Acorn Ginger Bread

Acorn flour is delicious. A bit (well, more than a bit), time intensive to actually get the flour from the acorns, but once you do, you can treat it just like regular flour. I like to use 1/3 acorn to 2/3 white flour in recipes.  It gives the bread/cake/muffin/ice cream, a really great nutty fullness which I really like. I won’t go through the actual acorn processing steps here, but there are many great guides already online for that. Here is a great recipe that we made for the last Wild Kitchen. We served it with plain old vanilla ice cream, but it’s also good with whipped cream or creme fraiche.

Ingredients:

  • 1 cup leached acorn flour ( this is pretty hard to come by if you don’t make your own, we have it from time to time for sale.
  • 1 1/3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 cup molasses
  • 3/4 cup hot water
  • 1/2 cup butter, room temperature
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Preparation:

Grease and flour a 9-inch square baking pan . Heat oven to 325°.Combine all ingredients in a mixing bowl; beat on low speed of electric mixer until ingredients are combined. Scrape the sides of the bowl and increase mixer speed to medium; beat for about 3 minutes longer. Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Cut into squares and serve with freshly whipped cream. To serve leftover gingerbread, warm slightly in the microwave for about 15 to 20 seconds.

This gingerbread freezes well: cut into squares and wrap individually. Thaw and warm in the microwave just before serving.

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~ by foragesf on January 4, 2010.

2 Responses to “Acorn Ginger Bread”

  1. Thank you for this. Now to make the flour!!!

  2. I think it’s pretty neat you can make your own acorn flour using acorns you’ve foraged yourself. I am intrigued. Too bad there aren’t any oak trees here in Kuching.

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