Acorn Cakes
Steven Golieb has written multiple books on edible wild plants and is the owner of Edible Wilds, a natural food company.
This recipe is featured in Acorns for Bread & Breakfast - How to Eat Them Safely
Courtesy of V. Hamilton
- Servings Makes 12 cakes
Ingredients
- 236 ml (1 cup) acorn meal
- 236 ml (1 cup) cornmeal
- 59 ml (¼ cup) honey
- 14 ml (1 tablespoon) melted butter or oil
- Pinch of salt
Preparation
- In a large bowl combine all ingredients. Add enough warm water to make a moist but not sticky dough. Mix well and divide into 12 balls of equal size. Cover and allow to rest for 10 minutes.
2. Lightly moisten your hands with water and pat the balls into thick tortillas.
3. Heat an ungreased cast-iron skillet over medium-high heat. Add the cakes to the hot pan and cook on one side until the edges start to become dry and the undersides are lightly browned (lift a cake with a spatula to check for doneness). Flip the cakes and lightly brown on the other sides. Serve warm.
Steven Golieb
Steven Golieb is the owner of Edible Wilds, a small natural food company that specializes in native and wild edible plant products. He has studied Environmental Science at Utah Valley University and Excelsior College, written multiple books on edible wild plants, and has taught classes on plant identification. Steve continues to create new products utilizing edible wild plants for his company and currently lives in Millinocket, Maine, USA.
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