Dandelion Nut Butter Bumble Biscuits

flower cookie

I managed to cut the lawn over the weekend, just before the downpours began! The grass seems to have grown so quickly over the past couple of weeks, and with it the weeds. Although classed as a weed there’s something so lovely about the dandelion flower. Bright and fluffy in bloom, delicately transparent when it transforms to a seeded clock.

Dandelion leaves, flowers and roots can all be eaten and are so beneficial in treating and preventing a range of illnesses. They have a mild diuretic effect. This makes them great kidney cleansers and useful for preventing urine infections. They are also great for your skin, possibly due to their pectin content which is known to remove heavy metal toxins from the body and gently coat the gut to prevent toxic leak.

dandelion cookie cacao

Whatever their benefits, they’re beautiful and very much worth including in recipes whilst there are so many of them about. I’m calling these Bumble Biscuits as my friend Susie’s little girl Blake calls the dandelions ‘Bumble Flowers’ ❤ super cute.

INGREDIENTS (makes 8-10)

200g ground almonds

30g dandelion flowers

2 heaped tablespoons of nut butter ~ I love this nut and seed butter

1 tablespoon of maple syrup (more if you prefer them a little sweeter)

Pinch of bicarb


Add the almonds, nut butter, maple syrup and bicarb to a food processor and blitz. The mixture should form a fairly solid cookie dough. It should be sticky but solid enough to handle.

Remove the yellow dandelion flowers from their green stalks and leaves. You can do this by pinching the yellow flowers and twisting them off their stem. Pop into a salad spinner, wash well and then spin to dry them.

dandelion petals

Stir in the dandelion flower petals and roll your dough into a fat sausage shape

dandelion dough

Place in the fridge to cool and solidify

Use a very sharp knife to slice the dough into discs. Bake on a tray covered in greaseproof paper at 160C for 25 minutes

Allow to cool on a wire rack

Return to the greaseproof paper once cool.

Add the coconut oil and maple syrup to a glass bowl. Gently warm over a pan of boiling water. Add the cacao powder once the oil and maple have melted a little and keep stirring to create a chocolate sauce. Use a spoon to drizzle the chocolate in random squiggles all over the bumble biscuits. Once the chocolate has cooled it will set. Try not to eat them all at once!

dandelion cookie

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