Heavenly Rosewater Cake with Berry Bliss Icing Recipe

Rose Water Cake with Berry Bliss Icing

My hubby, kids, and I traveled to Israel to visit family over the winter holidays and we decided to spend our layovers in Paris. On the flight over, I decided to get into true Parisian spirit by watching some classic French cooking shows. There is so much beauty in French culture and I adore the way that French cuisine approaches cooking more as an art form than a chore. There is so much care put into each creation that both cooking and eating become a truly sensual experience. As I took in this incredible culinary approach during my long flight, I started dreaming about bringing even more art and beauty into my own culinary creations and that is what inspired this absolutely heavenly cake, which brings together soft colors, delicate flavors, and the ethereal beauty of classic French pastries.

Gather This:

For the Rose Water Cake:

  • ¾ cup almond flour
  • ½ cup of gluten-free flour
  • 1 ½ cup pistachios
  • 1 cup of butter, softened
  • 1 cup of coconut sugar
  • 3 large eggs
  • 3 Tablespoons of lemon juice
  • 5 teaspoons of rose water
  • 1 teaspoon of baking powder
  • Himalayan pink salt
  • 1 Tablespoon Berry Bliss Superfood + Protein Blend

 

For the Berry Bliss Icing:

 

Do This:

Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in oven for 3-5 minutes or until they turn a slightly golden color. Remove pistachios from oven and allow to cool.

Once the pistachios have cooled, remove ¾ cup and set aside to use as decoration. Add the rest of the pistachios to a food processor and process until coarsely chopped. Remove the ground pistachios form the food processor and set aside. 

In a small food processor, cream the butter and coconut sugar together on a low setting, until fully combined. While the food processor is running, add eggs, one at a time, and then add the lemon juice and rose water.

With the food processor off, remove the lid of the food processor, and add the baking powder, gluten-free flour, almond flour, the ground pistachios, a pinch of pink salt, Berry Bliss powder, and pulse until well combined. Test the consistency on by scooping a bit up with a spoon. If it isn’t soft enough to fall easily off the spoon right away, but slowly slides off, then it’s perfect! If it’s too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.

Scoop the batter in a round spring-form cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 40-50 minutes. Test doneness by inserting a toothpick into the center of the cake. Once it comes out clean, remove the cake from the oven. (I recommend checking on this cake about 20 minutes into the baking time. If the cake is starting to look too brown on the top, cover it with foil, return it to the oven, and check for doneness regularly.)

Once cake is done, remove from oven and allow to cool in the pan for 15-20 minutes. Then, remove the cake from the pan and place on a wire rack or dish to continue cooling. While the cake is cooling, you can prepare the icing.

In a food processor, combine the coconut shreds, melted coconut butter, honey, and coconut milk and blend until smooth and creamy. Once the cake is completely cool, drizzle with Berry Bliss Icing and sprinkle with the toasted whole pistachios that were set aside earlier. You may also garnish with rose petals, which are edible either raw or crystallized with sugar and egg whites.

You can store this cake in an airtight container for several days or serve immediately with LOVE!

Be sure to check out the video of Sophie creating this heavenly cake in her home kitchen and subscribe to The Philosophie on YouTube for more great recipes, fitness tips, and guides to living a beautiful, bliss-filled life!

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Other articles:

Healing Cacao Cinnamon Date Latte

Is there anything better than a warm, grounding latte on a cool, winter day, especially during your morning grounding ritual or during the afternoon slump when you need a bit of a boost. This cinnamon date latte made with Cacao Magic Superfood + Protein Blend is the after caffeine boost your body will thank you for!!


Coffee can get a bad rep, but it’s really only harmful to you if consumed excessively like anything else in life. If you’re stressed, you should REALLY watch your caffeine intake because of cortisol, AKA the stress hormone is released after drinking coffee. It also stimulates the adrenal glands. Every time you drink it, you're activating the body's fight-or-flight response. Instead of releasing adrenaline so the body can react to a true stressor, the adrenals are releasing this hormone in response to your coffee consumption. Eventually, this can lead to adrenal fatigue.


This version is all-around better for you than a traditional latte you’d buy at your local coffee shop and - in our opinion - tastes better too! The only sweetener used is from Medjool dates, a bit of cinnamon (or our Fall Vibes Superfood Blend for warming spices) and vanilla extract. Not only that, but the scoop of Cacao Magic adds protein, magnesium, and mushroom magic from the reishi.

Gather This:

1 cup unsweetened almond milk

1 tbsp almond or nut butter (we used pecan butter)

1 large Medjool Date (pitted and roughly chopped)

1 tbsp Cacao Magic Superfood + Protein Blend

½ tsp ground cinnamon or 1 tsp Fall Vibes Superfood Blend

1 tsp pure vanilla extract

½ - ½ cup of coffee


Do This:

Brew your favorite coffee blend and set aside. In a saucepan, bring all the ingredients (except the coffee) to a low boil.  Remove from heat and place in a high-speed blender. Blend until smooth and creamy. Taste test and adjust flavors as needed. Pour anywhere from ¼ - ½ cup of coffee in your favorite mug and top with the milk blend. ENJOY!

