Rose Hip & Poppy Seed Cake w/ Dandelion Blossoms

The cake is if full of so many wonderfully healing food. Fist of all, we’ve got the dandelion blossoms which are an incredible source of energy with the energetic capability of being able to bring in and hold scattered energy.

Then, we have rose hips, poppy seeds and lastly blueberries which should not be underestimated. Blueberries are an excellent source of anthocyanins and antioxidants while rose hips are very high in Vitamin C. As we delve more deeply into the cooler months, I like to increase my intake of naturally occuring Vitamin C, such as those in the small but mighty rose hip.

Rose Hips:

Rose hips come from the rose plant and are known as the fruit of the rose. Yes, roses contain a fruit and depending on the variety of rose, the hip color, shape and size will vary. While many rose hips are shades of pink and red, the color may also appear to be orange, deep purple or even black.

The hip of the rose is where you’ll find most of its Vitamin C content. Rose hips and petals can be consumed and used in similar ways.

Dandelion Blossoms:

We’ve all seen dandelions blooming at the first sign of spring every year. But i’ll be you did not know they are also known to bloom through the entire year and into winter. Although they may not produce as many blooms, I have seen many a dandelion blossom popping through white snow.

Energetically, the dandelion is known to be a resilient plant for it’s ability to easily adapt to it’s environment. I have learned many important lessons from the dandelion in this way which always reminds us of our own capacity to endure and lean on our own inherent inner strength.

If you identify as an overachiever, area constantly juggling multiple projects at once or feel overwhelmed by all the stuff of life, dandelion blossom energy can help. I have also found the energy of dandelion incredibly helpful as an autoimmune compromised person with various confusing symtpoms.

Ingredients Used & Substitutions:

This is a fairly easy cake to make. If you’re on the AIP (Autoimmune Protocol) or another gut healing protocol leaving you unable to consume particular ingredients, you may be able to make a few substitutions below.

Almond Flour: Almond flour is made from blanched ground almonds. Do not confuse this for almond meal which includes grinding the skin. Almond meal is course and will not work the same in recipes. Look for fine ground blanched almond flour. If you are allergic to almonds, tiger nut flour is an excellent alternative to try. If you’re allergic to nuts or avoiding almonds while on the autoimmune protocol, you can substitute Tigernut flour in many recipes as a 1:1 sub. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon. 

Plantain Flour:  Plantain flour is made from unripe green plantains, is dehydrated and then ground into a flour. If you can’t find any, a good substitute is green banana flour which is made in the same way. 

Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replace in some recipes as well.  Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well. 

Tigernut flour: Tigernuts are not actually nuts at all but small tuberous vegetables that are grown similarly to potatoes. They have a sweet, nutty taste and have a number of nutrient dense health benefits. Most importantly, they are 100% anti-inflammatory. I would best describe the tigernut as a fantastic replacement for almond flour. Whereas almond flour can be a source of inflammation for many folks, tigernuts have no known inflammatory markers making them a safe and delicious flour to consume. If you don’t have access to tigernut flour, you may use almond flour instead. It has a similar texture but comes from the almond nut whereas tigernuts are not a nut at all but a tuber. I use the gemini brand of tigernut flour which can be purchased at whole foods or on amazon. 

Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root. Tapioca and arrowroot starch are interchangable in many recipes including this one

Arrowroot starch: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered. 

Eggs & Gelatin: If you are allergic to eggs, you may use gelatin as a substitute instead. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg.

How To Make A Gelatin Egg:

To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp of the boiling water and 1 tbsp room temperature water to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, slowly stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your bake. It will harden as you continue working. 

Ingredients:

• 1/2 cup cassava flour

• 1/2 cup plantain flour (sub green banana flour or more cassava flour)

• 1/2 cup tapioca flour

• 3/4 cup almond flour (sub tigernut flour)

• 1 tsp cinnamon

• 120g banana

• 1 egg (sub 1 gelatin egg. See notes)

• 1 + 1/2 cup full fat coconut milk

• 2 tbsp apple cider vinegar (if using chicken egg, use only 1 tbsp acv)

• 2 tbsp avocado oil

• 1 tsp baking soda

• 165g apple sauce

• 1/4 cup dried & powdered rose hips

• 2 tbsp poppy seeds

• 1/2 cup blueberries (fresh or frozen)

• Pinch of salt

Preparations:

• Preheat your oven to 350F.

• Measure out 1/4 cup dried rose hips and powder them using a coffee grinder. Set aside.

• Combine the dry ingredients in a small bowl first. This includes the flours, baking soda, cinnamon, the powdered rose hips, poppy seeds and salt. Set aside.

• Crack an egg into a large bowl and whisk. If using a gelatin egg, add it in later. Then mash a banana and add it to the bowl. Stir to combine. Then, add in the full fat coconut milk, avocado oil, apple sauce and apple cider vinegar. Mix together well with a fork or whisk.

• If using a gelatin egg, make it now and immediately add it to the rest of the batter.

• Stir in the dry ingredients and mix well to combine until it starts to come together. Add in the blueberries and stir once more.

• Line a baking dish with avocado or coconut oil. Then, pour the batter in. Bake at 350F for 35-40 minutes or until a toothpick comes out clean.