Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: Makes one loaf

Take a bite out of this invasive plant. This nutrient-dense bread is made with Japanese knotweed and it can be enjoyed as a breakfast bread or an anytime snack.

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Ingredients

>> 2 cups unbleached flour
>> 1/2 cup organic cane sugar
>> 1 1/2 tsp baking powder
>> 1/2 tsp salt
>> 1 egg
>> 1/8 cup honey
>> 2 tbsp sunflower or safflower oil
>> 3/4 cup orange juice
>> 3/4 cup chopped walnuts
>> 1 cup puréed Japanese knotweed

Instructions

Sift all dry ingredients together into a large bowl. In another bowl, beat the egg, oil, honey and orange juice. Add walnuts and purée to dry ingredients. Then add the moist ingredients. Blend only until all ingredients are moist. Spoon into a greased loaf pan.

Bake about 1 hour at 350°F or until a knife inserted in the centre comes out dry. Cool on a rack.

Wild Edibles in Recipe: Japanese Knotweed

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Desserts and Snacks