Go Back

Vegan Dandelion Bread

A delightful and nourishing bread made with fresh dandelion petals, balanced sweetness from sugar, and a refreshing zing of lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1 loaf
Course: Bread, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 cup dandelion petals Ensure you are using organic dandelions, free from pesticides.
  • 2 cups unbleached all-purpose flour
  • 1.5 teaspoons baking powder Make sure it's fresh for best results.
  • 0.5 teaspoon baking soda Make sure it's fresh for best results.
  • 0.25 teaspoon salt
  • 0.5 cup avocado oil Or any neutral oil.
  • 0.5 cup full-fat coconut milk Canned options are often creamier.
  • 0.25 cup lemon juice
  • 0.75 cup sugar
Optional Glaze
  • 0.5 cup powdered sugar
  • 2 tablespoons lemon juice For glaze.
  • 0.5 teaspoon pure vanilla extract Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and brush a 9x5-inch loaf pan with oil.
  2. Gently separate and wash the dandelion petals, discarding stems and contaminants.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add avocado oil, coconut milk, lemon juice, dandelion petals, and sugar to the dry ingredients; mix until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for about 1 hour, then unmold and let cool completely on a wire rack.
Glazing
  1. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled bread.

Notes

To enhance the nutritional composition, consider adding chia or flax seeds and using monk fruit sugar for a healthier alternative. Store leftovers in an airtight container for 3-4 days at room temperature or in the fridge for up to a week. Freezing is also an option.