Description
This vegan dandelion bread has the nutritional goodness and honey-like sweetness of dandelion flowers. It is tender with a soft cake-like crumb, slices beautifully, and has a delicate floral flavor you’ll want to make again and again.
Ingredients
- 1 cup dandelion petals
- 2 cups unbleached all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup avocado oil or other neutral oil
- ½ cup full fat coconut milk
- ¼ cup fresh squeezed lemon juice
- ¾ cup sugar
- ½ cup powdered sugar (optional lemon glaze)
- 2 tablespoons lemon juice (for glaze)
- ½ teaspoon pure vanilla extract (for glaze)
Instructions
1. Preheat the oven to 350°F / 175°C.
2. Brush a loaf pan lightly with oil to prevent sticking.
3. Separate the yellow petals from fresh dandelion flowers and discard the green parts. Measure one cup of petals and rinse them in a strainer.
4. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
5. Add the oil, coconut milk, lemon juice, sugar, and dandelion petals to the bowl.
6. Mix gently with a spatula until the batter is fully combined and no dry flour remains. Do not overmix.
7. Scrape the batter into the prepared loaf pan and smooth the top.
8. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about an hour before removing. Run a knife along the edges and transfer to a rack to finish cooling.
10. For an optional glaze, whisk powdered sugar, lemon juice, and vanilla extract together and drizzle over the cooled bread.
Notes
Dandelion petals add subtle sweetness and color but contribute minimal calories to the recipe.
Sliced almonds can be added to the batter for extra texture and flavor.
You can infuse oil with dried dandelion flowers for a deeper yellow color and added nutrients.
To make dandelion oil, dry flowers thoroughly, cover with oil in a jar, and let infuse for two weeks or gently warm in a double boiler for about one hour before straining.
Store bread in the refrigerator for up to four days.
Freeze the whole loaf or slices in an airtight container for up to three months and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 294
- Sugar: 21g
- Sodium: 116mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg