Acorn Bread Recipe

This recipe came to me via my friend Richard Cleveland, teacher of primitive living skills in western North Carolina. Check out his site, LoveTheEarth.com, and sign up for a class or two, they’re highly educational and loads of fun!

Additionally, at the bottom of this blog I have included a wonderful video with Arthur Haines giving a very thorough session on the how to’s of “processing” acorns. Your acorns must be processed properly to make them a safe, healthy and nutritious food.

You may also be interested in: Gathering and Processing Acorns for Food by Arthur Haines

Self Reliance Tip of the Month by Richard Cleveland

Acorns! Acorns are very abundant this year. I’ve gathered several baskets of them. Why? To make acorn bread of course! That’s right, acorns can be made into a delicious and extremely nutritious bread. It amazes me that people ignore this abundant food source. It does require some preparation though. Here’s the recipe…
Ripe acornsAcorn Bread Recipe

  • 1 cup processed acorn nuts
  • 1 cup whole grain flour (I use 1/2 cup corn meal & 1/2 cup flour)
  • 3 T. oil
  • 1 t. salt
  • 1 T. Baking Powder
  • 1/4 cup Honey
  • 1 cup Milk
  • 1 egg

[note: watch the video below to learn how to properly process your acorns]

Bake at 350 degrees F for 20-30 minutes until an inserted toothpick comes out clean. Drizzle with honey…makes one 5×9 loaf. Serves 4-6. Don’t turn your back… it disappears quick!

***Since you’re using wet acorn meal, I usually add a little more dry flour if the batter is a little thin or add milk if too thick. If you’re a banana bread or muffin maker, you’ll know what to do:) Experiment, it’s fun!

You May Want To Add To Your Emergency Preparedness Kit:

  • Flour – Know that flour, already ground, will turn rancid within a year. Keeping ‘Wheat Berries’ in your kit will last much longer but you will need a means by which to grind them to make them into flour. Try grinding some yourself to see if you’re up to doing the work… or, if you prefer to rotate your stash of flour every 6 months.
  • Baking Powder
  • Powdered Milk – If you’re not likely to be around any milking goats or cows.
  • Powdered Eggs – If you’re not likely to be around any laying chickens or ducks.
  • Salt

Other Articles on Simple Cooking and Outdoor Skills:

Ash Cakes / ‘Stick Bread’ Recipe
Lentil Salad
How to Make Goat’s Milk Chevre Cheese

Some of my most trusted and loved wildfoods books and field guides…

In this video, Arthur Haines provides great detail on the nuances of properly processing acorns for flour…

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Disclaimer:
This site does not provide medical advice. My purpose is to share experiences and information as I seek to improve the health of my family through a real food and natural lifestyle. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.

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