It’s dandelion season! That means time to make the most out of this useful, abundant, marvellous plant. Did you know that the entire plant is edible? These delicious cookies are made with the flowers and I often use the leaves and roots in my naturopathic practice for their medicinal benefits. Do be careful if you have seasonal allergies though, especially if you are allergic to the Asteraceae plant family.
Dandelion Petal Cookies
Prep time: 45 minutes, Cook time: 10 minutes
Ingredients:
1/2 cup coconut oil
2 eggs
1/3 cup maple syrup
1 tsp vanilla
1tsp cinammon
1 cup oats
1 cup whole wheat flour
1/2 cup dandelion flower petals (see instructions for gathering and processing below)
Directions:
- Beat together eggs, coconut oil, maple syrup, vanilla, and cinnamon.
- Mix in oats and whole wheat flour.
- Stir in dandelion flower petals.
- Scoop into heaps on greased baking sheet.
- Bake at 350 degrees Celsius for 10 minutes or until lightly browned.
Directions for Gathering and Processing Dandelion Petals:
- Find a patch of dandelions (make sure they are in an area that hasn’t been sprayed with pesticides).
- Pick approximately 1 cup of dandelions for this recipe. The best time to pick them is around 11am as this is when they’re in full bloom. Don’t forget to leave some dandelions for the bees!
- Squeeze the green buds of the flowers to separate the petals. The separated petals should fill approximately half a cup. Don’t wait too long after you’ve picked the dandelions to do this as they will start to close up or go to seed.