Gluten-Free Dandelion Muffins
Last week we were basking in the sun in the front yard and Jasper picked me a dandelion... I hadn't even seen any dandelions– our 2 year old has an eye for them. Naturally, I ate it. He found 1 more in our front yard and brought it over to me, and I told him it was all his... he gobbled it up!
I first made these muffins last year upon coming back from a short vacation. We walked into our backyard to find a gorgeous bounty of golden dandelions. I remember harvesting and plucking each petal from the bud to make this food medicine to nourish my family with, was without a doubt, a spiritual experience. If you don’t believe me, why not try it and see for yourself?
The petals taste like honey, and the texture is almost cake-like!
Also, if you’re anything like me, and have experienced some anger in the past little (or long) while, it is a beautiful service to bring some love, attention and nourishment to our liver. And dandelion is about the best liver-supporting food around!
GF Dandelion & Pumpkin Seed Muffins
-1 cup dandelion petals (can use up to 2 cups, but the consistency of the muffins will be more dense)
-2-3 tbsp roasted pumpkin seeds
-1 cup almond meal
-1/2 cup all purpose GF flour
-1/4 cup honey or maple syrup (we enjoy less sweet, so feel free to add 1/3 cup or more if you have a sweet tooth)
-2 tbsp grassfed butter, ghee or coconut oil
-zest from 1 lemon, plus 1 tsp of lemon juice (I’ve made without, bc I didn’t have any on hand, instead adding in 2 tsps of coconut yogurt, and it was equally delic)
-1/2 tsp baking soda
-1 tsp pure vanilla
-pinch sea salt
Combine all but the first 2 ingredients, fold in dandelion petals & pumpkin seeds, bake at 325 for 18-22 mins!