Description
A delightful and unconventional vegan bread featuring fresh dandelion petals and a zesty lemon glaze.
Ingredients
Scale
- 1 cup dandelion petals
- 2 cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup avocado oil or any neutral oil
- ½ cup full-fat coconut milk
- ¼ cup lemon juice (freshly squeezed)
- ¾ cup sugar
- ½ cup powdered sugar
- 2 tablespoons lemon juice (for the glaze)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Brush your loaf pan with a bit of oil.
- Carefully pick the yellow petals from the dandelion flowers and wash them thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Add the wet ingredients: drizzle in the oil, pour in the coconut milk, squeeze the lemon juice, add the dandelion petals, and mix in the sugar.
- Gently mix the batter until just incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before unmolding.
- For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled bread.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg