Tuesday, April 26, 2016

Wild Harvest - Dandelion Chocolate Chip Cookies

While we were out harvested violets we discovered that the dandelions were in bloom on the south-facing slope of a nearby hill.  My daughter and her friend spontaneously picked a good handful of blooms, as well as leaves (for feeding to our hens!).  With the blooms we made these yummy dandelion cookies.  They are so pretty, flecked with yellow petals throughout - a real spring treat.

Dandelions are so good for us - the fresh green bitter leaves for salads or stirfry, the flowers for wine/syrup/baking/salads, the roots for tinctures and decoctions.  Dandelion is rich in Vit C, iron, calcium, and a great tonic for the liver. It makes a wonderful first spring plant to help detox our sluggish bodies after a long winter.

Please note: dandelion is not usually at risk of over-harvesting, but in general use careful sparing harvesting techniques when doing any wild harvest.  Also, treat wild edibles as medicine, and use in small doses until you see how your body reacts.

Dandelion Chocolate Chip Cookies

1/3 cup butter or coconut oil
1 large egg
1/4 cup sugar
2 Tbsp honey
2 tsp vanilla
1 1/2 cups spelt flour
1/2 tsp baking soda
1/2 tsp sea salt
1 cup fresh dandelion flower petals
1/2 cup dark chocolate chips

1) Preheat oven to 350F.
2) Prepare dandelion flowers - pick off the yellow petals, discard the green stems.
3) Mix wet ingredients together stirring well.
4) Mix dry ingredients together, then add to wet and mix well.
5) Then shape dough into small balls, place on parchment lined baking sheet, and press down slightly.
6) Bake 10 min, cookies will still be slightly soft (they will firm up when cool).

Makes about 24 small cookies, or 12 large cookies.

No comments:

Post a Comment