[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Gluten Free Nantucket Cranberry Cake

For a Printed copy of this:

https://sharingglutenfreerecipes.blogspot.com/2013/01/gluten-free-nantucket-cranberry-cake.html

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Gluten Free Nantucket Cranberry Cake:
Pre-Heat oven to 350*

Lightly Spray a 9″ baking Pan with Cooking Spray
Or bake in a Pie plate
Melt 1 TBL. Butter and drizzle on the bottom on the pan

In a food Processor or by hand chop up coarsely
2 Cups Fresh Cranberries

Spread the Cranberries in the pan along with
½ Cup Chopped Walnuts
½ Cup Sugar

In a Kitchenaid Mixer with the Paddle Whisk for 1 Minute:
2 Large Eggs
¾ Cup Melted Unsalted Butter (cooled slightly)
1 Cup Sugar
1 tsp. Vanilla Extract
¼ tsp. Almond Extract

In a smaller Bowl whisk together:
1 Cup Gluten Free Flour (***SEE FOOT NOTE***)
½ tsp. Xanthan Gum
½ tsp. Salt

Add the Dry Ingredients to the Wet Ingredients until combined.
The Batter will be thick.
Spread the Batter over the Cranberries and Nuts using a wet Spatula

Sprinkle on some coarse white sparkling Sugar over the batter. I did not have this type of sugar, I used regular sugar.

Bake 40-45 minutes or until cake tester inserted into the center comes out clean.

Cool in the pan on a wire wrack.

When ready to serve cut the cake and place on a plate. Warm in the Microwave for 20-30 seconds. (if serving the cake right out of the oven skip warming it in the microwave.)

Serve with Vanilla Ice Cream or Whipped Cream.

(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix

Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob’s Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob’s Red Mill Potato Starch
2/3 Cup Bob’s Red Mill Tapioca Starch
3/4 Cup Bob’s Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

Bob’s Red Mill Flours: https://www.bobsredmill.com/

Kitchenaid Mixer:

https://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

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