Despite many folks’ best efforts to eradicate dandelion “weeds” from their lawns, they keep showing up year after year. This recipe will give you a reason to celebrate these sunny little blossoms. Unlike the plants’ bitter greens, dandelion petals have a honey-like flavor, and their bright yellow colour pops out in this bread – not sweet, not savoury but somewhere in the middle. Serve this with a bowl of hot soup, beside a salad or with a slathering of butter and jam. Makes 1 loaf. Dairy free.
- 2 cups dandelion petals
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp hemp hearts
- 1 egg
- 1/4 cup coconut oil, melted
- 1 cup unsweetened almond milk
- 1/4 cup honey
First, pick the dandelion flowers. This is easiest to do in the morning, when the flowers have not fully opened. Grasp the flower petals and twist to remove from the green head.
- Preheat oven to 350 degrees.
- Oil a standard loaf pan. If desired sprinkle sesame seeds in the pan for a crunchy crust.
- Mix together dry ingredients in a large bowl.
- In a medium bowl, whisk together egg, oil, milk, honey, and dandelion petals.
- Add wet ingredients to dry and fold together until just combined.
- Pour batter into prepared pan and bake 45 minutes or until golden and a skewer inserted in the middle comes out clean.
- Remove from pan and cool on a wire rack.
This recipe is from the Hollyhock Cook, Kristy Pedersen. Photo credit: Amanda Mary Creative.