Dandelion and Honey Glazed Baked Donuts - Gluten Free
 
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I’ve been wanting to post a donut recipe for about a year now. I don’t know what’s taken me oh so long, but I like to think that I was just waiting for this particular batch of dandelions to be found and turned into the perfect glaze!

Dandelions are one of those magical, all purpose plants that so many people have access to. Dandelion root and leaves, have been a long time favorite of mine, but it wasn’t until I started this blog and made a jelly out of the little yellow flowers, that I realized how sweet dandelions can be. I loved the taste so much, I put two dandelion flower recipes in my book, Blotto Botany.

Dandelions are one of my top five herbs to know. They are considered a bitter* can be extremely beneficial with digestion, and have such a wide variety of culinary use, that it’s hard not to love them. The leaves can now be readily found in the produce section of some grocery stores (I’ve even seen them in Montana!) and make an excellent addition to stir fries or soup. The roots can be roasted and used as a coffee substitute or a cozy tea. (I like mine with milk and some maple syrup.) The possibilities for dandelion are indeed endless, and the medicinal uses are highly prized among herbalists and plant nerds alike.

These donuts are the perfect example of the various ways you can use a dandelion. The donut itself is cakey and moist, made better once coated in the icing. Take with you on your next summer picnic or stick a few candles in them and wish your best friend happy birthday. A donut is a donut and the herbs make it all the better.

What has been your favorite way to consume dandelion? Let me know in the comment section below!

*Bitters are known to help the production of bile, therefore aiding the process of digestion.

 
Dandelion and Honey Glazed Baked Donuts
 
 
Dandelion and Honey Glazed Gluten Free Donuts
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Ingredients

Makes 6 donuts

Syrup

1 cup dandelion heads, lightly rinsed
1 1/2 cups water
1/2 cup honey (or more if desired)

Donuts

1 1/2 cups almond flour
1/4 cup raw sugar
4 eggs
1 tbs vanilla extract
1/2 tsp cinnamon sugar
1/4 tsp cardamom powder
1/4 ginger powder
1/4 tsp baking powder
A pinch of salt

Icing

1 cup powdered sugar (possibly more)
1-2 tbs dandelion syrup
Optional: 1/4 turmeric powder for color


Method

For the syrup: Inspect flowers for insects and debris. Remove the blossoms from stems as the greens are bitter and will affect the sweetness of the syrup. Bring water to a boil in a small pot. Once boiling add flowers and remove pot from heat. Cover pot and let the dandelions infuse for 30 minutes to an hour. Strain out flowers and return liquid to pot. Return pot to a medium heat. Add honey and stir well. Reduce liquid by at least 1/4 or until syrup coats the back of a spoon. Let cool before bottling. Store in fridge for up to one month. Make the day before donuts.

For the donuts: Preheat oven to 300ºF. Mix almond flour, spices and baking soda in a bowl. Once combined, add eggs and vanilla extract. Mix until smooth. The batter should be wet and easy to pour. Grease a donut pan and evenly distribute batter into each mold. Place in oven and bake for 20 minutes or until a knife comes out clean when tested. Once done, remove from oven and let cool for at least 40 minutes before removing the donuts from the pan.

While the donuts are cooling, grab a clean bowl and start making the icing. Sift confectioner sugar and turmeric into the bowl, add one tablespoon of dandelion syrup and whisk well. Add small amounts of sugar and syrup until icing has thickened and become spreadable.

Once donuts have cooled, coat them by dipping them facedown in the icing bowl. Place iced donuts on a baking rack and let rest in a cool spot for 20 minutes or longer. As they rest, the icing will become thicker, therefore making the perfectly glazed donut. Decorate as you please. Can be kept for up to three days, covered in the fridge.


