At this time of year, dandelions (Taraxacum officinale) are everywhere! Like a lot of flowers in the Asteraceae family, they are edible and diverse in their use. They are probably one of the main plants that non-gardeners can identify, as they have a long standing bad rep as an unwanted lawn weed. Well, perhaps it is time we made peace with the dandelion and respect that ‘a weed is just a plant in the wrong place’! The plants contain a high amount of vitamins A, C and K & are moderate sources of calcium, potassium, iron and manganese. As such an easily accessible plant, I’m learning more this year about the different ways they can be consumed.
I made this recipe gluten free (GF) so that all members of my family could enjoy the bakes. The sweet, yet savoury taste is beautiful; but we couldn’t decide if they were like scones or biscuits – hence the name Crispy Bakes. Enjoy!
It is always best practice to consume foraged food in moderation & wash well before use.
- 2 cups of Brown Bread flour (GF)
- 1 cup of butter
- 1 big table spoon of honey
- 1/3 cup of caster sugar
- 1/4 cup of parmesan
- 1/2 cup of rosemary (de-stemmed)
- 1/2 cup of dandelion petals & leaves
- Mix the butter & sugar with a fork, then add the honey to the mix.
- Add in the dandelion petals, rosemary and parmesan, then season (to taste) with black pepper.
- Stir in the flour, a little bit at a time – you may need to use your hands as it gets tougher.
- Line an oven tray with some greaseproof paper and place the mixture onto the tray, one at a time (from this recipe, I made roughly 10 crispy bakes).
- Shape the dough pieces in whatever shape you want to, as long as they’re not too thick – I went for a standard scone style.
- Bake in the oven at 180 degrees for about 20 minutes (turning over half way through)
I like these best with a savoury topping like sweet chilli and cheese, but they are also beautiful on their own – especially fresh out of the oven!
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.