Dandelions are the most abundant weed at Chelsea Gardens and I’ve recently been munching on the bright yellow flower heads while at work. A friend recently cooked up a tasty dandelion loaf – see recipe below – and although I’d never thought about cooking with it there are plenty of recipes online from dandelion jelly to fritters or frittata so I’ll be doing plenty of experimentation over the next few weeks.
Jodie’s Vegan Dandelion Bread
- 1 cups plain (all purpose) flour
- 1 cup wholemeal (whole wheat) flour
- 1/4 cup sugar
- 2 cups dandelion flowers (just the yellow part)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tbsp psyllium husk mixed with 6 tbsp water (mix and let sit a couple minutes)
- 1/4 cup vegetable oil
- 1 1/4 cups water
- 1 tsp vanilla essence
Preheat oven to 205’C (400’F)
Grease a loaf pan.
Mix flour, sugar, flowers, baking powder, salt and cinnamon together.
Add water, vegetable oil, psyllium/water mix and vanilla essence and mix until combined; mix should be fairly thick.
Pour into loaf tin and bake for about 30 mins or until cooked through.