Recipe for donuts inspired by
Divalicious Recipes

Dandelion and Honey Glazed Baked Donuts
Dandelion and Honey Glazed Baked Donuts
Dandelion and Honey Glazed Baked Donuts
Nettle and Pine Needle Tea
 
Nettle and Pine Needle Tea
 

Last weekend, Connor took me up to his family homestead for the first time. After a year and half of dating and hearing Connor speak so lovingly about the land, it felt, in some strange way, like I was coming home. We hadn’t been able to access the land previously because neither of our vehicles were up to the task of driving over the mini rivers, deep mud and sharp rocks that make up the road leading to the cabin. Not to mention the heavy drifts of snow that reside on the road for the better half of a year. But last December, we got a truck! (A glorious thing to have in Montana it turns out.) Last weekend we threw the essentials in the back, grabbed a growler of beer and drove straight out of town.

I’ve been to the small town that Connor’s family is from before. It’s a quiet place, with a population of under 500 people, it consists of a two churches, a post office, a bar and a whole lot of cows. I like going here because the cell phone service is sparse and the people are friendly, which may or may not have something to do with the fact that Connor is related to most of them. But it’s a different way of life from what I know. Sure, I grew up on an island far out at sea, but that island was always bustling and it was often hard to escape people for long. Here though, the land is plenty and it’s respected in a way that almost makes it feel untouched.

As soon as we got to the cabin, I felt at ease. We grabbed a beer from the cooler, changed shoes and started walking around the cabin, Connor introducing it to me slowly and carefully. Over the next few days, we stayed indoors or under the cover of the broad porch that faced the vast field before us to avoid the rain that came down nearly the entire time we were there. We cooked meals on the wood stove (slowly), drank water from the natural spring and had many talks about the life we could live if we just moved there full time. I read while Connor sat by the fire and whittled a new spoon from fresh wood cut from a recently fallen aspen tree. The land itself consists of about 700 acres, so there is still so much for us to explore and I can’t wait to return. There is no electricity, wires or running water, unless you count the spring which is a good walk away. It makes time move more slowly and my mind feel a lot more stable. The privilege of having access to a place like this feels overwhelming and I am so beyond grateful that I get to experience it at this time in life.

Next to the cabin Connor’s uncle built, sits the foundation and wooden remains of the original cabin that Connor’s great grandfather, William, built. The land was acquired in 1922 during the homestead act and it’s amazing to see something of Connor’s ancestry so close by. I imagined the cold winters and long hours it took for William to build that little cabin, which now lays in a slightly untidy mess of logs and metal pans. It’s like an ode to the perseverance of the Irish man named William and the generations after him and to come.

While exploring the foundation, I was delighted to find a patch of wee little nettles growing alongside the old walls. The next day, we came back to harvest a handful or two for tea and I’d like to share the recipe with you. I made sure to leave one proud little nettle plant at the entrance where the door used to be. It felt as if it were some sort of protection to the integrity of the cabin and I dared not touch it. Nettles are powerful, nourishing and spirited plants. When harvesting, make sure to wear gloves and never pull the plant out by the roots. HERE is a great article from Mountain Rose Herbs on how to properly harvest nettles.

 
Nettle and Pine Needle Tea
 
 
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Nettle and Pine Needle Tea
 
Nettle and Pine Needle Tea

INGREDIENTS

1 cup fresh (or dried) nettles
2 tbs chopped pine needles
2 cinnamon sticks
3 cups water
optional: honey, maple syrup or sugar to taste

Method

Find a doug fir tree* and gently clip a few ends off the branches (think 2-3 inches). Either rinse with water or closely inspect for debris. Once clean, place branches and whole nettles in a medium pot with water and add cinnamon sticks. Place on medium heat and bring to a boil. Remove from heat and steep for at least 6 minutes. Strain and serve hot. If you find that the water top has some resin, it’s from the pine and you can just strain that out using a strainer lined with a cheese cloth.

*or any other non toxic pine

Always make sure that you triple identify everything that you harvest from the wild. The writings and recipes on this page are meant to inspire and we cannot be held responsible for any mistakes in the wild. Be smart and buy a guidebook. take a class, or take along an experienced friend.

 
 
 
Nettle and Pine Needle Tea