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Dandelion (Iced) Tea

So as it goes, my first attempt at making dandelion honey resulted in something more like dandelion taffy. I decided to give it another go, but, I left out the sugar, which means…you got it—I simply made dandelion tea. Since it’s the warm season, I enjoyed it on the rocks (with ice).

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Also...I successfully made dandelion honey on my second try!

Find the recipe on my blog :)

Yield: 2 cups of tea

 

Ingredients:

 

2 cups dandelion petals

2 cups water

2-3 lemon slices

1 tsp pure vanilla extract

Directions:

 

  1. Remove dandelion petals from the stems.

  2. Soak petals in a bowl of cold water for five minutes and rinse a few times using a sieve. 

  3. Add all ingredients into a pot and bring to a boil, then simmer for 30 min. 

  4. Let steep for 20 min. 

  5. Strain tea with a cheesecloth and/or collider over a bowl. Discard solids (in compost).

  6. Pour into a glass jar/container to chill in the fridge or add ice and enjoy right away! Add sweetener as desired.

Simplified method:

 

  1. Gently wash dandelion flowers in cold water using a bowl/sieve.

  2. Fill a mesh tea ball with dandelion flowers/petals. Bring a small pot of water to a simmer.

  3. Submerge the mesh ball of flowers and let simmer for 10-15 min. 

  4. Remove from heat, and compost the waste.

  5. Enjoy hot or chill in the fridge/add ice.

Tips:

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  • Pick dandelion flowers during the daytime when they are in full bloom.

  • Measure only the petals after removing them.

  • Leave out green bits to avoid bitterness.

IMG_8703_edited.jpg
Plant-Based Shortbread
Dandelion Cookies

Yield: 9 to 12 cookies

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Ingredients:

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  • 2 cups almond flour 

  • 1/2 cup coconut sugar

  • 1 pinch sea salt or pink Himalayan salt

  • 1 cup coconut oil

  • 1/2 teaspoon vanilla pure extract

  • 1 teaspoon lemon zest

  • 1/2 cup dandelion petals  

Directions:

 

1. Separate dandelion petals.

2. Cream together coconut oil, sugar (and optional honey) and dandelion petals, until light and fluffy.

3. On low speed, add salt , lemon zest, and vanilla. Slowly add flour until fully incorporated and dough comes together.

4. Roll dough into log about 2-2.5 inches in diameter.

5. Wrap dough and refrigerate for 1-2 hours or overnight.

6. Preheat oven to 350 degrees. Line baking sheet with parchment paper or grease with coconut oil. Slice log into about 1/4-inch slices and place on the baking sheets, about 1 inch apart. Optional: press dandelion flowers onto cookie dough.

7. Bake for 9-11 minutes, until edges are golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to cooling rack to cool completely.

8. Store cookies in an airtight container. 

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