upper respiratory syrup

H_D

Thanks for posting this upper recipe syrup!

Would you mind sharing your lemon pound cake recipe topped with rose hips syrup? It sounds awesome and I just may be able to eat it! I have many food sensitivities and those ingredients are promising. Thanks Heather!

H_D

½ cup unsalted butter
1/8 cup Coco Treasure Organic Coconut Oil
2 cups white sugar (I used coconut sugar)
2 cups sour cream
10 large eggs
1 ½ teaspoon pure vanilla extract
1 teaspoon lemon extract
2 cups Coco Treasure Organic Coconut Flour sift before measuring
1 teaspoon salt
3 teaspoons baking powder
1 ½ teaspoon pure vanilla extract
1 teaspoon lemon extract
Zest of one lemon
Instructions

Grease a 9×5 loaf pan. Line the bottom of the pan with a rectangle or parchment paper, and grease the paper also.
Dust the bottom of the pan with all-purpose flour. Preheat oven to 350 degrees F.
In a large bowl, cream the butter, coconut oil and sugar together. Add sour cream and beat with a hand- or standing mixer until the mixture is light and fluffy, about two minutes.
Stir in the eggs, one at a time.
Add the lemon and vanilla extracts.
Combine the salt, baking powder and coconut flour in a small bowl. Slowly add the dry ingredients to the butter mixture. Beat just until all ingredients are well incorporated. The batter should be thick but pourable similar to a cake batter. If it is too think, add water 1 tablespoon at a time to reach the correct consistency. Stir in the lemon zest.
Pour batter into the prepared loaf pan, fill it all the way to the top. If there is batter left over, grease a muffin tin use the extra batter to make one or two miniature cakes.
Bake for 30-45 minutes. When the top becomes lightly golden, cover with aluminum foil. Continue baking for another 45 minutes. A pick inserted into the center of the cake should come out clean when the cake is completely cooked.
Cool to room temperature. Cover with plastic wrap, and continue cooling overnight. Invert the pan over a serving plate to slide the cake out. Slice and serve. (this is not my recipe https://cocotreasure.com/recipes/moist-and-marvelous-coconut-flour-pound-cake)

(this IS my recipe) for the rose hip syrup I used equal amounts of rose hips and elderberries with some echinacea and sage and a cinnamon stick (because we were all sick) decoct the cinnamon stick, rose hips and elderberries for 20-30 minutes, take off heat and add the 2 herbs and let cool..strain well and add equal parts of the decoction and raw organic unprocessed honey (I used a cup of decoction and a cup of Manuka honey) mix well and refrigerate..great with some vodka too
Happy Healing
Heather

alindsay22

Thanks for the recipe. I love the idea of rose hips syrup.  I’ve been making my kids elderberry lemonade for lunch. I like the idea of rose hips added.  I usually use echinacea and licorice as the herbs.  I have always just heated them down with the elderberries, I’m interested to know why you add them after?

H_D

In general to get the nutrients out of plant material the rule of thumb is roots need more of a decoction process whereas herbs (leaves and flowering parts) don't need that much boiling to effectively extract the compounds..plus any herbs that are aromatic I don't want to overcook i want to preserve those oils. with all that said in this particular recipe its simply habit I decoct roots and bark and put herbs (flowers and leaves) in after take the pot off the heat and allow the mixture to steep for 10-15 minutes covered ..sometimes herbs get bitter if they are overcooked. for instance if I were to add rose petals to the rose hip syrup I would add them at the end, cover and let the pot steep for 10 minutes or so without heat. on the flip side there is nothing WRONG with putting everything in a pot and decocting them all together, this is just my preference (also sometimes when working with a blend I am making but also need extracts of the individual herbs I process them separately. again more preference than anything
happy healing
heather

H_D

i should have said i used echinacea root, leaves and flower (all mixed together) so my preference was not to decoct it