5
Submitted by KnittinKitten
"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."
photo by edmunddiggle3 
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 loaf
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ingredients
- 1 cup acorn meal
- 1 cup flour
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 1 eggs, beaten or 1 egg substitute
- 1 cup milk (I use soy or rice milk- works fine)
- 3 tablespoons oil
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directions
- 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.
Questions & Replies
-
I just received some acorn flour, and want to try your recipe. I was curious if you think substituting almond flour for the wheat flour will work? Thank you.
dmhawley
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Reviews
-
This made a nice, sweet, not too dense bread - a crumbly dessert bread, good with a thick slab of butter. I lost count of how many times I boiled the acorns: I was unable to remove all the skin from the nuts at first, but after a few rounds of boiling, it fell off and the water soone became clear. It's great to finally have a use for the acorns that cover our front yard. Thanks!
Allison Williams
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My son made a report on Native Americans and made acorn flour as part of his project. He asked for my help in making acorn bread so I followed this recipe. No-add ons and it came out really good! Two thumbs up! =)
californiagal16
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This recipe is a good one. I would definitely use it again. It showcases the acorns well. I added raisins and a hint of cinnamon, nutmeg and vanilla. Everyone I fed it too was pleasantly surprised at how tasty acorns can be though my one friend noticed that she felt a bit squirrelly. Viva la acorn!
kellyyater
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This was my first acorn flour recipe that I used after making my first batch of acorn flour from red oak acorns. It was so delicious! I used 2 and 1/2 TBS sugar and it came out great.
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See AlsoSoul Cakes recipe for Samhain
edmunddiggle3
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-
thank you so much for the instructions re preparing the acorns for consumption! it's rare knowledge nowadays.
David S.
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Tweaks
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RECIPE SUBMITTED BY
KnittinKitten
Asheville, North Carolina
- 2 Recipes
I am a Northern transplant living in the American South. I love the weather and the people, and my city is so diverse and cultural! I am very happy here.I enjoy knitting and cooking, especially in the wintertime- it gets too hot in the summer!I'm trying to become vegetarian, possibly vegan, and this lifestyle change has given me the opportunity to experiment with a new range of foods and recipes. It's quite an adventure!
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