Dandelion Blossom & Poppy Seed Loaf
Would you eat a dandelion? Using edible flowers in my meals is my favorite way to support my gut health!
All parts of the dandelion are edible. The blossom in particular is rich in antioxidants, acts as a mild diuretic, supports bile production in the liver and stimulates digestion.
All of that in a weed you can find in your yard that most people are trying to get rid of!
You’ll find dandelions year round popping up under piles of snow but the most abundant supply of dandelions can be found in Spring when you’ll get them in droves in your yard.
You can harvest them directly from your yard. But, if you do make sure your yard is untreated.
This recipe uses bovine gelatin to replace the egg. If you’d like to use an egg, you may. And I explain how I use the gelatin egg below.
Ingredients Used:
Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replace in some recipes as well. Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.
Coconut: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.
Eggs & Gelatin: If you are allergic to eggs, you may use gelatin as a substitute instead. Gelatin is the safest alternative for folks with allergies and gut health issues. I recommend using bovine gelatin to replace your egg. See notes below for how to make it
Gelatin Egg:
To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your bake. It will harden as you continue working.
Ingredients:
*I recommend using a scale for these*
1 banana
8.5oz coconut milk full fat
1/2 c olive oil
1/4 cup water
150g (1 cup) cassava flour
45g (3-4 tbsp) tbsp coconut flour
1 tbsp poppy seeds (+ extra for topping)
1 tsp baking soda
1/4 cup dandelion petals
Zest of half a lemon
1 gelatin egg (10g gelatin + 1 tbsp room temp water + 2 tbsp boiling water OR sub 1 egg)
FROSTING:
40g melted coconut butter
3 tbsp full fat coconut coconut milk
1-2 tbsp orange carrot (sub tapioca or arrowroot starch) (optional; for flavor)
Preparations:
Mash one banana in a bowl.
Add coconut milk, olive oil and water and whisk together until well combined.
Then, add in cassava flour, coconut flour, baking soda, dandelion petals, lemon zest and poppy seeds. Mix this together. Set aside.
Make your gelatin egg last. Combine the gelatin with 1 tbsp room temp water and 2 tbsp boiling water in a small dish & stir vigorously until dissolved. Pour it directly into the batter.
Transfer the batter to an oil coated loaf pan. Bake at 350F for 25 minutes or until a toothpick comes out clean.
Wait until cooled to frost.
While the loaf is cooling make the frosting. Melt the coconut butter on a stove or microwave. Combine it with the full fat coconut milk and orange carrot powder in a small bowl. The powder just adds color. You may add in a touch of maple syrup if you like
Pour this on top of the loaf. Let it harden before cutting into it. Share with family & friends or save it all for yourself! 🙃
