>> 1.5 cups dandelion flowers (lightly packed)
>> 1 cup unbleached flour
>> 1 cup rolled oats
>> 1 cup apple sauce
>> 2 eggs
>> 1/2 cup organic cane sugar
>> 1/2 cup melted coconut oil
>> 1 tsp vanilla extract
>> 1 tsp baking soda
Preheat oven to 350 degrees F.
In one bowl place all wet ingredients and mix with a blender for 20-30 seconds. In another bowl, place all dry ingredients and blend well. Slowly mix the wet ingredients to the dry and stir well until everything has blended thoroughly.
Using a large soup spoon, scoop dough onto a parchment paper-covered baking sheet leaving about 1” between dough.
Bake about 10 minutes until the middle it properly cooked - allow to cool.
• Dandelion flowers – when picking them, snip off the green sepal to ensure you are collecting mostly the yellow petals. Some green sepal matter is ok but keep it to a minimum as this can add a bit of a bitter taste to the muffin tops.
• You can use sweetened or unsweetened apple sauce.
Wild Edibles in Recipe: Dandelion
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Edible Trees and Shrubs in Recipe:
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