A soaked muffin using whole wheat pastry flour and oatmeal, lightly sweetened with honey, is speckled with dandelion petals. It’s a lovely muffin, just perfect for serving with a springy soup (Asparagus Egg Drop Soup would be a good choice). (Read about soaking grains here)
I think it’s so lovely having the beautiful tints of yellow from the flowers in the muffins. In fact, I was very proud of these muffins as I was showing them to my older sister. She really liked them, then asked what nutritional benefit the petals had. “Ummm….I don’t know!” Most articles on dandelions concentrate on the greens, so I still don’t have a full answer for her (This article is an excellent resource for some basic information on dandelions) But what I do know is this, traditionally dandelion greens, petals, and roots have all been used! This article had a helpful tidbit of info on the flowers.
“The flowers of dandelion are an excellent source of lecithin. This increases the brain’s acetylcholine resulting in retarding or stop regressing of mental disability caused by Alzheimer’s disease. Lecithin also helps maintain good liver function, and opens urinary passages.”
They also include a helpful warning “Though dandelion is generally regarded as safe, some have allergic or asthmatic reactions to this herb. The danger is heightened in those who are allergic to ragweed or daisies.”
I think that allergic reactions are rare, however. Be sure to read some of the excellent articles out there about the benefits of dandelions!
Our common “weed” is actually a great resource for us. We try so hard to cultivate gardens, it’s rather ironic that dandelions will spring up everywhere without help. Let’s take advantage of it and eat them!
Like I mentioned in my post for Garlicky Fiddlehead Ferns, wild food is one of my answers to GMO food, which is practically being forced down our throats here in America. Thankfully, we do still have the choice to choose wisely and make a commitment to not support tampered seeds and foods. If you are ready for a challenge, join this month’s No GMO Challenge. It’s surely a challenge that would do you well to make for a lifetime, not just a month. At the very least, read some of the helpful posts in the carnivals. I am certainly learning a lot!
Perhaps you could sit down with some tea and a dandelion muffin while you read about the benefits of dandelions and the dangers of GMO’s.
By the way, these muffins were inspired by the wonderful blog, Fat of the Land. Check it out!
2 cups of whole wheat pastry flour
1 cup of oats
1 cup of coconut milk tonic
1 tablespoon raw apple cider vinegar or lemon juice
1/4 cup each of coconut oil and honey, melted gently
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, lightly beaten.
1 teaspoon salt
1/2 cup of dandelion petals *
* Pick fresh dandelion flowers. Make sure to pick them from a pesticide free area that has not been sprayed. Rinse well. (I let them soak in a bowlful of water to remove any dirt or bugs). Dry (can use salad spinner), and then, holding the green base of the flower tightly, tear out the petals. The green parts are bitter, so avoid.
1-The night before, combine the flour and oats, and stir in the coconut tonic and vinegar. Cover and leave out on the counter overnight. (Soaking time should be between 12 and 24 hours)
2-When ready to bake the next day, preheat the oven to 400 degrees. Add the rest of the ingredients to the bowl sprinkling the baking soda and baking powder evenly over the top so that it doesn’t clump in one place. Stir until well combined. Allowing the muffin to sit overnight, develops the gluten in the flour, so this may be a little bit hard to do. I often just use my hands to squeeze and mix the mixture. Just make sure you aren’t left with a clumpy batter, but mix well.
3-Separate the batter into 12 greased muffin tins, and place in the preheated oven. Cook for 15 to 20 minutes, or until the top is slightly browned and a toothpick stuck in the middle of one comes out clean.
4-Cool muffins and enjoy while hot!