Acorn Black Walnut Bread

Acorn Black Walnut Bread

There one minute…..

gone the next! This acorn black walnut bread was a huge hit at Saturday’s Wild Food Workshop. Topped with butter we made ourselves, it was gone in about 5 minutes. One participant even emailed me later to say eating this bread was a religious experience! This recipe comes from my foraging friend Sam Thayer Price.

Acorn Bread

1 1/2 c whole wheat flour
3/4 c acorn flour (I used cold-processed southern live oak acorns)
1/4 c milk
1 c maple syrup (I used agave nectar)
1 c crumbled canned persimmons (I used applesauce)
1/2 c crumbled black walnuts (I used about 3/4 c)
1 T baking powder
1/8 c vegetable oil
1 1/2 eggs (great reason to double the recipe!)

Preheat oven to 350°. Mix flours and baking powder in small bowl. Combine milk, agave nectar, applesauce, vegetable oil and eggs in large mixing bowl. Mix well and stir in dry ingredients…adding black walnuts at the end. Pour into small, buttered breadpan and cook for roughly 45 minutes.

1 Comment

  1. Great recipe- I believe indigenous cali indian tribes used to make acorn bread, and wrap them in poison oak leaves!!! Sometimes it was ground and mixed in with the acorn meal- no idea what this did for the nutrition/taste.. is it urushiol-specific?? but I’d like to try it!

    Reply

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