Dandelion Bread - Untested

https://kitchensdiary.com/dandelion-bread-a-sweet-and-floral-springtime-loaf

1 cup clean dandelion petals loosely packed

2 cups flour

2 tsps. baking powder

Pinch of salt

1 egg

1 1/4 cups milk

3 Tbsps. vegetable oil

1/2 cup honey/maple syrup 

1. Harvest fresh dandelion flowers and remove the yellow petals, avoiding too much of the green part. Rinse and dry the petals if needed.
2. Preheat the oven to 400°F and prepare a loaf pan with parchment paper or grease it lightly.
3. In a large bowl, mix together the flour, baking powder, salt, and dandelion petals until evenly combined.
4. In a separate bowl, whisk the egg, milk, vegetable oil, and honey until smooth.
5. Pour the wet mixture into the dry ingredients and gently stir just until combined. Don’t overmix to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake until golden and a toothpick comes out clean (about 25–35 minutes). Let the bread cool in the pan for 10 minutes before removing.
8. Slice and serve warm or at room temperature for the best honey and floral flavor.
9. Notes
10. Only use dandelions from untreated areas (no pesticides or herbicides).
11. The petals add color and light floral notes but are not overpowering.
12. For extra texture, you can add chopped nuts or shredded coconut.
13. This bread stores well in the fridge for 3–4 days or can be frozen.