never look like the perfect pictures I see on Instagram and all the food blogs I follow. Sometimes I get frustrated, despite the time and money spent on ingredients, I throw it all in the garbage.

But I love to bake. I am not sure why. It may be the challenge, perhaps the result will be that success I have been waiting for, the breakthrough that makes me a talented baker. It may be the alchemy, for how can the mixing of simple ingredients produce such joy? Sometimes it just feels so good to work through all of the steps, therapeutic almost. And it’s interesting because people like to know what you are baking. I would love the day to come when it’s easier for me. Someone told me recently the key to enticing people to bake with herbs is to make it easy. So, there is my goal for myself and for others.

These bonbons are not actually baking, but they’re easy. The most labor intense part is rolling the dough-like batter into balls. But once finished, you’ll have a large supply of instant snacks that keep for a long time in the fridge.

Red Clover Herb Blend BonBons
Eating one or two of these bonbons is super satisfying so even though they taste chocolate-nutty yum, I don’t think you will feel tempted to eat many at one time.
Servings Prep Time
30balls 30minutes
Servings Prep Time
30balls 30minutes
Ingredients
For red clover herb blend
  • 1/4cup red clover buds, dried
  • 1/4cup oat straw, dried
  • 1/2cup dandelion leaf, dried
  • 1/2cup nettle leaf, dried
For bonbons
  • 2cup organic tahinisesame seed butter
  • 1cup organic almond butter
  • ½cup organic raw honey
  • 5tbsp red clover herb blend, powdered
  • 2 1/2tbsp ground flax seed
  • 1/2cup cocoa powder
  • 1cup granola, groundfor coating bonbons
Instructions
For red clover herbal blend
  1. Measure and mix herbs together in a small bowl.
  2. Using coffee grinder, blend mixture for about 10 seconds until fine powder.
  3. Let stand for about 2 minutes to allow powder to settle before uncovering.
For bonbons
  1. Combine tahini, almond butter, and honey in large bowl and mix to form a paste.
  2. Add flax seed, cocoa powder, and powdered herbs and mix to combine. Add more cocoa if needed to thicken and form soft dough.
  3. Chill in refrigerator at least 30 minutes prior to rolling and coating.
  4. Whirl granola in a coffee grinder until coarsely ground, not a fine powder like herb blend but with no large pieces remaining.
  5. Roll into small balls about 1 tablespoon in size. May also roll smaller if desired. Spread ground granola on flat plate and roll bonbons to coat.
  6. Store in covered container, refrigerated these will last for about 2 weeks.
Recipe Notes

* Any combination of dried herbs can be powdered and used in these bonbons if the listed herbs are not available. These are especially delicious made with only red clover buds. Just powder herbs and add in proper amount to other ingredients.

* Using organic ingredients will make these bonbons even more nourishing. If available, use organic tahini, almond butter, honey, cocoa powder, and herbs.

red clover buds
inside a bonbon

]]> https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/feed/ 0 Nettle Plus Balsamic Oatmeal Cookies https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/ https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/#respond Thu, 31 Mar 2016 18:19:26 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1516
plate of cookiesplate of cookies
nettles plus for vinegarnettles plus for vinegar
infused balsamic ingredientsinfused balsamic ingredients
nettle plus balsamic oatmeal cookiesnettle plus balsamic oatmeal cookies
nettle infused balsamic vinegarnettle infused balsamic vinegar
straining herbal vinegarstraining herbal vinegar
oatmeal cookie ingredientsoatmeal cookie ingredients
ready for bakingready for baking
more acidic than they lookmore acidic than they look
one oatmeal cookieone oatmeal cookie

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

In my earliest herbal baking thoughts, I imagined two goals. The first was transforming herbs primarily used for tea or alcohol extractions into edible delights making for enjoyable medicine taking. The second was also a transformation, this involving the kitchen as herbal apothecary that anyone could operate. It seemed simple and natural. Ultimately, both goals proved challenging. Adding herbal preparations into baked goods sometimes makes them taste awful. And making herbal preparations sometimes creates cumbersome baking. I am working these out, among other trials.

Lately, I have been having a problem quieting my mind. I am not sure why this is happening, but songs that I do not even like become stuck and I hear them over and over. I don’t like it. I am practicing replacement with a mantra.

