Dandelion Bread
This Dandelion Bread is a simple and delicious way to incorporate wild, nutrient-packed dandelions into your baking. It’s a perfect recipe for beginners who want to try something unique, with a light, herbaceous flavor that’s both healthy and easy to make. Ideal for breakfast or as a snack!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup dried dandelion petals or fresh if available
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp honey
- 1 cup warm milk or dairy-free alternative
- 1/4 cup melted butter or oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon optional
- 1 tbsp lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon (if using).
- Fold the dandelion petals into the dry ingredients.
- In another bowl, whisk together the warm milk, honey, melted butter, egg, and vanilla extract. Add lemon zest if using.
- Slowly pour the wet ingredients into the dry mixture and stir until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until golden and a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For a healthier twist, substitute part of the all-purpose flour with whole wheat flour. This Dandelion Bread is also great for a savory version—try adding chopped herbs like rosemary or thyme for a fresh, aromatic flavor.
Nutrition:
- Serving Size: 1 slice (approx. 1/8th of the loaf)
- Calories: 180
- Carbs: 30g
- Protein: 4g
- Fat: 6g
- Fiber: 3g
- Sugar: 8g