First, find some clean dandelions (no pesticides, bugs, etc.) Trim off the heads of the flowers, and discard stems and leaves. Measure one cup's worth (can use up to 2 cups).
Preheat the oven to 400 degrees F. Grease an 8x4 bread loaf pan and set it aside.
Wash the dandelions in a colander in cool running water to remove any possible dirt and bugs. Set aside.
In a large mixing bowl, add the flour, baking powder, and salt.
Whisk to combine. Set aside.
Add your dandelion heads to a small pot of water (just enough water to submerge the flowers).
Boil for 1 minute.
Drain into a colander under cold water to stop the cooking process. Squeeze out as much water as possible from the flowers.
Add the florets to the dry ingredients.
Whisk until combined.
Add in the rest of the ingredients and mix well until almost no lumps remain. The batter will be fairly wet and lumpy.
The batter will be fairly wet and lumpy.
Pour into a greased bread loaf pan.
Bake at 400 degrees F for 35-40 minutes until a toothpick can come out clean.
Let cool for 5 minutes before flipping onto a wire rack and cooling completely.
I like to top my bread with some melted honey butter while it's still warm. Yum!
Notes
Choose unsprayed dandelions for organic and pesticide-free use.
Trim dandelions below the green bulb and rinse in a colander to remove impurities.
Blanch dandelions by boiling briefly and transferring to cold water to reduce bitterness.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.