A Spring Treat~ Dandelion Cookies

It's spring and the dandelions are popping up everywhere! Timber Ann and I found this recipe last week. And she couldn't wait to make them.

So we did.

 

The recipe comes from here.
 

 

The first thing you'll need is some dandelions. Pick them from your yard or anyplace you find them, with the exception of the roadside. (Plants easily soak up the toxins put out by vehicles and who wants to consume that? Not to mention, if your county sprays the roadsides, you surely wouldn't want that either.)

You're going to need a little more than a 1/2c full. Maybe about 20 -30 dandelions depending on their size.

 

Take your dandelions and remove any stems.

Then separate the yellow petals from the green base of the flower. All of  the green parts of the plant are bitter, but the petals are not. And "bitter" isn't really something we're going for in our cookies.

 

 

Preheat oven to 375 degrees.

 

In a bowl, combine:

 

1/2 c sunflower oil (or the oil of your choosing) you can also use butter

1/2 c honey or sugar

2 eggs

1 tsp vanilla

 

Mix well.

 

Then add:

1 c whole wheat pastry flour

1 c oats

1/2 c fresh picked dandelion flowers

 

Spoon cookie dough into a parchment lined cookie sheet and bake for apx.12 minutes. You can keep an eye on them and when the edges start to brown, they are done.

 

 

Allow to cool and enjoy!

Oh, and let your kids lick the bowl and spoons too. It's more fun that way.

 

Dandelion (Taraxacum officinale):

 

Parts Used: Leaves, roots, and flowers

 

Benefits: Dandelion is, I'm convinced, one of the great tonic herbs of all times. The entire plant is restorative and rejuvenating. The root is a prized digestive bitter. It is particularly stimulating to the liver, inducing the flow of bile and cleaning the hepatic system. Dandelion root is also considered one of the safest and most effective diuretics. It tones the kidneys and aids in proper water elimination while maintaining proper potassium levels. The jagged leaves are high in vitamins and minerals including calcium, magnesium, iron, and vitamins A and C, and the flowers make a delicious wine.

 

~Rosemary Gladstar from "Herbal Recipes for Vibrant Health"