Gorse (Ulex europaeus)is a spiky flowering shrub in the Fabaceae family. It has a beautiful coconut/almond flavour and you might be able to smell swathes of it in the early spring breeze! You will find it growing very commonly in the UK on the edges of roadsides, recreational grounds, hills and reservoirs. It flowers year round but the little yellow blooms are most prolific through spring.
It is always best practice to consume foraged food in moderation & watch out for the spines on Gorse!
- Gorse petals (fully open)
- Coconut milk
- Vanilla extract
- Almond extract
- Whole oats
- Coconut oil
- Place gorse petals in a saucepan and pour boiling water over them (enough to cover).
- Add sugar to the water – I guess the amount because I’m just like that but I would estimate that you need enough sugar to cover the base of the saucepan – let this simmer on a low heat.
- Add a teaspoon, each, of both the vanilla and almond extract.
- Take a tablespoon of coconut oil and a splash of coconut milk, then stir this into the melting pot.
- Add 2 big spoonfuls of honey into the pan and wait for it to dissolve.
- Turn off the heat and add the oats a little bit at a time until you have quite a thick dry texture.
- In an ovenproof dish, spread a thick greasing of butter across the surface.
- Pour the oats and gorse mixture into the dish and spread out evenly (trying not to break up clusters)
- Bake in the oven at 180 degrees until the oats are light brown.
- Add your choice of nuts into the mixture for the last 5/10 minutes of baking.
Then voilà! Happy baking.
Disclaimer: Introducing wild food into your cooking is fun, but you need to be 100% sure of your identification and cautious of your own allergies. These pages serve more as a diary of recipes I have tried rather than suggestions.