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1
Heat oven to 400 degrees.
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2
Grease a loaf pan.
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Sift together dry ingredients in a bowl.
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4
In a separate bowl, combine egg, milk, and oil.
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5
Combine dry and liquid ingredients.
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Stir just enough to moisten dry ingredients.
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7
Batter will be a bit lumpy.
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Pour into a greased pan, bake at 400 degrees for 30 minutes.
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9
Acorns are very easy to use, similar to chestnuts.
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10
First examine the acorns as you pick/gather them.
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11
Throw away any that are wormy/moldy/cracked/etc.
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12
Next, shell them.
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13
Early in the season (August-September) the shell is usually soft enough to cut through.
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14
Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
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15
Taste the raw acorns- if they are bitter, they need to be boiled.
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Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
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When the water no longer turns brown (looks a lot like tea), the acorns are ready.
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18
The next step is to roast the acorns slightly.
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Use a warm oven, no more than 250 degrees.
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20
Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
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21
Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
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22
They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.
