Delightful Vegan Dandelion Bread

A unique and wholesome vegan bread featuring the sweet and vibrant petals of dandelions, perfect for breakfast or as a delightful treat.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 10 slices

Course: Breakfast, Snack

Cuisine: American, Vegan

Calories: 180

Main Ingredients

1 cup dandelion petals (freshly picked) Ensure you select petals from pesticide-free areas.
2 cups unbleached all-purpose flour For best results, use a high-quality brand.
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup avocado oil Or any neutral oil.
0.5 cup full-fat coconut milk Canned coconut milk works beautifully.
0.25 cup lemon juice (freshly squeezed) Fresh is best.
0.75 cup sugar Organic cane sugar preferred.
0.5 cup powdered sugar (for glaze) Optional.
2 tablespoons lemon juice (for glaze)
0.5 teaspoon pure vanilla extract

Preparation

Preheat the oven to 350°F (175°C).
Lightly brush a loaf pan with oil to prevent sticking.
Gently separate the yellow dandelion petals and wash them thoroughly.
In a larger mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Pour in the avocado oil, coconut milk, lemon juice, and sugar, followed by the dandelion petals. Mix gently until combined.

Baking

Scrape the batter into the loaf pan, smoothing the top with a spatula.
Bake for 40-45 minutes or until a toothpick comes out clean.
Allow the bread to cool in the pan for about an hour before unmolding it onto a cooling rack.

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.