Dandelion and Violet Bread & Whipped Honey Butter

     I'll start by stating that my children and I are not big on bread. Tortillas are more commonplace in our home, but a sweet treat now and then is always welcome. A plus to this recipe is that you can harvest some of the ingredients from your own backyard. Did you know that some flowers are edible? Well, they are! Today we'll be using dandelions and violets to bake Spring Blossom Bread. If you would like to know more about edible flowers and plants, click here. If you're ready, let's get started!


3 cups dandelion flower heads
1-3 cups violet flower blossoms
2 cups whole wheat flour
2 tsp baking powder
1 egg
a pinch of salt
1 cup milk
3 tbsp vegetable oil
2 cups honey, separated
2 cups softened butter
1 tsp cinnamon

bread pan
parchment baking paper
mixer or whisk

Pre-heat oven to 400 degrees F. Add flour. baking powder, salt, and flowers into a bowl. Stir lightly. Whist oil, egg, milk, and 1 cup of honey in a separate bowl. Pour the mixture into the dry ingredients. Stir until incorporated but not over-mixed. Line your bread pan with parchment paper and pour the batter into the pan. Bake for 15 minutes then lower the temperature to 350 degrees F and bake for an additional 25 minutes.

Meanwhile, place the softened butter into a mixing bowl. Add 1 cup of honey and cinnamon. Mix on whip setting for 5-8 minutes until smooth. Place honey butter into a sealable container.

Remove the bread from the oven and allow to cool slightly before slicing. Serve warm topped with honey butter and enjoy!