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Post by Okwes on Jul 22, 2006 11:13:09 GMT -5
Acorn Bread
2 cups acorn flour 2 cups cattail flour or corn meal 1 egg ash lye water, ½ cup 3 tbs. nut oil or bear oil ¼ cup honey or maple syrup
Mix all these ingredients together and pat into a loaf. Our ancestors would set this on a rock near the hearth fire or camp fire and turn a earthenware pot upside down over this to let it bake.
To make a modern version of this:
2 cups of acorn flour 2 cups cattail flour or any flour 1 egg 3 tsp. baking powder 3 tbs. olive oil ¼ or 1/3 cup of honey or maple ½ tsp salt syrup (or sugar)
Bake at 400 degrees for 30 minutes. Insert toothpick into center. If it comes out clean the bread is done. If it has a moist cake on it, cook just a few more minutes. This is a great bread. You can also experiment and try different spices such as ginger and cinnamon to change the flavor of the bread. You can also make muffins from this. You can add berries to this also.
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Post by blackcrowheart on Jan 21, 2008 11:02:02 GMT -5
Acorn Bread Recipe
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 cup acorn meal 1 cup flour 2 tablespoons baking powder 1/2 teaspoon salt 3 tablespoons sugar 1 egg, beaten or egg substitute 1 cup milk (I use soy or rice milk- works fine) 3 tablespoons oil
Heat oven to 400 degrees. Grease a loaf pan. Sift together dry ingredients in a bowl. In a separate bowl, combine egg, milk, and oil. Combine dry and liquid ingredients. Stir just enough to moisten dry ingredients. Batter will be a bit lumpy. Pour into a greased pan, bake at 400 degrees for 30 minutes. Acorns are very easy to use, similar to chestnuts. First examine the acorns as you pick/gather them. Throw away any that are wormy/moldy/cracked/etc. Next, shell them. Early in the season (August-September) the shell is usually soft enough to cut through. Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle. Taste the raw acorns- if they are bitter, they need to be boiled. Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water. When the water no longer turns brown (looks a lot like tea), the acorns are ready. The next step is to roast the acorns slightly. Use a warm oven, no more than 250 degrees. Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer. Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts. They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.
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