I fell in love baking with acorn flour a handful or so years ago after a local dropped of a few bags she had harvested and processed (talk about a local food challenge).
Although I don’t quite have the time to do the entire process myself, I did find someone who could do it for me. Acorn flour is easily incorporated into any baked goods or breads for that matter. I find it gives a pleasant, nutty taste to whatever recipe you use it.
Acorns are an excellent source of fiber and Vitamin A. Acorn flour is often used for controlling blood sugar levels because it is low in fat, high in carbohydrates.
One of my favorite ways of using acorn flour is our family’s traditional cornbread recipe
- 1 cup all-purpose flour (I use unbleached, organic flour minus 1 tablespoon and replace the tablespoon with 1 tablespoon acorn flour)
- 1 cup yellow cornmeal (I like using the medium ground - gives it a better flavor, texture)
- 2/3 cup white sugar (I use raw, turbinado sugar)
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg (duck egg preferably)
- 1 cup milk
- 1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
For the holidays, you can purchase my very own acorn baking mixes at the Front Porch Farm Stand or online
In the city, we may not be able to grow fields of wheat but there are certainly plenty of oak trees.
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