I am so excited it is finally Dandelion season! I have been quite impatiently waiting for them to start to be in bloom and to be in abundance! There are so many things we are planning to make with them this year and ever since last year when we first made Dandelion honey (some people hate calling it that and prefer syrup but I actually like it because to me it does taste like honey!) I have been looking forward to making a lot more! To begin our little dandelion adventure I'm going to share just three recipes (two from this year and one from last year): Dandelion & Nettle bread (which was Nixie's idea), A sweet Dandelion & Agave bread and our favourite Dandelion honey (it goes so perfectly with pancakes!).
- 2 cups fresh dandelion flowerheads, densely packed
- 2 slices lemon
- 1.5 cups water
1. Place into a pan, bring to a boil and simmer for 15 minutes. Leave for about 12 hours. Strain the water. Then measure the amount of water and add equal parts sugar and then bring it to a gentle boil until reached your desired thickness.
Dandelion & Nettle Bread
- 500g Bread Flour
- 7g Yeast
- 1 tablespoon Salt
- 2 tablespoon Vegetable Oil
- 300g warm Water
- 7g Dandelion petals (about 1 cup tightly packed)
- 50g of Nettles (can be a bit more, I don't think it really matters! use 100g if you want it greener.)
1. Go for a little walk to forage some fresh Nettles & Dandelion and bring them home and give them a good clean. Boil the Nettles in water for about 10 minutes.
2. Pick all the petals off of the dandelions.
3. Once Nettles have been boiled drain them using a muslin and get as much liquid out as you can. Then chop it all up!
4. Now begin making the bread. Add all your dry ingredients and mix together. Once you've mixed your dry ingredients create a little hole right in the middle and add the oil and water (add the water in a little bit at a time) and mix.
5. Now add your Nettles & Dandelion and knead.
6. Grease a bowl with oil and place your dough in it and cover with a muslin and let rise for an hour or so.
7. After an hour knead it about three more times and place it in your greased with oil bread tin and let rise for another 30 min.
8. Put it into the oven at 200C for 30 min and then lower the heat to 180C for another 10-15 min. Take it out and let it cool and then enjoy!
Dandelion Agave Bread
- 2 cups flour
- 1/2 teaspoon salt
- 1 flax egg (1 tbs flax + 3 tbsp hot water)
- 1 1/4 cup non dairy milk
- 1/2 cup agave
- 2 tbsp oil (i used vegetable oil)
About 1 cup dandelion heads. I just used the petals. Mix wet ingredients and then add the dry ingredients. Butter your loaf pan. Put it into the oven at 200C for 30 min and then lower the heat to 180C for another 10-15 min or until toothpick comes out clean. Take it out and let it cool and then enjoy!