 

What’s your favorite superfood coffee to enjoy throughout the day? Share with us on Facebook using #PhilosophieSuperfoods or #MakeEveryFoodASuperfood!

Gluten-free Pumpkin Spice Holiday Pancakes

We have family staying with us this coming weekend through to next week for the holidays and it has me in the mood for brunch food! I shared this delicious stack of gluten-free pumpkin spice holiday cakes ahead of Thanksgiving but I’m bringing them back to celebrate with my family this weekend. 


I for one am SO excited to eat tons of nourishing, beautiful food and celebrate my family this coming week. The boys are out of school so we’ll be able to shift into slow mornings together with stacks of these buttery pancakes topped with superfood honey. This recipe is insanely simple because of Bob Red Mill’s Gluten-Free Pancake Mix. I also subbed in Goodmylk Co.’ Almond Milk and Chosen Food’s Coconut Oil instead of regular milk + oil (it’s THAT easy to make healthy substitutions). Finally, I added a touch of our Fall Vibes Superfood Blend (limited supply left in stock!) for the pumpkin flavor because I’m obsessed. 


These cakes were so thick and tasty - you’ll going to want to make them all week long!

Gather This:

1 cup Bob’s Red Mill Gluten-Free Pancake Mix

1 tbsp Chosen Food’s Coconut Oil

1 egg

¾ cup Goodmylk Co.’s Almond Milk (or milk of your choice)

1 tbsp Fall Vibes Superfood Blend


Do This:

Heat a lightly greased pan over medium heat. Mix all ingredients in a bowl until just combined and then pour ¼ cup portion into pan. Cook until bubbly, then flip and cook until done, about 2-3 minutes per side. Serve while hot and top with a drizzle of Berry Bee Honey and your favorite granola. 

 

I can’t wait to see your gorgeous brunch pics! Please share them with me on Instagram with #MyPhilosophie and #PhilosophieSuperfoods!

 

Grounding + Energizing Pumpkin Oat Milk Smoothie

Our queen, Sophie Jaffe shared her morning rituals and an amazing pumpkin smoothie on The Chalkboard Magzine! Head HERE to read the full article.


In the meantime, we wanted to share this perfect pumpkin smoothie bowl with you all! This smoothie is the best of fall in one energizing and grounding smoothie bowl. She uses all her favorites including Pressed Juicery’s newest Oat Milk which is amazing!  It has no gums or stabilizers, only the good stuff. She also uses Philosophie’s limited-time Fall Vibes Pumpkin Pie Superfood Blend for all the pumpkin spice goodness. We only have about 100 left in stock so make sure to grab this beautiful blend!!

Gather This:

1 cup Pressed Juicery Vanilla Oat Milk

1 cup frozen banana

1 tbsp Fall Vibes Pumpkin Pie Superfood Blend

2 tbsp coconut butter


Do This:

Combine all ingredients in a high-powered blender and blend until smooth. Enjoy!


Head to our Instagram to enter a special giveaway for a chance to win your own bottle of oat milk + Fall Vibes Superfood Blend! 

Philosophie Babe Recipe: Cinnamon Swirl Pumpkin Bread

We haven’t done a Philosophie Babe post here on the blog in a LONG time, but when our babe Amrit-Sadhana of Body Bliss Life shared this amazing pumpkin bread loaf we just HAD to share. With Thanksgiving behind us, what better way to use up the last of your pumpkin leftovers? AND..we still have a few bags left of our specially and lovingly blended Fall Vibes Superfood Blend to sprinkle all over this treat. 


Since Fall hit, I have felt a little more inspiration float back into my life. It feels so good to head into the kitchen with an idea in my head and just let myself do my thing. So in honor of this cool weather and pumpkin spice I created an adaptogenic (optional) Cinnamon Swirl Pumpkin Spice Bread. Yeah… you heard that right… it’s kind of insane. Here’s how I did it.


It’s warm, nourishing, hormone-balancing and gluten-free. So delicious and so perfect for those crisp mornings along with an adaptogenic latte.

 

Gather This:

WET INGREDIENTS - 

1 cup pumpkin puree

½ cup coconut sugar or lakanto monk fruit sweetener 

½ cup milk of choice

¼ cup coconut oil, melted

2 eggs or the equivalent of an egg replacer

1 tsp vanilla

DRY INGREDIENTS -

1 ½ cups gluten-free oat flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground cardamom 

⅛ tsp allspice

¼ tsp salt

TOPPING - 

¼ cup oats

¼ cup coconut sugar

2 tbsp butter or coconut oil

1 tbsp Fall Vibes Pumpkin Pie Superfood Blend

½ tsp cinnamon

¼ tsp ground ginger

¼ tsp ground cardamom

Do This:

Preheat the oven to 350℉ and grease a bread pan.

