Acorn Meal ~ Traditional Native American Food
Nutritional Info
- Servings Per Recipe: 47
- Amount Per Serving
- Calories: 193.4
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 0.0 g
- Protein: 2.9 g
View full nutritional breakdown of Acorn Meal ~ Traditional Native American Food calories by ingredient
Introduction
Acorns taste like a cross between hazelnuts and sunflower seeds and were nearly as important a food to Native Americans as corn, squash and beans.Cherokee, Apache, Pima, Ojibwa, and most all other Native Americans tribes across the oak growing North and South America routinely harvested and used acorn nuts from oak trees and they taught early settlers how to harvest and use acorns, corn and other traditional foods too. Acorns taste like a cross between hazelnuts and sunflower seeds and were nearly as important a food to Native Americans as corn, squash and beans.
Cherokee, Apache, Pima, Ojibwa, and most all other Native Americans tribes across the oak growing North and South America routinely harvested and used acorn nuts from oak trees and they taught early settlers how to harvest and use acorns, corn and other traditional foods too.
Number of Servings: 47
Ingredients
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Gather Fresh Acorn Nuts that have fallen from Oak trees.
Tips
Examine acorns carefully. Throw away cracked, moldy wormy and defective ones. Shells are soft enough to cut through in August and September, use a nut cracker later in the season.
Many Native Americans still gather acorns, both to use themselves and to sell in Mexican markets.
Thank you: Jackie Clay "Harvesting the wild: acorns"
Directions
Preparation:
1. Gather your acorns and examine each one individually.
2. Throw away any cracked, moldy, wormy or defective ones.
3. Shell the acorns. Shells are soft enough to cut early in the season through August and September. You may need to use a nut cracker later in the season.
4. Boil raw acorns until the water no longer turns brown. Acorns have a bitter tonic that needs to boiled off. Change the water and boil acorns 2 or 3 times until the water is clear.
Cooking Method:
1. Preheat the oven to 250 degrees F
2. Drain the boiled acorns by using a colandar. Place the colandar in the sink. Pour in the acorns and let them drain.
3. Place the nuts on a baking sheet in a single layer.
4. Bake slowly for 90 minutes.
5. Remove from the oven and let them cool.
Once the acorns are cool, grind the dry nuts to a texture of corn meal using a food processor.
Serving Size: 2-4 cups of flour
1. Gather your acorns and examine each one individually.
2. Throw away any cracked, moldy, wormy or defective ones.
3. Shell the acorns. Shells are soft enough to cut early in the season through August and September. You may need to use a nut cracker later in the season.
4. Boil raw acorns until the water no longer turns brown. Acorns have a bitter tonic that needs to boiled off. Change the water and boil acorns 2 or 3 times until the water is clear.
Cooking Method:
1. Preheat the oven to 250 degrees F
2. Drain the boiled acorns by using a colandar. Place the colandar in the sink. Pour in the acorns and let them drain.
3. Place the nuts on a baking sheet in a single layer.
4. Bake slowly for 90 minutes.
5. Remove from the oven and let them cool.
Once the acorns are cool, grind the dry nuts to a texture of corn meal using a food processor.
Serving Size: 2-4 cups of flour
Member Ratings For This Recipe
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