Progress not Perfection. This is actually a motto from an amazing online educational resource, Marie Forleo’s B-School. The wisdom, passion, and commitment of this woman and her team are truly brilliant. Throughout her programs, she acknowledges self-doubt as normal and encourages the concept of progress not perfection. I highly recommend checking MarieForleo.com out.

I easily get tripped up by amazing recipe sites, photos, cookbooks, etc. They all look so perfect. I often feel I should never post any of my recipes or ideas until they are perfect. And then I think I would never post in that case. These are imperfect cookies, but yummy, nevertheless. Baking them transforms the kitchen into an alchemical bakery. Herbal baking progress not perfection.

Nettle Plus Balsamic Oatmeal Cookies
Infusing herbs in vinegar, particularly nutrient rich leaves like nettles or chickweed, hold special promise for the kitchen apothecary. Vinegar extracts vital minerals extremely well making baking mega nutrient dense. Additionally, a bit of acidic vinegar infused stimulates digestion. Drawback: it takes about one month for herbs to infuse so baking with it must be a planned event.
Servings Prep Time
42cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
42cookies 25minutes
Cook Time
8-10minutes
Ingredients
For oatmeal cookies
  • 1cup all-purpose organic flour
  • 1/3cup coconut flour, organic
  • 1tsp baking soda
  • 1/2tsp salt
  • 1stick unsalted organic butter, softened*
  • 1tsp vanilla extract
  • 1cup granulated organic sugar
  • 1/2 cup nettle infused balsamic vinegar
  • 1 egg
  • 1 1/2 cup quick cooking organic oatmealnot instant oatmeal
  • 1/2cup hazelnut flour
  • 1/2cup dried organic cherries4 ounces
Nettle infused Balsamic Vinegar
  • 1 cup dried nettle leafI used a mixture of nettles, chickweed, plantain leaf, and hyssop
  • 16ounces balsamic vinegarmeasurements are approximates, see instructions below
Instructions
For oatmeal cookies
  1. Preheat oven to 375 degrees F. Adjust racks to separate oven into thirds. Line two cookie sheets with parchment paper.
  2. Sift together all-purpose flour, coconut flour, baking soda, and salt. Set aside.
  3. Cream butter either by hand using wooden spoon or in electric mixer.
  4. Add vanilla extract, mix to combine. Add sugar and cream together until smooth.
  5. Add herbal infused balsamic vinegar, beating. Mixture will look curdled and slightly separated, which is fine. If mixing by hand, whisk vigorously for approximately 1 minute. Add egg, mixing until blended into liquid mixture.
  6. Stir hazelnut flour and oatmeal together in small mixing bowl.
  7. Gradually add dry ingredients, alternating between all-purpose and coconut flour mixture and oatmeal hazelnut flour mixture. Mix well after each addition.
  8. Stir in dried cherries.
  9. Drop well-rounded teaspoonfuls onto lined cookie sheets approximately two inches apart. Bake for 8-10 minutes until just beginning to turn light brown on tops. Cookies will be soft, but will harden as they cool.
  10. Cool on cookie sheets for 2 minutes, then remove with metal spatula to wire racks to completely cool.
For nettle infused balsamic vinegar
  1. Wash and dry a one-quart canning jar. Best practice is to sterilize jar before using for herbal infusion making. To sterilize jar, place a Mason jar lid on the bottom of a large pot. Rest canning jar on top of lid and fill pot with hot water. Bring to boil and boil gently for 10 minutes. When cooled slightly, remove jar with tongs or other utensil as to not touch with your hands. Cool and dry completely.
  2. Fill jar halfway with dried herbs. Herbs should be in small pieces, not powdered.
  3. Pour balsamic vinegar over herbs, making sure that vinegar covers herbs by at least ½ inch.
  4. Place a small piece of parchment paper or natural wax paper over top of jar and then secure lid.
  5. Label jar with name of herbs, type of vinegar, date prepared and date that it will be ready to strain. Cover label with packaging tape to protect it from becoming soiled.
  6. Store in cool, dark place for 4-6 weeks.
  7. Strain vinegar using a strainer lined with cheesecloth. Squeeze out as much liquid as possible. Pour strained vinegar into bottle and label. Best to keep refrigerated.
Recipe Notes

*Dried herbs are best for making herbal infused vinegars as fresh may introduce water into vinegar and you do not want this.

