How To make Acorns
Ingredients
1
cup
butter, melted
3/4
cup
brown sugar, firmly packed
1 1/2
cups
pecans, fine, chopped, divided
2 1/2
cups
flour, sifted, all-purpose
1/2
teaspoon
baking powder
1
cup
semi-sweet chocolate chips
Directions:
This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.
Preheat oven to 375 degrees F.
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed.
Shape dough into 1-inch balls. Slightly flatten by pressing balls onto un-greased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375 degrees F. Remove from oven and cool on wire racks.
In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water.
Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate.
Yield: 3 dozen.
How To make Acorns's Videos
Acorns: A forgotten superfood | Marcie Mayer | TEDxThessaloniki
Marcie Mayer has devoted her work to harvesting, processing and researching acorns. As a superfood, acorns meet many of our food challenges in the 21st century. However, even though oak trees are abundant in so many countries, acorns have been forgotten and have even been mislabelled toxic. In her talk, Marcie Mayer demystifies the role of acorns by highlighting their nutritional, dietary and health value in our lives. She believes that harvesting acorns benefits our environment, our economy and our health.
Βελανίδια: Η υπερτροφή που έχουμε ξεχάσει
Η Marcie Mayer έχει αφιερώσει το έργο της στη συγκομιδή, τη διαδικασία και την έρευνα των βελανιδιών. Ως υπερτροφή τα βελανίδια πληρούν πολλές από τις διατροφικές προκλήσεις του 21ου αιώνα και είναι άφθονα σε τόσο πολλά μέρη του κόσμου. Παρόλα αυτά δεν αποτελούν βασική διατροφική πηγή για τους ανθρώπους και έχουν λανθασμένα χαρακτηριστεί τοξικά. Στην ομιλία της, η Marcie Mayer απομυθοποιεί την εικόνα που έχουμε για τα βελανίδια σήμερα και εξηγεί τη διατροφική και θρεπτική αξία τους, καθώς και τα οφέλη για την υγεία μας. Πιστεύει ότι η συγκομιδή βελανιδιών κάνει καλό στο το περιβάλλον, την οικονομία και την υγεία μας.
Intro music by audionautix.com
When Marcie Mayer last spoke at TEDx Thessaloniki in 2012, she had only just begun working on what would later become her life's work: acorns.
Marcie has created a network of people in Greece and Turkey who now collect and sell acorns for her artisanal food production company on Kea island. Besides developing and marketing recipes with acorns, Marcie manages the exportation of acorn caps for traditional leather tanning in Germany and Turkey. The longer she works with acorns, the more applications surface and she is now cooperating with a major natural cosmetic company to use the byproduct from acorn flour processing in cosmetics and elsewhere. Marcie's life on Kea is very far from her Silicon Valley upbringing and university experience at UC Berkeley. She was recently awarded for Innovation by the Athens Chamber of Commerce Business Woman Forum. Her company OAKMEAL was launched in 2015 and her products have received many prestigious awards in Belgium, France, Germany and Greece. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at
How to make FLOUR from ACORNS
In Part 3 of the Acorn Bread series, we'll be learning how to leach our acorns and grind them into flour! Acorns contain tannins which are not good if consumed in excess and further are bitter and astringent.
Leaching is the process of removing those tannins which will yield acorn flour that will make delicious and healthy bread!
Huge thanks to the channel, Insteading, for providing the Hot Leaching method footage! See their fantastic Acorn Foraging and Eating video here -
TIMESTAMPS:
0:00 - Premise
0:13 - Introduction
0:45 - Why you need to leach acorns
1:13 - Two methods of leaching
1:30 - Grinding Acorns into flour
2:38 - Leaching process
3:17 - How to know when leaching is done
4:12 - Drying flour
5:50 - Conclusion
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Bread From Acorns (1933)
( b/w, silent) Guy D. Hasselton’s Travellettes presents… Featuring Maggie nee Tra-Bu-Ce. Photographed by Guy D. Haselton. Copyright MCMXXXIII Passed by The National Board of Review
About how Native Americans used acorns to make bread.
We digitized and uploaded this film from the Orgone Archive. Email us at footage@avgeeks.com if you have questions about the footage and are interested in using it in your project.
How to eat acorns, but maybe don't
Thanks to Trade Coffee for sponsoring this video! Get $30 off a subscription with Trade:
1993 paper on squirrels and oaks:
1991 paper on how traditional clay processing of acorns adsorbs tannic acid:
2003 booklet on the Pomo people from the Hearst Museum of Anthropology at UC Berkley:
How to Eat Acorns
Acorns aren't edible raw, but a bit of preparation lets you eat them safely, by removing the tannins.
Acorns Home Processing - Cold Water Method
Marcie demonstrates her simple cold water method for getting acorns ready to eat from her kitchen on Kea island in Greece. Watch as she uncovers new ways to enjoy acorns as an ingredient throughout the year.
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Thanks for watching and have an excellent day!