Acorn Recipes

 

Acorn Flour Recipes:

Acorn Pancakes

1 cup acorn flour
1 cup white flour
1 tsp salt
2 tsp baking powder
2 eggs
¼ cup oil
½ cup honey
2 cups milk

1. Mix dry ingredients first.
2. Add wet ingredients and mix together thoroughly  (Note: the secret of keeping pancake batter from getting lumpy is to be sure to add all the wet ingredients before mixing.) 
3.  Adjust consistency by adding a little more milk or a little more flour if it’s too thick or thin.  Pancake batter should be thin enough to pour, but not runny.
4.  Cook on oiled grill.
5.  Top with butter and Maple Syrup.
  

 

Acorn “Corn”bread

1 cup acorn flour
1 cup white flour
2 tsp baking powder
¾ tsp baking soda
1 tsp salt
2 large eggs
½ cup or honey
¼ cup oil or butter
1 cup milk (buttermilk is best!)

1.  Mix dry ingredients together.
2.   Add all the rest of the ingredients and blend until smooth.
3.  Pour batter into a 9x9 baking pan, or 10-inch cast iron frying pan
4.  Bake at 375  for 25 minutes.
5.  Serve hot with plenty of butter!  Honey or maple syrup is good on it too!

 

Acorn Brown Bread

This bread is baked by steaming it in empty tin cans for 2 hours.  It was a popular way to make bread in the olden days when the woodstoves were hot all day long.  It method of baking bread is a bit foreign to us nowadays, but this bread is unimaginably moist and delicious.  You used to be able to buy it in a can at the grocery store but I never see it for sale anymore.  Using Acorns instead of cornmeal makes this an extra special treat!

1 cup Acorn flour
2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
2 cups buttermilk
3/4 cup molasses
1 cup chopped raisins

1. Mix all the ingredients together  to form your batter.
2. Take some clean empty 16-oz tin cans and grease them inside.
3.  Pour batter 3/4 full into each can.  This recipe will fill 3 or 4 cans. 
4.  Put a layer of aluminum foil over each can and secure it tightly with rubber bands.
5.  Set the cans on a canning rack in your canner and put a couple inches of water at the bottom.
6.  Put the lid on the canner and let the cans steam for 2 hours.  Be sure to check the water occasionally and replenish if needed.
7.  Let cans cook completely before removing the 'loaves' of bread.
8.  Slice and serve.

  Acorn Molasses Cookies

These cookies are heavenly, although the spices and molasses tend to dominate the flavor of the acorns, so a person wouldn’t know they had acorns in them unless you told them. A good way to sneak some into a skeptic!

¾ cup brown sugar
¾ cup butter
1 lg. egg
¾ cup molasses
1 1/4 cups acorn flour
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 ½ tsp ginger
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice

1. Cream the brown sugar and butter together.
2. Add egg and molasses, and mix thoroughly.
3. In a separate bowl, mix together flour, acorn flour, baking soda, salt and spices.
4. Add dry ingredients to wet and mix thoroughly.  Batter should be soft rather than stiff, but not runny.
5. Drop by rounded spoonfuls on to a cookie sheet.  Flatten then with your palm and sprinkle with sugar crystals.
6. Bake at 325 for 8-10 minutes.  Be sure not to over-bake, as the bottoms burn easily. 

To make these cookies extra special good, cream together 1 package of softened cream cheese and 3 Tablespoons of maple syrup.  Frost the bottom side of a cookie and stick another cookie on, creating a cookie sandwich.  Scrumpdillyiscious!!!!

Acorn Muffins w/Wild Apples and Hickory Nuts

This recipe uses 4 wild ingredients if you sweeten it with maple syrup.  These are non-dairy muffins and very moist and good.

2 ½ cups grated wild apple, peeled and cored first
2 cups raisins
1 ½ cups boiling water
3 Tbsp. oil

1 cup + 2 Tbsp maple syrup (or honey)
1 ½ tsp cinnamon
1 ½ tsp allspice
½ tsp cloves
1 ½ tsp salt

1 ½ cups Acorn flour
1 ½ cups flour, white or wheat
1 ½ tsp baking soda
¾ cup hickory nuts (or walnuts)

1.  Pour boiling water over grated wild apples and raisins.  Top with oil and let stand for 10 minutes.
2.  Add honey and spices (including salt), then allow to cool.
3. Sift together dry ingredients, add walnuts and combine with the wet ingredients.
4.  Spoon into well-greased muffin pans.
5.  Bake for 15-20 minutes at 350.

