Then came the day on which I picked ALL THE DANDELIONS. It only happens once a year, if that, because it’s quite a tedium, de-petaling the darlings. Usually, I just make biscuits or some such, but this year I got a bee in my wool hat (still wicked cold ’round here for bonnets), and decided to make a batch of dandelion wine.
I’ll send you here for the recipe, as I’m following it to the letter. I trust Sandor Katz with all my soul, and I’m not going to experiment with my first batch. I’m in the stirring-it-whenever-I-think-of-it-for-the-next-three-days stage of the proceedings. It’s an awful lot of work plucking a gallon’s worth of petals and I admit I was a little shy of the mark, and it seems a big to-do for just one gallon of finished product, but there is loveliness potential in a year’s time and the joy is in the process (especially for me, since I don’t metabolize alcohol very well and won’t be partaking, anyway).
For immediate consumption, these are fun:
I tweaked the only dandelion flower cookie recipe I could find so that I could use coconut flour and therefore triple the quantity of eggs. We have an abundance of the latter.
1/2 cup coconut oil
1/2 cup honey
scant 1/2 cup coconut flour
1 cup rolled oats
1/2 to 3/4 cup dandelion petals
Preheat oven to 375º. If coconut oil is not liquid (it was too cold in our house), melt it with the honey and let cool a bit. Add the eggs and beat them in. Stir in the rest of the ingredients and mix until well blended. Let the mixture sit for a few minutes. The coconut flour will absorb the liquid and thicken the dough. Drop by tablespoons onto a parchment-lined cookie sheet and bake for about 10 minutes. Keep an eye on it because liquid sugars tend to burn quickly. You could also double up your baking sheet to prevent the bottoms from getting too brown.
Protein-packed and gluten-free, yo. Enjoy.