Step 1

Preheat the oven: Preheat to 350 degrees F/175 degrees C.

Step 2

Prepare a loaf pan: Prepare a loaf pan by brushing it with oil.

Step 3

Separate and wash the dandelion petals: Separate the yellow petals only for use in the bread and discard the rest of the flower. (Each yellow "petal" of a dandelion is a flower itself with the entire "flower" head being a collection of multiple flowers--but that's a botany lesson for another day). You should have a cup of dandelion petals. I prefer to wash the petals in a strainer after separating them, I just find it easier, but you can wash the flowers first and then separate the petals if you wish.

Step 4

Whisk dry ingredients: In a large mixing bowl whisk the dry ingredients together--the flour, baking soda, baking powder and salt.

Step 5

Add wet ingredients: To the bowl add the vegetable oil, coconut milk, lemon juice, dandelion petals and sugar.

Step 6

Mix the batter: Use a spatula to mix the batter until everything is incorporated and there are no dry streaks of flour. Don't overmix--stop once all the ingredients are incorporated.

Step 7

Scrape batter into loaf pan. Use the spatula to smooth the top.

Step 8

Bake: Bake the loaf for 40-45 minutes or until a toothpick in the center of the loaf comes out clean.

Step 9

Cool and unmold. I wait until the bread has cooled for at least an hour before I unmold it. Run a knife along the edges of the bread to make sure it unmolds easily. You can continue cooling it on the rack,