The thing I like about this recipe the most (besides the deliciousness!) is that it uses a lot of acorn meal. Most wild food recipes I come across only suggest adding wild foods to ordinary recipes in rather small quantities. I have acorns. I want to eat them. I don’t want to just disguise them in my convential dishes. This recipe is satisfying for that reason.
1.5 cups leached acorn meal
.5 cups sprouted flour (or regular flour)
3/4 cup dried huckleberries
1 tsp sea salt
1 heaping tsp baking soda
1 or 2 cups milk (try acorn milk!) add to consistency
it’s also good without the huckleberries.Share on Facebook