 

Acorn Gingerbread

I got inspired to make this recipe after making the Acorn Molasses cookies.  Acorns and molasses are a match made in heaven!

1 ¼ cups Acorn flour
1 ¼ cup flour (wheat or white)
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
2 eggs
½ cup sugar
1 cup molasses
½ cup oil
1 cup boiling water

1. Sift dry ingredients together
2. Combine eggs, sugar, molasses, and oil in separate bowl.
3. Mix together, add boiling water and stir until smooth.
4. Bake at 350 for 40 minutes,

Acorn Gingerbread is really good served warm with fresh whipped cream on top!

 

Whole Acorn Recipes:

Acorn Hotdish
4 cups Acorns
1 small onion, chopped
½ tsp thyme
1 tsp salt
½ tsp pepper
2 cups soft breadcrumbs (4 slices of bread)
2 eggs
¼ cup sesame seeds
¼ cup oats
3 cups cubed cheese (1 lb)

1.  Cook acorns in water until they are soft.  (Skip this step if using frozen acorns).
2.  Mash acorns somewhat with a potato masher. 
3.  Combine with remaining ingredients.
4. Add a little water if it seems dry.
5. Spread into a greased 9x9 square pan or 9x5 loaf pan.
6. Sprinkle sesame seeds and oats over the top.
7. Bake at 350 for about 45 minutes.

 

Acorn Burgers
This recipe is an old favorite of mine from The Farm cookbook.  It is originally intended for leftover soybean pulp from making soy milk and tofu, but it adapts quite nicely to acorns!

5 cups rehydrated acorn meats
2 tsp salt
1 cup oats or 1 cup flour
½ tsp pepper
1 Tbsp garlic powder
2 tsp oregano
1 tsp basil
1 onion, finely chopped

1.  Mash the acorns with a potato masher
2.  Mix all ingredients together.  The batter should be quite stiff.
3.  To make patties, roll into a ball about the size of an apricot, flatten to about ½” thick.
4.  Fry in a generous amount of oil so they’ll be crispy on the edges.

Serve just like a hamburger or veggie burger, on bread with all the fixings.

 

Chili Con Acorn
I have to give credit to Sam Thayer for this one.  He serves up Acorn Chili every year at the Midwest Wild harvest Festival here in Wisconsin.  This isn’t his recipe, but it’s his idea, and it’s a good one!

4 cups acorns, rehydrated
1 lg onion, chopped
2 cloves garlic, minced
1 Tbsp chili powder
½ tsp salt
1 tsp ground cumin
1 tsp oregano
½ tsp Tabasco sauce
1 can (16oz) chopped tomatoes
1 can (16 oz) kidney beans

1.   Saute acorns with onion and garlic in a heavy-bottomed pot.
2.   Stir in remaining ingredients.
3.   Heat to boiling, reduce heat and simmer for at least an hour. 

Note:  A crockpot works great for this recipe, you can give it a long slow simmer that way without having to worry about scorching it. 

 

Acorn "Meat"loaf
If using dried acorn meats, you will need to rehydrate them before mixing the ingredients.  I rehydrate them by simmering in water until they are soft, much like cooking beans.

4 cups Acorns, somewhat chopped or mashed
1 cup milk
1 tsp dried sage leaves
1 tsp salt
½ tsp dry mustard
¼ tsp pepper
3 slices of bread, torn into small pieces OR ¾ cup oats OR ½ cup dry breadcrumbs
1 egg
1 clove of garlic, minced
1 small onion, chopped
1 Tbsp Worcestershire sauce
½ cup barbecue sauce

1.  Mix together all ingredients except barbecue sauce.
2.  Shape mixture into a loaf pan. 
3.  Spoon barbecue sauce over the top.
4.  Bake at 350 for about an hour.

Home       Herbwalk       Articles       Recipes