In a large bowl, whisk together all wet ingredients. Combine dry ingredients in a separate bowl and fold into wet ingredients. In a small bowl combine everything for the topping except the oats and butter. 

Pour half the batter into the bread pan. Sprinkle ½ the topping mixture over the batter. Pour remaining batter into pan. Using a knife, fold the batter to create the swirls. Add the oats and butter or oil to the remaining spice mixture. Break up with fingers until it’s crumbly. Top the batter with crumble and place in the oven. Back for 40-45 minutes or until a toothpick comes out clean. Place on a cooling rack and allow to cool for 30 minutes.

Though the Fall Blend is not required for this recipe, it’s a fun addition as it adds immunity-building and hormone-supporting Ashwagandha, bio-available vitamin E and sweetness from the spices.

 

Share your favorites from the holiday weekend with us below or tag me on social! Make sure to bookmark this recipe whenever you’re in a pumpkin spice mood!!

Pumpkin Spice Gratitude Cake

It’s gratitude week and Thanksgiving is this Thursday! How are you celebrating this week? Can you give your body a little more love + gratitude by cooking with intention? It can be so easy to get caught up in the holiday and the million little things to do, so finding time to slow down when you can and act with presence immediately bring more love into your body + soul. We have so much to be humbled by. Remind yourself throughout the day how wonderfully sweet your life is (almost as good as the food you’re blessed to enjoy!).


We decided to make a Simple Mills SUPERFOOD cake in honor of Thanksgiving and to celebrate how grateful we are for YOU! It turned out amazing and tastes insanely good. 


Simple Mills Pumpkin Muffin & Bread Mix is super easy to make and cuts your cook/prep time in half (compared to making the cake from scratch). It also uses clean ingredients and made with authentic pumpkin. It contains coconut sugar, almond flour and arrowroot. We’re all about balance and this mix makes it easy.


Loaded with Fall Vibes Pumpkin Pie Superfood Blend for an extra fall flavor + adaptogens, this cake is gluten-free, full of superfoods and family-friendly!

Gather This:

FOR THE CAKE - 

1 box Simple Mills Pumpkin Muffin & Bread Mix

3 eggs

¾ cup water

3 tbsp oil 

1 tbsp Fall Vibes Pumpkin Pie Superfood Blend

Simple Mills Vanilla Frosting

OR 

FOR THE FROSTING

1 cup vegan butter

1 ½  cups confectioners sugar

1 tsp Fall Vibes Pumpkin Pie Superfood Blend

¼ cup nut milk

¼ cup vegan or raw chocolate (melted)

2 tsp vanilla extract

Coconut flakes


Do This:

Preheat oven to 350℉. Combine wet ingredients in a bowl then add in dry ingredients. Spoon batter into a lightly greased pan (make it a heart pan for fun!). Bake for 20-30 min. 

While the cake is baking, add all of your dry frosting ingredients into a small bowl. Then add the vanilla, butter, melted chocolate and slowly add your milk. Whisk or beat until fluffy! And you can always add a little extra milk if the mixture is too thick, or a little extra Cacao Magic if it is too thin.


What sweets + treats are you making this Thursday? Share your favorite superfood desserts on Instagram using #PhilosophieSuperfoods or #MakeEveryFoodASuperfood.

Berry Immunity Smoothie for the Whole Family

As the weather continues to dip toward cooler temperatures we’re much more susceptible to colds + flu. Our #1 trick for defending + beating sickness here at Philosophie is flooding our body with superfoods. 


The kiddos love berries in their smoothie and it makes a super simple and tasty smoothie the whole family can enjoy! This berry smoothie is super yummy and ultra-nourishing, then when you add in a spoonful of Berry Bliss, you've got quite the punch of antioxidants + immunity magic!


The healing Berry Bee Honey adds a bit of sweetness and natural antibiotic properties, while the Coconut Magic brings in healthy MCT fats + adds a lovely creaminess. And with its high vitamin C levels, Berry Bliss packs in a load of antioxidants, which combat free radicals and keep our immune system cells safe. 

Serves: up to 7 


Gather This:

3 cups frozen berries

1 cup frozen banana

2 tbsp Berry Bee Honey

2 tbsp Berry Bliss Superfood + Protein Blend

2 tbsp Coconut Magic Coconut Butter

1 tbsp Cacao Magic Superfood + Protein Blend

2 cups Ripple Plant-Based Milk (or any nut mylk of your choice)

1 tbsp bee pollen (inside & top)


Do This:

Combine all ingredients in a high-speed blender and blend until smooth. Pour out for your family and top with a sprinkling of bee pollen. Sip and enjoy!!

 

We'd love to see your superfood concoctions! Share them with us on Instagram with #PhilosophieLove! 

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