Nettle Yorkshire Pudding

Nettles is one of the best spring time tonics for energy, healing, and increasing nutrition. It’s a nutritive tonic herb, a galactogogue (increases milk supply), rich in protein, and nutrients.  
Nettles is very high in calcium, magnesium, trace minerals sulphur, zinc, chromium, boron, and chlorophyll-rich in muscle-relaxing magnesium. Through its nutrition, can make our blood stronger, and through its astringent nature, can stop bleeding. This is a friend worth having around all the time powdering and putting in your shaker mixes to add extra nutrients to every meal. For  the kids green eggs and ham! 

Yorkshire Pudding Gluten Free and full of Nettles
1 big handful of fresh nettle leaf
2 eggs
1 cup of milk (your choice coconut, almond, cow, goat, etc.)
1 tsp vanilla extract
1 tsp salt
1 tbsp oil (avocado, olive, coconut, etc) and more for muffin pan 
1 tbsp agave syrup 
1 tsp baking powder
2 cardamom pods open and use the seeds
1 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup almond flour
1/4 cup arrowroot flour (starch)

Preheat your oven to 400 degrees.
Place your muffin tin, preferably a cast iron pan, into the oven and get it nice and hot. Then, place all your ingredients into a blender, I use a VitaMix, and blend together until it is a thin liquid batter. Once your pan is nice and hot add some butter or oil into each muffin spot, pour the batter and listen to it sizzle. Fill to about 3/4 to the top. Cook for 20 minutes. We want the inside nice and moist don’t cook it too long,  but if you cook it too long it will just turn into a nice muffin. 
Serve with hot butter, syrup, or powdered sugar and enjoy.