Description
A celebration of springtime with sweet dandelion petals and a zesty honey lemon glaze, perfect for brunch or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ¾ cup sugar
- ¼ cup raw honey
- 1 egg (room temperature)
- 1 cup milk (whole or almond)
- 1 cup dandelion petals (washed and dried)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon raw honey (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, baking powder, and salt in a large bowl.
- In another bowl, whisk together the oil, sugar, honey, egg, and milk until smooth.
- Gently fold in the dandelion petals.
- Combine the wet and dry mixtures, stirring until just combined.
- Grease a loaf pan and pour in the batter.
- Bake for 30-40 minutes, until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar, lemon juice, and honey until smooth.
- Drizzle the glaze over the cooled bread and allow to set before slicing.
Notes
Store in an airtight container for up to 3 days or refrigerate for a week. The unglazed loaf can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg