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November brings a nice bumper crop of wild nettles. Which, in my house, gets to become one with homemade chicken soup. And to accompany the soup, what could be more appropriate for this season of nuts? Acorn Johnnycakes!
I can't take a whole lot of credit for these, however I will say that I am proud of helping to cultivate a wee bit of primitive skill and resourcefulness in my kiddos. My twelve year old son came up with these luscious and simple cracker-cakes. We were completely blown away by how delicious they were, with the richness of the acorn meal, the crispy fried outside, and the soft, warm inside. The crunchy texture of the yellowdock seeds adds another layer of interest and wild nutrition.
Acorn Rosemary Johnnycake Recipe:
(Makes about 10-14 cakes)
- 3 C Flour (of choice - whole wheat, almond, etc)
- 1/2 C ground Acorn Four/Meal
- 1/2 C Yellow Dock seeds, whizzed in a food processor
- 3 cloves fresh garlic
- 1/2 tsp garlic powder
- oregano and/or rosemary to taste (about 1/2 tsp)
- 1 tsp, approx, of Salt
- 1 tsp approx, of baking soda
Add enough filtered or well water, or almond milk, to create a malleable dough, like play dough
Create thin patties, as though you were going for crackers. Fry them in a cast iron pan with a layer of unrefined coconut oil, on medium heat. Flip them once like you would a pancake. They will get toasty on the outsides and rise a little bit due to the baking soda. Sprinkle a pinch of salt on the tops just before removing them from the pan.
Eat them warm! They are not so good once they have rested. But when they are warm ... ooohh la la so delicious! We ate them with big globs of goat cheese. m m m
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| Foraging friends ;) |
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