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Acorn Recipes

Foraging for acorns is one of my big fall traditions. Looking for these little oak nuts as the colorful leaves fall from the trees is one of the most rewarding experiences. I eat pounds and pounds of acorn flour every year as it is a free, sustainable, local, and connective food.


These are crowd favorite acorn recipes I have developed over the years. Not included are the mess-ups or the recipes I didn't necessarily like. I provide these for free and only ask that you spread the word about Owl Eyes Wilderness Survival and give credit if you choose to use them.


It seems that you need to listen to the person's entire life story when you look up a recipe online, so I will save you that and get to the point. Acorn flour can be bought online, but I recommend making your own, as that connects us to the local landscape and gets us moving outside. If you would like to book an acorn processing class with Owl Eyes Wilderness survival, don't hesitate to reach out!

Freshly fallen acorns gathered with good friends.


ACORN BROWNIES

  • 2 cups buckwheat flour

  • 1 cup acorn flour

  • 1 cup maple syrup

  • 1 cup cacao

  • 2T maple sugar

  • 4 eggs

  • 1.5 cups yogurt

  • ¾ cup coconut oil

  • 1t salt

  • Spread in pan, bake at 350 degrees for 30-40 mins


ACORN ENERGY CRACKERS

  • ¼ cup acorn flour

  • 1 cup buckwheat flour

  • 1/6 cup hemp seeds

  • 2t maca powder

  • ¼ cup olive oil

  • 2 eggs

  • 3T honey

  • ¼ cup dried and ground black cherry

  • Spread thin on parchment paper, sprinkle salt on top, bake at 350 degrees for 20 mins


ACORN-CORN BREAD

  • 3/4 cup acorn flour

  • 1 ½ cup corn meal

  • ¼ cup coconut oil (melted)

  • 1/4t salt

  • 2 eggs

  • ¾ cup coconut milk

  • Spread into oiled 12x 8 pan Bake at 350 degrees for 40 mins


ACORN HAZELNUT BUTTER

  • 1.5 cups hazelnuts

  • ¼ cup olive oil

  • 2t cinnamon/pumpkin pie spice

  • ½ cup pecans

  • ½ cup acorn flour

  • ¼ cup maple

  • Mix everything together in food processor, refrigerate


Cleaned and dried acorns ready to be cracked and leached.


ACORN APPLE CRISP

  • 1.5T flax meal

  • 3T water

  • Mix together in separate bowl

  • 1 cup acorn flour

  • 1/16 cup maple sugar

  • 1/8 cup coconut milk

  • 1/8 cup coconut oil (melted)

  • Mix all ingredients together INCLUDING flax “egg”

  • 1T cinnamon

  • 3 apples skinned and sliced

  • ¼ cup melted coconut oil

  • 1/8 cup maple sugar

  • Mix together and lay in a small cast iron pan. Spread crust evenly on top.

  • Bake at 350 degrees for 50 mins


ACORN BERRY JAM SAUCE

  • 1.5T flax meal

  • 3T water

  • 1 cup acorn flour

  • 1/16 cup maple sugar

  • 1/8 cup coconut milk

  • 1/8 cup coconut oil (melted)

  • 2 cups raspberries

  • 2 cups blueberries

  • Spread in any oiled pan, bake at 350 degrees for 30 mins


Acorn nut meat.


ACORN CHOCOLATE CHIP BANANA BREAD

  • ¾ cup acorn flour

  • 1 cup buckwheat flour

  • 2t cinnamon

  • 2 t baking powder

  • Pinch of salt

  • 3 bananas

  • 1/3 cup coconut oil (melted)

  • ½ cup chopped pecans

  • ½ cup chocolate chips

  • ¼ cup honey

  • Put in oiled bread pan Bake at 350 degrees for 50 mins


VEGAN ACORN PUMPKIN BREAD

  • 2 cups pumpkin puree

  • 1 cup buckwheat

  • 1 cup acorn flour

  • 1.5T cinnamon

  • Pinch nutmeg

  • ½ cup maple sugar

  • 1t ginger

  • 1t all spice

  • ¼ cup melted coconut oil

  • 3T flax meal mixed with 6T water

  • 1 cup whole cranberries (optional)

  • Bake at 350 for 45 minutes in a bread pan or a small cast iron.


Leached acorn flour, ready to be made into one of these delicious recipes!


ACORN PANCAKES 1

  • 1 cup acorn flour

  • ¼ cup coconut milk

  • 1 egg

  • 3 T olive oil

  • 2 T hemp protein

  • Butter up skillet and pour batter on. Cook on both sides until done.


ACORN PANCAKES 2

  • 1/2 cup acorn flour

  • ¾ cup flour (gluten free pancake mix, or acorn)

  • 1 egg

  • 1 T olive oil

  • ¼ cup water

  • Handful blueberries

  • Butter up skillet and pour batter on. Cook on both sides until done.


BERRY CRISP

  • 1/2 cup acorn flour

  • 2 cups berries (raspberries, salmon berries, etc are “wetter” so you might need more flour)

  • ¼ cup chia flax mix (just flax is fine too)

  • Mix all together, put in bottom of cast iron

  • 2 cups acorn flour

  • ¼ cup coconut oil

  • ½ cup coconut milk

  • ¾ cup oats

  • ¼ cup maple sugar

  • Layer batter on top of berries, bake at 350 for 30 minutes or until crispy brown.


Don't know how to find, collect, store, or process acorns? Book an acorn processing class with Owl Eyes Wilderness Survival!

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