Acorn Quick Bread

by foodsmarty

Acorn Quick Bread

Gluten-Free

Acorns are extremely high in protein and healthy fats with a delicious sweet nutty taste. If you cannot get your hands on some, pick local acorns and process them appropriately. Or try substituting buckwheat flour, almond/pecan meal flour or navy bean flour in the recipe here. Blue cornmeal is not genetically modified corn so it can be used in small amounts diets that are otherwise corn free or designed for low inflammatory reasons. The cornmeal and lentil flour lend a similar texture of this recipe to cornbread. Use this recipe as a cornbread substitute in your meal planning.

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½ c acorn flour (or other bean flour)

1/3 c organic blue cornmeal

2 T almond flour

¼ c garbanzo flour

¼ c brown rice flour

½ c lentil flour

1 T baking powder

scant 1 t salt

1 c soy milk

1 egg (only use organic and local eggs)

¼ c local honey

1 T avocado oil or other liquid fat

Mix dry ingredients and add wet to dry in the order listed. There is no need to mix all wet ingredients together before adding to dry. Blend thoroughly and then put in a hot pan that has 2 T of avocado or melted coconut oil or canola oil. Bake at 350 for 35 min.

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Served with all other  local food: oranges (juice) and arugula from Johnson's Backyard garden, mushrooms from Kitchen Pride, and amazing duck eggs from Suzanne at the Bee Caves Farmers Market

Served with all other local food: oranges (juice) and arugula from Johnson’s Backyard garden, mushrooms from Kitchen Pride, and amazing duck eggs from Suzanne at the Bee Caves Farmers Market.

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