Tahini Banana Nettle Skillet Cake

It’s nettle season! Time to add nettles to all your favorite foods like soups, grains, and for this recipe: desserts!

​Ingredients:

• 2 ripe bananas (mashed)
• ½ cup tahini
• 3 eggs
• 3 tablespoons honey
• 1 ½ cups almond flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• ½ - 1 cup fresh nettle (finely chopped)

Directions:

1. Preheat oven to 350.
2. Whisk together: mashed banana, tahini, eggs, honey, and vanilla
3. Add in almond flour, baking powder, and salt.
4. Rinse your freshly harvested nettles and strip the leaves from the stems. Discard the stems into your compost. You might feel a little sting when stripping leaves away and so wear gloves if you want to.
5. Finely chop the nettle and then mix them into your batter.
6. Oil or spray the bottom of a cast iron skillet (can use cake dish or a loaf pan would probably work fine too).
7. Spread batter into skillet. 
8. Bake for 25-30 min and check to make sure it’s done in the middle with a toothpick or knife.

Naomi, Gardner and Production Assistant at Blue Crow Botanicals

Enjoy and share with your friends! Make it again! 

Keep the cake covered and it will last for 3-4 days on your counter. The recipe is adapted from myjewishlearning.com.