Description
A tender vegan quick bread made with dandelion petals that add subtle honey-like sweetness and a soft cake-like crumb.
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 glaze)
- 2 tablespoons lemon juice (optional glaze)
- ½ teaspoon pure vanilla extract (optional glaze)
Instructions
1. Preheat oven to 350°F (175°C).
2. Lightly oil a loaf pan to prepare it for baking.
3. Separate the yellow petals from the dandelion flowers, discarding the green parts. Measure 1 cup of petals and rinse them gently in a strainer.
4. In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt.
5. Add the oil, coconut milk, lemon juice, dandelion petals, and sugar to the bowl.
6. Mix with a spatula until the batter is fully combined and no dry streaks of flour remain. Do not overmix.
7. Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
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 at least 1 hour, then run a knife around the edges and remove from the pan to finish cooling on a rack.
10. If making the glaze, whisk powdered sugar, lemon juice, and vanilla extract together and drizzle over the cooled bread before serving.
Notes
Dandelion petals add mild sweetness and nutrients but are not included in the nutrition calculation.
You can add sliced almonds to the batter for extra texture and flavor.
To make dandelion-infused oil, dry dandelion flowers for about a week, cover them with oil in a jar, and infuse for two weeks before straining.
Store bread in the refrigerator for up to 4 days.
Freeze whole or sliced bread in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 294
- Sugar: 21 g
- Sodium: 116 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg