Monday, June 30, 2014

Dandelion Cookies

I think I´ve said it before, so pardon me, if you´ve already read or heard this: I love dandelions. I  love foraging and wildcrafting and all the edible so called weeds and all the medicinal properties and health benefits of so many of them.
I also put a lot more trust into these kinds of plants, self picked at places where no smog or pollution or chemical waste from cars would effect their nutritional values or add more toxins into our bodies. Yes, I trust them more than vegetables from the supermarket, imported from far away and planted God only knows where and how.

Anyway, that is not the subject of my today´s post. But DANDELIONS are! :)

I have been using them for our dogs daily food supplementation during their vegetation time, and dríed for their weekly detox cures during winter months. Fors us, I make honey, dandelion pesto, dandelion omellets and I can´t even remember what else.

So when I came across a recipe for dandelion cookies, I had to try it, of course!

I experimented a little and after a few batches, came up with my own recipe, which fits the ingredients we use at our household, and our dieting needs, as well as taste.

So here it goes.


1/2 cup muscovado sugar or raw honey (you can substitute with brown sugar)
2 eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 cup oil (virgin organic coconut oil is awesome and very healthy, you can use regular oil too, but it isn´t as tasty and healthy)
1/2 tsp ground vanilla
2 pinches of salt
1 cup dandelion blossom petals freshly picked
1/2 cup oat flakes
1,5 cups organic spelt flour (all purpose flour is fine, if you don´t have other options. Again, not as healthy, though)
  • Beat eggs and sugar thoroughly, until all the muscovado sugar is softened and lose (it tends to create crumbs)
  • Add baking soda, baking powder, vanilla, salt and oil and mix all well together
  • Toss in the dandelion petals and give it all a proper stir.
  • Add flour and oat flakes gradually, while stirring, until all ingredients make a nice, even batter.
  • Let rest for a while and in the meantime turn oven on 200°C (390°F)
  • Drop 1/2 table spoon fulls of batter on a baking paper covered baking sheet, turn the heat down to 180°C (350°F) and bake until cookies are golden brown.

They should be a bit crusty on the edges, but soft, when touched. They will harden as they cool down.
This recipe makes about 30 cookies.


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