be still, my heart // triple berry (goji, strawberry, blueberry) hazelnut bundt cake topped with a honey apricot raspberry glaze and a hawthorn rose sugar dusting

I find solace in the kitchen where I feel a strong connection to what I create, often utilizing what’s in season but always what calls to/draws me to it— which is usually what I need most and so I incorporate it into my life in many different ways. Food is my favorite medicine second to my sacred herbal tea blends. 

This is usually the time of the year when I retreat and hunker down- tuning more inwards and continuing to nurture my heart, spirit + lately touching more of my ancestral roots- seeking more warmth and sweetness to counter the cold bitter airs, more light to counter the darkness.. With the approaching holidays and the obvious stress to accompany, I always find myself increasing my adaptogen intake, as if to hold my hand and hug my heart through these times. I don’t really like the hustle + bustle and rush of the consumer holidays and find myself stepping backwards and away from it all. Our adrenals are constantly triggered because of this, which can result in exhaustion, depression, and plain burn-out. We can help our bodies cope with this time by nourishing with herbal allies.

For this cake here, I used some of a bag of locally harvested hazelnuts and turned it into some flour. Its balanced out with some all purpose so it would rise, because otherwise it would’ve been dense and that wasn’t what I envisioned. I included some of rooted + wild loveheart latte blend while making this-the beauty of my herbal drink mixes is they can be used in baking as you see fit. It called to me to be added- I’ve been seeking that balanced bliss, and this blend is <loaded> with adaptogenic ashwaganda + astragalus, heart nourishing hawthorn and soothing rose. Think a rich, warm and earthy vanilla rose flavor, and combined with berries and the earthy hazelnut flour blend, the tartness of the glaze and the slightly sweet dusting of the hawthorn rose sugar, the cake was truly the perfect balance and it’s easy to feel good about having a slice or two 😍

I wanted to share the recipe for your enjoyment— feel free to comment and let me know how you like it. If you post photos on Instagram of your cake, feel free to tag me so I can see it! 💜

I have a limited availability of the magically blissful hawthorn rose sugar to purchase in the shop for you to use. I hope you enjoy!

Ingredients for cake

3/4 c coconut sugar

1/2 c fresh almond milk (or milk of choice)

1/2 c sunflower oil

1 fresh egg (largeish)

1 tsp vanilla extract 

1 c hazelnut flour*

1 c all purpose flour (plus about 2 TBSP)

3 TBSP rooted + wild loveheart latte 

2 tsp aluminum-free baking powder

1/3 tsp sea salt

1 c wild blueberries (mine were frozen from this past summer)

1 c fresh organic strawberries

1/2 c goji berries


Ingredients for glaze

1 apricot pitted and finely chopped

1/2 c fresh raspberries

1/4 c raw honey

3 TBSP spring water (for my locals, I prefer Simpson Spring


rooted + wild hawthorn-rose sugar (for dusting)



•Preheat oven to 350° F

•Grease a bundt pan with butter, add about 1 TBSP of flour and pat the bottom of the pan around while tilting to cover with a thin layer of flour. Discard excess. Set aside. 

•In medium sized bowl, combine the two cups of flours, loveheart latte, baking powder and salt. I like to mix with a whisk. Set aside.

•Finely dice the strawberries after rinsing in cold water, and place in a medium sized bowl with blueberries and goji berries. Add about 1 TBSP of flour to coat them. The reason for this is to prevent them all from sinking to the bottom of the pan while baking. Set these aside.

•In a large bowl, mix (I used a handheld beater) the coconut sugar, almond milk, egg, oil and vanilla. 

•Add the dry ingredients to the wet ingredients and using a wooden spoon, store only until all ingredients are combined (don’t over stir too much because it will affect the texture of the cake)

•Once combined, FOLD the berry mixture into the batter. To fold is to use a spatula and turn them together until the berries and batter are evenly combined.  
•Pour the batter into the greased bundt pan and place into oven. Bake for approximately 50-55 minutes depending on your oven. A toothpick or chopstick should come out clean after poking it. If it’s still wet, cook for 5-10 minute increments until toothpick comes out clean.

I like to make the glaze while the cake is baking. 

Take a medium size pan and add the finely chopped apricots, the raspberries, and the water. Cook over medium until fruit softens. I use the back of a fork to macerate fruit together then add the honey in the pan. I let it gently simmer about 10-15 minutes, tops.

When the cake is done, allow it to cool for about 15 minutes before turning out onto dish or platter. Allow to fully cool before adding glaze to the top, otherwise it will drip all over the place. I use a chopstick and poke holes in the top of the cake for the glaze to go inside, then I do another layer or two of glaze. Some people prefer a thicker glaze and make this with confectioners sugar instead of honey. That’s fine, do what makes you happy 😍

Finally, I dust the top with my hawthorn rose sugar and for fun stuck some dried roses on top. 

Slice and serve with your favorite cup of tea. Enjoy! 

*you can find already prepared hazelnut flour in most health food stores. It works fine in a pinch. I prepared mine with fresh hazelnuts. If you have some, here are the directions for making the flour:

hazelnut flour

 About 1lb of hazelnuts yields approximately 1 cup of flour. 
Remove all nut meat from shells and discard the shells. In a small pot with about 2 cups of water, I simmer the nuts for about 15 minutes. Strain and allow to slightly cool.

Add to a pan and roast in the oven at about 275°F for about 60 minutes, occasionally moving around the pan. Keep an eye so they don’t burn.

Once done roasting, allow to cool, then grind to a powder consistency (I used my coffee grinder set aside for nuts- I have one for coffee, one for herbs and one for nuts) Store in an airtight jar. 

*You can sift if you want to- I don’t usually. 

You can find the loveheart latte and hawthorn-rose sugar available to purchase in the shop. Your support means the world to my family and I, I look forward to continue sharing recipes and medicine.

With gratitude,  🙏🏼