Tuesday, June 12, 2012


  Stinging nettle is one of the first wild edibles I learned to use. You can put it in anything, but I think it goes particularly well in scones and pancakes.

Fresh, soft sprigs of stinging nettle can be used whole, stems and all.

The plant looks so innocent, that it is hard to imagine it has such a powerful defense system.

Using thick work gloves makes the collecting easy.

I love to eat these healthy scones with a warm cup of herbal tea.

Surprisingly, the nettle made these scones fluffier than what they normally are.

  The recipe:

2 dl soy milk
a bunch of stinging nettles
4 dl whole meal flour (preferably naturally gluten free)
2 tsp baking powder
1/2 tsp sea salt
2 tsp raw sugar or honey
2 Tbsp olive oil

+ Process the nettle and milk in a blender until nettle has broken into tiny pieces. Add the remaining ingredients and fold in with a spoon. Add milk or flour if necessary.
  Scoop 5-8 clumps onto a tray lined with baking sheets, flatten slightly, and bake in oven at 225 Celsius for 15 minutes. Serve while hot.

  Stinging nettle is also known for it´s heath benefits . So enjoy these scones and your invigorating health!

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