Description
Imagine pulling a golden, slightly sweet loaf from your oven, the warm aroma of honey and fresh flowers wafting through your kitchen. Dandelion bread is not just a treat—it’s a celebration of spring. This simple yet charming recipe transforms the humble dandelion, often overlooked as a weed, into a star ingredient. Dandelions are edible from root to petal, and when added to bread, their bright yellow petals lend a subtle floral essence, a sunny hue, and even some gentle earthy notes.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup fresh or dried dandelion petals (yellow parts only)
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1 cup milk (dairy or plant-based)
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1 large egg
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2 tablespoons oil (vegetable, olive, or melted coconut)
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1 tablespoon honey
Instructions
If you’re using fresh dandelions, pick them from a clean, pesticide-free area. Remove the green parts and keep only the yellow petals to avoid bitterness. Rinse gently in cold water and pat dry. You’ll need about ½ cup of loosely packed petals.
Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Once evenly combined, gently stir in the dandelion petals to distribute them throughout the dry mix.
In a separate bowl, whisk the egg, then add milk, oil, and honey. Mix until smooth and well combined.
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon just until combined. Do not overmix, as this can result in a tough loaf.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
Dandelions are completely edible, but only the petals are used in this bread to prevent bitterness. Always harvest from safe areas—avoid roadsides or chemically treated lawns. If you’re using dried petals, rehydrate them slightly or use as-is, as they will soften during baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes