Vegan Dandelion Bread
This vegan dandelion bread has the nutritional goodness and honey-like sweetness of dandelion flowers. It is tender, with a soft cake-like crumb, it slices beautifully, and it tastes so good that you'll want to make it again and again.
Servings: 10 slices
- 1 cup dandelion petals
- 2 cups unbleached all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil (or dandelion oil. See FAQs or recipe notes to see how to make this)
- ½ cup full fat coconut milk
- ¼ cup lemon juice (fresh squeezed)
- ¾ cup sugar
For optional lemon glaze
- ½ cup powdered sugar
- 2 tablespoon lemon juice
- ½ teaspoon pure vanilla extract
Preheat the oven: Preheat to 350 degrees F/175 degrees C.
Prepare a loaf pan: Prepare a loaf pan by brushing it with oil.
Separate and wash the dandelion petals: Separate the yellow petals only for use in the bread and discard the rest of the flower. (Each yellow "petal" of a dandelion is a flower itself with the entire "flower" head being a collection of multiple flowers--but that's a botany lesson for another day). You should have a cup of dandelion petals. I prefer to wash the petals in a strainer after separating them, I just find it easier, but you can wash the flowers first and then separate the petals if you wish.
Whisk dry ingredients: In a large mixing bowl whisk the dry ingredients together--the flour, baking soda, baking powder and salt.
Add wet ingredients: To the bowl add the vegetable oil, coconut milk, lemon juice, dandelion petals and sugar.
Mix the batter: Use a spatula to mix the batter until everything is incorporated and there are no dry streaks of flour. Don't overmix--stop once all the ingredients are incorporated.
Scrape batter into loaf pan. Use the spatula to smooth the top.
Bake: Bake the loaf for 40-45 minutes or until a toothpick in the center of the loaf comes out clean.
Cool and unmold. I wait until the bread has cooled for at least an hour before I unmold it. Run a knife along the edges of the bread to make sure it unmolds easily. You can continue cooling it on the rack,
Making dandelion oil:
- The nutrition information does not include dandelion petals because I couldn't find any definitive source of information that listed nutrient values for the petals. The petals wouldn't likely add any significant amount of calories but they would add more nutrients and minerals.
- You can add sliced almonds to this bread if you wish and they would go nicely with the delicate flavor of the dandelion bread.
- A dandelion oil infusion is not necessary in this recipe, you can just use any unflavored vegetable oil, but the oil adds a lovely yellow hue to the bread--and more nutrition. To make dandelion oil pick dandelion flowers and dry them thoroughly by spreading them on a baking sheet. Leave them alone for a week. Then pack the flowers into a jar and cover with any edible oil of your choice (I use grapeseed oil). Make sure the flowers are thoroughly dry when they go into the jar and they are covered by the oil to prevent any mold formation. Leave the jar alone for two weeks (except to shake it occasionally) then filter the oil through a cheesecloth or coffee filter. It should have a lovely yellow hue. You can also do a quicker infusion by placing the jar of dandelion flowers and oil in a double boiler or bain marie and letting the oil and flowers infuse for an hour before straining.
- Refrigerate: The bread will keep nicely in the fridge for up to four days.
- Freeze: To freeze the bread place the whole loaf or slices in an airtight container. Freeze for up to three months. Thaw before serving.
Serving: 1slice | Calories: 294kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 116mg | Potassium: 122mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg