Cooking_With_Acorns_Recipes.pdf

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(NCL) CONTEMPORARY ACORN BREAD
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1
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1/2
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1
1
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cup
cup
tablespoon
teaspoon
tablespoon
cup
tablespoon
acorn meal
all-purpose flour
baking powder
salt
sugar
egg, beaten
milk
oil
Sift together, acorn meal, white flour, baking powder, salt and
sugar. In separate bowl, mix together egg, milk, and oil. Combine dry
ingredients and liquid ingredients. Stir just enough to moisten dry
ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.
From: "Mignonne " <mignonne-Al@e...> Date:
Yield: 4 servings
ABOUT ACORNS
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acorns
There are more than 60 species of oak trees throughout North America,
and all produce edible acorns. Oaks are broadly divided into two
groups: red (or black) oaks, which produce nuts with a bitter taste
(a result of high tannin content), and white oaks, which contain less
tannin and are considerably sweeter. The annual nut crop from oak
trees in North America surpasses the combined yearly yield of all
other nut trees, both wild and cultivated. Acorns provide a complete
vegetable protein, up to 7 percent by weight in some species of oak.
More than half their bulk consists of energy-rich carbohydrates.
From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003 15:07:16
~0000
Yield: 4 servings
ACORN 2
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info acorn
Page 2
I have made flour from acorns for years but never boiled them.
I always use the acorns from the white oak and soak them for three days. I
change the water every day. Then I lay them on a screen to dry for
sometimes two weeks or roast them in the oven (which has a distinct nutty
odor). It always depends on how much time I have. I would think that
boiling them would remove some of the flavor.
ACORN BAKING
info
Several other ethnic food enthusiasts like to substitute acorn meal
for corn meal when making muffins -- usually using 1/2 corn meal and
1/2 acorn. Some have substituted 1/2 of the flour in a biscuit recipe
with 1/2 acorn meal. Experiment carefully, remembering that a good
portion of the work performed by flour has to do with the gluten in
the floor. Sorry, acorn has no gluten, so you'll have to keep this
in mind. Here is a modern Acorn Bread recipe from the book
Cooking with Spirit, North American Indian Food and Fact
by Darcy Williamson and Lisa Railsback,
Copyright 1987 by Darcy Williamson. Published by
Maverick Publications, Drawer 5007, Bend, Oregon 97701.
Used for a children's class in California Indian Culture which I do
periodically.
ACORN BREAD
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1 c Acorn meal
1 c Flour
2 tb Baking powder
3 tb Sugar
1 Egg, beaten
1 c Milk
1/2 ts Salt
Page 3
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3 tb Oil
Sift together, acorn meal, white flour, baking powder, salt and
sugar. In separate bowl, mix together egg, milk, and oil. Combine
dry ingredients and liquid ingredients. Stir just enough to moisten
dry ingredients. Pour into a greased pan and bake at 400F. for 30
minutes.
Native Indian Wild Game, Fish and Wild Foods Cookbook Fox Chapel
Publishing Co. 1992 From: Bobby Queen Date: 08 Sep 99
Yield: 1 loaf
ACORN BREAD
1
1
2
1/2
3
1
1
3
cup
cup
tablespoons
teaspoon
tablespoons
cup
tablespoons
acorn meal
flour
baking powder
salt
sugar
egg, beaten or egg substitute
milk (i use soy or rice milk- works; fine)
oil
Very tasty, with a distinctive texture. Great for Thanksgiving! American
colonists in the Northeast used all available food sources- acorn bread is
an adaptation of a Native American recipe which was somewhat common in the
late 17th century until the mid 19th among the poorer working classes.
1. Heat oven to 400 degrees.
2. Grease a loaf pan.
3. Sift together dry ingredients in a bowl.
4. In a separate bowl, combine egg, milk, and oil.
5. Combine dry and liquid ingredients.
6. Stir just enough to moisten dry ingredients.
7. Batter will be a bit lumpy.
8. Pour into a greased pan, bake at 400 degrees for 30 minutes.
9. Acorns are very easy to use, similar to chestnuts.
10. First examine the acorns as you pick/gather them.
11. Throw away any that are wormy/moldy/cracked/etc.
12. Next, shell them.
13. Early in the season (August-September) the shell is usually soft enough
to cut through.
Page 4
14. Later in the season acorns may require a nut cracker, though many times
the shells are rather thin and brittle.
15. Taste the raw acorns- if they are bitter, they need to be boiled.
16. Tannic acid causes the bitterness, and is easily leached out by boiling
the acorns in successive pots of water.
17. When the water no longer turns brown (looks a lot like tea), the acorns
are ready.
18. The next step is to roast the acorns slightly.
19. Use a warm oven, no more than 250 degrees.
20. Acorns that have not been boiled will take 60 minutes or so, boiled
acorns will take longer.
21. Once they're roasted, the acorns can be used in place of nuts in most
recipes, although they are less oily than most nuts.
22. They can be glazed like chestnuts, simmered in a soup, ground and used
as a flour extender.
Yield: 1 loaf
Preparation Time (hh:mm): 20 mi
ACORN BREAD
By: Burning Tree Restaurant
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1
1
1/2
3
1
1
1
cup
cup
tablespoon
tsp
tablespoon
pc
cup
tablespoon
acorn meal
all-pupose flour
baking powder
salt
sugar
egg; beaten
milk
oil
Sift together, acorn meal, white flour, baking powder, salt and sugar. In
separate bowl, mix together egg, milk, and oil. Combine dry ingredients and
liquid ingredients. Stir just enough to moisten dry ingredients. Pour into
a greased pan and bake at 400F. for 30 minutes.
Yield: 1 loaf
Page 5
ACORN BREAD
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1
3
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3
1
1
3
cup
cup
teaspoon
teaspoon
tablespoons
cup
tablespoons
cup
acorn flour
whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob f
or just use a total of 2 cups acorn; flour)
baking powder
salt
honey
egg
raw milk
oil
Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees
F.
ACORN BREAD
text
The Indians mixed the acorn meal or flour with meat soup or water to make a
stiff dough. Salt was added to the dough. The acorn dough was made into
round loaves , wrapped in fern leaves, and placed in ashes for slow heat
cooking that turned the bread black. Another method was to place the thick
dough on a two forked stick and cook quickly over hot coals. If baking
powder was available, the acorn meal was mixed with baking powder,
salt, and water. This dough was either baked or fried in a pan. While not
'traditional' recipes these are still very good. Sent to us be SkyWarrior's
Blood-Sister Lori.

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