Tuesday, October 18, 2005

Acorn Bread

Most place in the world their are Oak trees which grow acorns. You can eat acorns after you have leached them of the tannin (think tanning leather). The Native Americans used to put the acorns into stream beds for a few days to leach then but their are other quicker method you can use but using hot water.

Acorn Bread
1 cup acorns
1/2 cup cornmeal
1/2 cup whole wheat flour
1 teaspoon slat
1 tablespoon baking powder
1 egg
1/2 cup honey
3 tablespoons cooking oil
1 cup milk

Combine flours, cornmeal, slat and baking powder. Combine egg, honey, oil and milk. Add to dry ingredients, mixing a little at a time. Pour into greased pan and bake in 350 degree F. Oven for 20 to 30 minutes, or until toothpick inserted comes out clean.

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