Posts tagged baked goods
Dandelion and Honey Glazed Baked Donuts - Gluten Free

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


Makes 6 donuts


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


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


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


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
Mini Savory Galettes
Mini Savory Galettes

This year has been a hectic one for me. With my first cookbook, Blotto Botany, about to be released and changing directions with my small business, I’ve been busier than ever. While I’ve been cooking more that I have in the past, I’m currently in a kitchen rut. The days have been too hot to be near the oven and I’d much rather keep things simple with a toast, salad  and the occasional bowl of cereal. However, those dishes have a tendency to get a bit boring after constant consumption and when that happens, I find myself staring into my fridge with the same thought on my mind, “how do I make something out of nothing?”.

I’m a big fan of meal prepping for the week, especially if my meals can come in a cute little pocket of dough. These mini galettes are simple and can easily be taken to a picnic or eaten on the go. Fill them with something sweet or savory, it’s up to you! The following recipe outlines what I did for this particular batch.

This recipe can also be found on

Mini Savory Galettes
Mini Savory Galettes



1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)


½ small sweet potato, thinly sliced
1 medium onion, chopped
1 bell pepper, sliced
2 packed cups swiss chard or other leafy green
1 tbs unsalted butter
3-4 cloves garlic, crushed
1 cup soft goat cheese
4  heaping tbs tomato sauce
1 tsp chili powder
Salt and pepper to taste



Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Remove dough from the fridge and rest on counter for at least 10 minutes. While the dough is warming to room temp, cut your onions and peppers into thin one inch strips and caramelize with butter in a medium size pan. While the onions and peppers are cooking, slice sweet potato into thin circles then add to a small pot of water and bring to a boil. (You’re looking for the potatoes to be soft but still maintain their shape.) Once the potatoes have cooked through, remove from heat, strain and place in a clean bowl to let cool.

When the onions and peppers have caramelized, removed from heat and place in a medium sized mixing bowl. Add greens, garlic, spices and mix well.

Preheat oven to 400ºF. Divide the dough into 4 separate pieces and roll out into 5-6 inch circles. Place onto a large baking sheet lined with parchment paper. Making sure to leave a 2 inch border of clean dough, spread 1 tbs of tomato sauce onto each dough piece and add a generous helping of mixed veggies. Sprinkle with goat cheese and top with a slice or two of sweet potato. Begin crimping and folding dough around the veggies to decorate and contain filling. Brush beaten egg on dough and sprinkle with a flakey salt or chllipepper.

Bake for 45 minutes or until the dough has become golden brown. Let cool for 10-15 minutes before serving. Enjoy!

Mini Savory Galettes