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Rosemary Harvest, making a Loaf Cake by Heather

This year my rosemary bush has gone berserk!  This morning I trimmed it back, saying thank you for growing so well and providing me with an abundance to dry and some twigs to have in vases on my altars, but that still left me with many of the leaves.  It was then I remembered one of Rachel Patterson’s recipes, from the online Herbal Pathways Course, which I haven’t made for a long time.

I have adapted the original recipe, as for health reasons I am now gluten and dairy free, and am pleased with results, as with all adjustments (and the fact that I often just follow my intuition and guess!) sometimes they don’t work out!!

Heat your oven to 175 Celsius/350 Fahrenheit/gas mark 4

250g/9oz vegetable fat

200g/7oz sugar

4 eggs

350g/12.5oz gluten free flour

4 tbs chopped rosemary leaves

Cream the fat and sugar, beat in the eggs one at a time with a little of the flour, then add the rest of the flour and the chopped rosemary.

Divide into two loaf tins.

Cook for approximately 35 mins or until a skewer comes out clean.

Magical properties:

Protection, abundance, prosperity, happiness, strength, confidence, love, passion, mental powers, exorcism, purification, rebirth, healing, youthfulness, gratitude.


A Kitchen Witch’s World of Magical Food by Rachel Patterson

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1 Comment

love making bread with rosemary whole plant based and even tried some low fat. Intuition is so lovely when it comes to the kitchen and garden. Thx for sharing

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