Dandelion Cake with Lemon Vanilla Glaze

Ingredients

• 2 cups flour
• 1 cup dandelion flower petals (separate the yellow petals discard the rest of the flower)
• 1/2 cup coconut milk
• 1/2 cup extra virgin olive oil
• ¼ cup fresh squeezed lemon juice
• ¾ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Lemon and vanilla glaze (optional but recommended)

Equipment

• Enameled Cast Iron Bread Pan

Instructions

1. Preheat the oven to 350°F/175°C
2. In a large bowl, mix the dry ingredients.
3. Add the wet ingredients and the dandelion flower petals and stir until combined.
4. Add the batter into a loaf pan prepared brushed oil to the sides. Smooth the top with a spatula.
5. Bake the loaf for 40-45 minutes. A toothpick in the center of the loaf should come out clean.
6. Let the bread cool in the bread pan before removing it. 
7. Run a knife along the edges of the bread to make it easier to remove from the bread pan. Drizzle over lemon and vanilla glaze (optional) and serve with coffee.

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