Our backyard is full of dandelions and edible violets as well as a ton of other food- both naturally occurring edible weeds and planted garden food. I like it that way.

Today we made dandelion bread. We used a modified version of the recipe found on “Saving 4 Six“. (As well as a few other places in a few very similar but varied forms. Hard to know who to credit. 🙂 )

The recipe we ultimately followed was this:
1 1/4th cup milk
1 egg
1/2 cup honey
1/4 cup canola or vegetable oil
1 cup of dandelion petals (no greens)
1/2 teaspoon salt
2 teaspoons of aluminum-free baking powder
2 cups flour

You can use soy milk or coconut milk instead of cow’s milk.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add wet to dry and stir thoroughly. Put in a greased bread pan.

Pre-heat oven to 400F

Bake for 20-40 minutes. (Mine took 35 minutes but the recipe said it would take 25 minutes and to start checking after 20 minutes.) Your bread is ready when you stick a straw or toothpick into the bread and it comes out clean.

5 minutes before it was finished baking I brushed the top with melted butter. Just because.

It tastes like a non-gritty cornbread with a nice honey taste to it.

Baking with children is messy. Break up the flowers outside. And make sure that the flowers you use are pesticide free. The best way to do this is to have a dandelion farm in your own yard like we do.