**The sky is the limit for creating herbal infused vinegars. I used dried nettles, dried chickweed, dried hyssop, and dried plantain leaf infused in balsamic vinegar. Feel free to use your creativity and inspiration to make vinegars for baking or other culinary uses.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, sugar, flours, oatmeal and dried cherries if available.

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dried nettle leaf
organic sugar

hazelnut flour
plate of cookies

]]> https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/feed/ 0 Nettle Chocolate Muffins https://theherbalbakeshoppe.com/recipe/nettle-chocolate-muffins/ https://theherbalbakeshoppe.com/recipe/nettle-chocolate-muffins/#respond Tue, 15 Mar 2016 17:24:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1495
muffin close upmuffin close up
safe sourcesafe source
nettle tea infusingnettle tea infusing
fresh out of the ovenfresh out of the oven
chocolate muffinchocolate muffin
nettle chocolate muffinnettle chocolate muffin

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

The first herb I ever took medicinally, long before I began to study herbalism, was Urtica dioica powder in a capsule. I did not even know it was also called nettles. This was about two years after having three children in three years. I felt ok but had developed a chronic cough and sore throat and my father was worried about me. My health conscious, avid reader father explored alternatives for his own healthcare and had found a chiropractor/pharmacist who he thought I should see. He made the appointment for me and drove me there; waited three hours in the waiting room, and paid for the appointment including purchasing the supplements that were recommended, one of which was nettles. Looking back now I realize how lucky I was to have such a wonderful and concerned father, I also realize that the Urtica dioica was prescribed for restoration of my very depleted triple post pregnancy/childbirth and new mother state of health, as well as the cough. Nettle has long traditional use as a restorative, cleansing, and nutritive powerhouse herb. Also known for its ability to sting as a fresh plant, when dried or cooked the sting is completely deactivated.

Nettle Chocolate Muffins
Nettles are packed with nutrition; nutrients desperately lacking in many diets like calcium, magnesium, iron, carotenoids, vitamin K, and silicon. Eat your nettles. But what if you are not fond of greens. Mix them with chocolate and bake them in a muffin, yum!
Servings Prep Time
12muffins 40minutes
Cook Time
30minutes
Servings Prep Time
12muffins 40minutes
Cook Time
30minutes
Ingredients
Nettle tea
  • 1tbsp dried nettle leaf3 nettle leaf tea bags
  • 8ounces boiling water
Muffins
  • 1medium to large granny smith apple, peeled, cored and cut into cubes
  • 1tsp cinnamon
  • 6ounces nettle tea
  • 1 ½cup organic all-purpose flour
  • 1cup organic granulated sugar
  • 3/4cup unsweetened cacao powderI used Dagoba non-alkaline brand
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1 organic egg
  • 1/4cup avocado oilwalnut oil may also be used
  • 1 tsp vanilla extract
Instructions
For nettle tea
  1. Prepare strong nettle tea. Combine dried nettle leaf with 8oz of hot water in French coffee press or other tea infusion vessel. Steep for 1 hour.
For Muffins
  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin.
  2. In small saucepan combine apple cubes, cinnamon, and nettle tea. Bring to simmer over medium heat, decrease to low heat, cover and simmer for 20-30 minutes until apples are very soft and mushy. Stir to form chunky applesauce. Cool completely.
  3. In small mixing bowl whisk together flour, sugar, cacao powder, baking powder, baking soda, and salt. Set aside.
  4. When applesauce has cooled, in large mixing bowl whisk together egg, oil, and vanilla. Add applesauce and stir to combine well.
  5. Add flour mixture and mix with wooden spoon or rubber spatula until just moistened and barely combined. Do not over mix.
  6. Fill muffin tins with batter using 1/3 cup measure so that batter fills about ¾ of the pan. Bake for 25-30 minutes until toothpick inserted in center muffin comes out clean. Cool in pan for 1 minute and then remove muffins to wire rack to cool completely.
Recipe Notes

*During the drying process, the sting of nettles is deactivated.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic apples, organic cocoa powder if available.

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dried nettle leaf
organic sugar

chocolate muffins for breakfast

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