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Those acorns you see everywhere from local oaks? Try some in your next recipe



Acorn recipes

Note: All recipes require leached acorns, with tannins removed by soaking acorn flour or pieces in cold water; repeat until water is clear.

Source of following recipes: Frank Zika’s adaptation of recipes found in The Settlement Cookbook.



½ cup acorn flour

½ cup whole wheat flour (or use all acorn flour for denser pancakes)

¼ tsp salt

1 egg, beaten

1 cup milk

1 tsp melted butter

Sift the dry ingredients. Add the egg and milk, and stir gradually to make a smooth batter; add butter. Bake on heated skillet or griddle.


Acorn Griddle Scones

1 cup whole wheat flour

1 cup acorn flour

1 tsp cream of tartar

½ tsp salt

½ tsp soda

¼ cup butter

½ cup buttermilk

Mix dry ingredients; add butter and mix with fork or hands. Add buttermilk. Form into golfball-size mounds and bake at 425 degrees for 10-15 minutes.


Acorn Corn Bread

1 ¼ cups white or wheat flour

¾ cup acorn flour

4 Tbsp sugar

3 tsp baking powder

1 tsp salt

1 cup milk

1 egg, beaten

3 Tbsp butter, melted

Sift the dry ingredients. Add milk, egg, and butter. Beat well and bake in an 8-inch geased pan at 400 degrees for 30-40 minutes.


Buttermilk Acorn Bread

2 cups acorn flour

1 cup wheat flour

½ tsp sale

1 tsp baking soda

 1Tbsp sugar

1 Tbsp butter, melted

1 egg, beaten

1 ½ cups buttermilk

½ cup chopped nuts

Mix the dry ingredients. Add the rest and stir well. Place in well-buttered loaf pan and bake at 350 degrees for 35 minutes.


Source of following recipes: Acorns as Food by David Bainbridge, Sierra Nature Prints. Used with permission.


Peggy Edward's Unleavened Acorn Bread

Grease 3 loaf pans.                        Mix thoroughly:

l cup oil                                    3-3/4 cups leached and ground acorn meal

5 beaten eggs                                    1-1/8 cups whole wheat flour

1-1/4 cups honey                        1-1/2 tsp. salt

1-1/2 tsp. vanilla                        1/2 tsp. baking powder

1-1/2 tsp. cinnamon                        1-1/2 tsp. baking soda

Add pine nuts, dried elderberries, currants and/or etc. Pour mixture into pans and bake at 350o for 1 hour or more.


Catherine Gearing's Leavened Acorn Bread


1-2/3 cups milk

1 Tbsp salt

3 Tbsp sugar

1/4 cup shortening

3/4 cup warm water

2 packages active yeast or 2 cakes compressed yeast

4 cups flour                                    3 cups acorn flour

Combine milk, sugar, salt, and shortening and beat until bubbles appear and shortening melts. Cool to lukewarm. Put water in a bowl. Mix in yeast. Combine flour and acorn flour, then add to mixture. Beat until smooth; add enough remaining flour until dough is easy to handle. Turn onto a floured board. Knead 5 minutes or until smooth and elastic. Put dough in a large greased bowl. Turn over to bring greased side up. Cover with damp towel. Let rise at 85o for 1-1/2 hours or until doubled. Grease two loaf pans, punch dough down. Turn out onto board and knead to distribute air bubbles. Divide in half. Shape each half into a loaf, and place in loaf pans. Cover. Let rise 1 hour. Bake at 425o for 25-30 minutes.


Mediterranean Soup

8 oz. garbanzos

8 oz. acorn chunks or meal

1 1/2 cups water

2 cups chicken or vegetable broth

1/3 cup olive oil

1/3 cup fresh mint leaves (1/2 tsp. dry) or basil

lemon juice from one lemon

1/2 to 1/4 cup parsley sprigs

3 tsp. chopped garlic

1 small onion, chopped fine

1/4 tsp. salt (optional)

Simmer beans and acorn chunks in broth until tender. In blender, combine olive oil, mint, parsley, lemon juice, garlic and mix with masher. Add 1/2 beans and acorns and reblend. (Chicken or turkey chunks can be added for more body).


(Acorns work particularly well in soups and stews).



In a bowl, blend together:

1 egg

1 Tbsp. honey or sugar

1 Tbsp. cooking oil

1/2 cup acorn flour

Then add:

1/2 cup cornmeal

1/2 cup whole wheat flour

2 tsp. of double-acting baking powder

1/2 tsp. salt and a pinch of cinnamon

Stir enough milk into the above mixture to make a thin batter. Then pour the batter out onto a hot, greased skillet and fry the cakes slowly on both sides until brown. Serve with plenty of butter and honey.



Beat together in a bowl:

2 Tbsp. cooking oil

3 Tbsp. molasses

1 egg

Stir in:

1/2 cup milk

1 cup acorn flour

Then add:

1 cup whole wheat flour

1 tsp. double-acting baking powder

1/2 tsp. soda

1/4 tsp. salt

1/2 tsp. ginger

Stir quickly until all the dry ingredients are moistened and the batter is slightly lumpy. Then pour the batter into a greased muffin tin and bake at 425oF for 20 to 25 minutes. Remove the tin from the oven, allow it to cool five minutes, turn the muffins over and serve.


E. S. O'Neill’s Acorn Pound Cake

Blend together in bowl:                                                In another bowl, sift together:

1/2 cup cooking oil                                                1-1/4 cups all purpose flour

1 cup sugar                                                            1/8 tsp. salt

2 eggs                                                                        1/2 tsp. cream of tartar

1/2 cups acorn meal                                                1/4 tsp. soda

Stir the second mixture into the first (a small amount at a time) alternately with 1/4 cup of milk. Add 1/2 tsp. of vanilla extract and 1/4 tsp. of mace and beat well. Pour the batter into an oiled and floured circular pan (8" inside diameter) and bake at 350o for about one hour.

(E. S. O'Neill, 1977).


Datori Mook

This Korean dish uses the acorn blocks (like tofu) available at Korean food stores.


Acorn (oak nut) jelly—1/2 lb cut into cubes

2 large garlic cloves, chopped or mashed

4 scallions, chopped

1 green pepper, sliced

Soy sauce (to taste)

Black pepper (to taste)

Ginger (fresh grated root—1Tbsp or more)

Beef strips 1/4 lb (optional)

Heat cooking oil in a wok or frying pan. Mix garlic and onions and cook until transparent. Add ginger, pepper, green pepper, soy sauce and acorn jelly.


Preparing acorn gel the Korean Way

1. Shell acorns

2. Crush acorns

3. Put in a big pot with a hole in the bottom with cheesecloth over the hole

4. Run water over the acorns for five days (or until sweet)

5. Put acorn mush in a mixer, add water and mix until creamy

6. Pour off excess water

7. Put mush in pot, add fresh water and boil

8. Put in refrigerator in a bowl of desired shape, maintain a little water on top to keep it from drying out.

9. Slice or cube jelled acorn mush, use like tofu.

The jelled acorn takes up sauce flavors very well and is very pleasant to eat.


Acorn Cookies

Recipe courtesy of William Tietje, Central Coast Natural Resource Specialist, U.C. Cooperative Extension, San Luis Obispo


1 cup brown sugar

2/3 cup shortening

2 eggs

1 cup buttermilk

1 tsp vanilla

2 cups flour

½ tsp nutmeg

1 tsp cinnamon

1 tsp baking powder

1 tsp soda

½ tsp salt

Stir in last: 1 cup oatmeal, 1 cup acorn




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