Pick your flowers on a Sunny day, if possible. Dandelions close up at night, so you’ll want to pick them as early as possible.
Once picked, head home and get baking, as they also close up shortly after being picked.
- 100g coconut oil
- 100g honey
- 2 eggs
- 1 tsp. vanilla extract
- 125g plain flour
- 75g oats
- 10g dandelion flower petals (remove as much green as possible)
In a large bowl, Cream together the oil, honey, eggs and extract.
Sift in the flour and mix well. Finally stir in the oats and lastly the Dandelion petals.
Grease and line a baking sheet. Divide the mixture into 12 small, but equal sized balls and place on the baking sheet. Cook for 10-15 minutes at 180 degrees Celsius.
Cool on a wire rack before eating.