Goji Poundcake (GF)

Oh the sweet richness during this time of year. An overriding abundance of fruit trees starting to bloom, starters blossoming into more mature versios of themselves, and as everything around me grows I cant not be inspired. It’s one of those simplicities that fuel the most creative seeds within me. I find that even in the moments that I get slightly overwhelmed or tired, a simple thought of the visuals that my eyes have seen today start to flood my imagination, then fueling my body with positive electricity. Going for walks in the shining sun while smelling the aromatic freshness of the growth around me, I become enkindled with sweetness and life passion. Im reminded of the power of creation with my own body as I continually am reminded of it before my eyes. Through connection to the plants I grow as they grow and the colorfulness they bring inside start keep my body in a glow. Spring asks me to be playful, soft, vibrant, and continuously thrive towards growth in all my connections. Every glance I look and every bite I taste, medicine filters , seeing furthermore how plants are the healing remedy and the solution to our refuge as a civilization. Blessed be to this season and to the long lost art of food.

*you will want to make the decoction of the dried orange peel and rose while making the cake

• 1 Tablespoon dried orange peel

• 2 Teaspoons of dried rose hips

• Place in a small pot with filtered water, bring to a boil then turn on low and cover until the cake is half way done. Then turn it off heat, let it cool then strain into a jar.

Cake Method

Oven at 325 degrees

1 cup goji berries

1 1/2 cups gluten free all purpose (grab one with xanthan gum)

1/2 teaspoon baking powder

3/4 cup butter (softened)

1 1/4 cup coconut sugar

3 eggs at room temp (this is important)

1/2 teaspoon vanilla extract

1/2 tsp orange extract (if you don’t want to buy it use double vanilla or all together use maple extract)

1 orange

1/2 cup fatty coconut milk (buy one in a can it has no added ingredients)

• Ground goji berries with the flour in a bullet, ninja, or vitamix then add the baking powder and some salt (a pinch)then mix again. Don’t over mix, not all of the berries need to be chopped. Set aside when done

• In a bowl of stand up mixer with paddle attachment or a large bowl with electric hand mixer, beat the butter on medium to high speed until smooth

• Then while mixer is running slowly, stream in the sugar

• Cream the butter and sugar together until light and fluffy (about five mins)

• Add the eggs one at a time letting them mix after each addition, about thirty seconds

• Occasionally scrape down the sides of the bowl to promote even mixing

• Add the extracts

• On low speed starting with the flour, alternate the flour then the milk until all is gone, at least three segments

• Let it mix until just combined and then mix the rest by hand

• Add in the zest of one orange by using a small cheese grater and the juice

• Transfer into a lined bread loaf pan or bundt cake pan that is sprayed with oil or lined with parchment and oil

• place in the oven and check on it in about 42 minutes

• When golden brown in color, center is stable and fork comes out clean from the center, take out immediately and let cool

Sauce

9 Tablespoons of powdered sugar

2 Tablespoons of the decoction (orange rose) ** you can leave this out for a thicker and more simple dressing

2 Tablespoons of creme fraiche (leave it out to room temp)

1 Teaspoon of Vanilla

• in the mixing bowl, start beating the creme fraiche and sugar then add the vanilla and decoction. Beat until desired consistency. If you want it harder, add more powdered sugar. If you want it looser, add more liquid

Pour when about to serve and then enjoy!