[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

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This recipe for a low carb, gluten free blueberry cheese danish coffee cake is from ibreatheimhungry.com and has four amazing layers. It can also be made into muffins, if you prefer. Fresh blueberries would be great in this, but frozen is what I had on hand so that’s what I used. For the streusel topping, the recipe says to melt the butter – you can try that, I chose not to melt it, but rather cut it into the dry ingredients with a pastry blender. Either way should work fine. Serves nine 3×3 squares or small muffins.

INGREDIENTS
1 – Cake Layer:
• 6 Tbsp butter (3 oz or 85g)
• ⅓ cup Swerve sweetener*
• 2 eggs
• 1 Tbsp vanilla extract
• 1 cup almond flour
• ¼ cup coconut flour
• pinch of salt
• 2 tsp baking powder
• ¼ tsp xanthan gum
• ½ cup almond milk

2 – Blueberry Layer:
• 1¼ cups blueberries

3 – Cream Cheese Layer:
• 3 oz cream cheese (85g)
• 1 egg
• 1 Tbsp Swerve sweetener*

4 – Streusel Topping Layer:
• 3 Tbsp butter (1.5 oz or 43g)
• 1 cup almond flour
• 3 Tbsp Swerve Sweetener*
• ½ tsp lemon zest

INSTRUCTIONS

For the cake and blueberry layers:
1. Preheat your oven to 375°F/190°C
2. Cream the butter and sweetener together in a medium bowl until smooth.
3. Add the eggs, beating well after each.
4. Add the vanilla extract and mix well.
5. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.
6. Grease a 9×9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.
7. Sprinkle the blueberries evenly over the top of the batter.

For the cream cheese layer:
8. Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.

For the streusel topping:
9. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. (Alternatively don’t melt the butter and just use a pastry blender or two forks to blend the streusel ingredients.) Crumble over the top of the cake.
10. Bake the cake at 375°F/10°C for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

NOTES
Approximate nutrition information for 1/9th of cake or 1 small muffin: 323 calories, 27g fat, 6g net carbs, 10g protein

If you wish to make these as muffins, they’ll take less time to bake. You should get 6 large or 9 small muffins, and I’d start checking for doneness at about 20 minutes.

* Swerve is an erythritol blend that I can’t find in Australia, but it measures just like sugar, so any similar brand should work fine. I used Hermesetas Stevia Sweet, which also measures equal to sugar by volume (e.g. 1 cup sugar equals 1 cup Stevia Sweet) but it’s much lighter than sugar by weight.