A while back, I wrote a couple of blogs on acorns and their uses. These blogs included how to process them for eating. Go to the following links to read them, Acorns Uses of Acorns. Today I want to add more information on cooking with acorns. In my area, there are lots of acorns on the ground and they are ready to be picked up.
After you have leached the tannic acid out following the instruction from the above links, here are a couple of recipes you can try. Since acorns do not have gluten, its flour will not make leaven bread without assistance.
Here is a recipe for using acorn flour in a leaven bread. This comes from the book “Cooking with Spirit – North American Indian Food and Fact” by Darcy Williamson.
- 6 tbl Cornmeal
- ½ cup cold water
- 1 cup boiling water
- 1 tsp salt
- 1 tbl butter
- 1 package active dry yeast
- ¼ cup lukewarm water
- 1 cup mashed potatoes
- 2 cups all purpose flour
- 2 cups finely ground leached acorn meal
Mix the cornmeal with one-cup cold water, add boiling water and cook for 2 minutes, stirring constantly. Add salt and butter and allow to cool to lukewarm. Soften the yeast in the ¼ cup of lukewarm water. Add the remaining ingredients to the corn mixture, along with the yeast. Knead to a stiff dough. The dough will be sticky. Cover and let rise in a warm place until doubled in bulk. Punch down, shape into two loaves, cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.
- 1 lb stewing beef
- ½ cup finely ground acorn meal
- Salt and pepper to taste
Place beef in pan and cover with water. Simmer until the beef is tender. Remove the beef from the liquid and cut into small pieces. Return the meal to the liquid and stir in the acorn meal. Add salt and pepper to taste. Cook until thickened. You can add any other vegetables that you have to this stew.
While acorns do not have gluten, they can be used in making unleavened bread, similar to tortillas or mixed with flour as a means of extending your flour. Learning cooking with acorns, can be a good food source after TEOTWAWKI.