Peggy Carkeet's Acorn Bread

The dark color of acorn meal deters some people, but shouldn't. It make an excellent acorn bread.


| September/October 1984



acorn bread - loaf of dark bread

Because acorn meal is dark, acorn bread will general be dark.


Photo by Fotolia/Natika

This one-of-a-kind bread fairly begs to be eaten. Although acorn meal adds a flavor element, it isn't the sole reason; in fact it's more a complement to the honey, vanilla, currants, and pine nuts.

Peggy Carkeet's Acorn Bread

1 cup of oil
5 beaten eggs
1 1/4 cups of honey
1 1/2 teaspoons of vanilla
3 3/4 cups of acorn meal
1 1/8 cups of whole wheat flour
1 1/2 teaspoons of salt
1/2 teaspoon of baking powder
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of cinnamon currants, pine nuts, or elderberries (to taste)

Thoroughly mix the first 10 ingredients, then add (to taste) currants, pine nuts, or dried elderberries; pour the batter into three greased loaf pans; and bake the dough at 350°F for an hour or more.

For more acorn recipes see Acorn Nuts: The Grain that Grows on Trees.




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