A while ago I found a nice dandelion biscuit recipe, but I just started my 75 Day Habit Challenge. One of the habits is to only eat whole foods and the biscuits had sugar in them. So I thought of a way I can make something similar, so I was still be able to enjoy some dandelion goods, before they all turned into wishing parachutes. So I got myself some soft dates and did some experimenting. I didn’t want to use any oil, but I still needed a bit of fat, so that’s where the peanut butter came in. I knew by using these ingredients it would turn out soft, because there was nothing that would make it crispy. That is ok though, because I really like the result. They’re like sweet little breads and they are a great snack. I’m sure they will taste great with fresh strawberries, some whipped coconut or creamy yogurt (coconut yogurt by the Coconut Collaborative). I will be making these every year now, to celebrate the amazing dandelion flowers!
1 cup flour
25 dandelion heads
1/2 tsp salt 1 tsp cinnamon (optional) 1 tsp baking powder
8 medjool dates 2 tbs peanut butter 3/4 cup oat milk
-Preheat the oven at 180C.
-Pick yourself 25 dandelion heads and make sure there are no insect hiding in them (I assume you want this recipe to stay vegan).
-Pull all the yellow petals off the heads and put it in a bowl (don’t wash them).
-Mix the dry ingredients: flour, dandelion petals, salt, cinnamon and baking powder.
-Put all the wet ingredients in a food processor: dates, penut butter, oat milk and blend until smooth (try not to eat everything).
-Mix the wet ingredients with the dry ingredients until it forms a slightly sticky dough.
-Prepare a baking tray.
-Roll the dough into 6-8 little balls (use some extra flour on your hands if the dough is too sticky).
-Flatten the little balls, until you have the preferred size.
-Put them in the oven for 15-18 min. or until golden brown.
Some tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.
Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X
YES!! Finally it’s spring. I’m already looking forward to this day since Autumn. Haha! If it was up to me, we skip winter all together. I’m just not made for the cold. On the other hand.. the feeling of the first sun rays will only make me feel extra euphoric after the horrible cold. So let’s try to see the positive though. Luckily we only had snow once and I thought that most of the time the winter was doable this year. Still.. I can’t wait to chase the sun forever with my van! To celebrate the start of spring I created a super colourful recipe. It’s a simple recipe, but it does require some technique and some patience and gentleness. The more often you do it, the better they look! And don’t you feel happy just looking at these? You can use different dips or you can simply dip them in some soy sauce. I chose to mix up a simple peanut sauce, because I love peanut butter with a hint of spiciness. I hope you will enjoy them, because I personally thought they were yum!
SPRING ‘N’ ROLL
6-8 spring roll rice pancakes
3 hands full vermicelli rice noodles
1 beetroot (chopped)
1/3 red bell pepper (sliced finely)
1/3 yellow bell pepper (sliced finely)
handful red cabbage (sliced finely)
2 spring onions ((sliced finely)
1 stalk celery (sliced finely)
1/2 avocado (sliced finely)
2 tbs edamame beans
6-12 eatable flowers (optional)
-Boil water and put that in the blender together with the beetroot. Blend for about 1 minute.
-Put the noodles in a pan and pour the beetroot water over the noodles through a fine colander. Put a lid on the pan and leave this for 5-8 min.
-In the meantime slice all the vegetables very finely and make the sauce:
-Put all the ingredients of the sauce in a bowl and mix until all ingredients are nicely blended.
-Put the rice paper in a bowl (I actually used a frying pan) of warm water for about 5-10 seconds.
-Very gently, put the rice paper on a clean tea towel.
-Put the flowers upside down on the rice paper and divide some veggies on top of that.
-Divide some of the pink rice noodles on top of the veggies and then fold and roll.
-Repeat this until finished.
Have you ever tried making something like this? Give it a try! Please show me your creations on Instagram by tagging me or by using #planetmanel. Thank you! X