Food recipes
CHRISTOPHER’S ACORN BREAD
CHRISTOPHER’S ACORN BREAD
Ingredients:
1 cup acorn flour
¾ cup whole wheat flour
¼ cup carob flour
3 teaspoons baking powder
½ teaspoon sea salt (optional)
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil
Directions:
Mix well and bake in greased bread pan for about 45 minutes (or longer) at 250° F.
I use this exact same recipe for making pancakes simply by adding more milk or water until the consistency is correct for pancake
batter.
Analysis of acorn meal has shown it to be 65 percent carbohydrates, 18 percent fat, and 6 percent
protein.
In the wild, acorns are eaten by mallards, pintails, and other waterfowl, as well as by deer, elk,
peccaries, and mountain sheep. Quail eat little acorns, and squirrels and chipmunks traditionally store
them for winter.
Even in its death throes, the oak is useful in that it becomes a host for a myriad of other life forms.
Gall wasps lay their eggs in the smaller oak branches, and, as the immature wasps develop, that
section of the branch appears to sprout small green apples that slowly harden into brown balls. These
balls are like miniature apartment houses for the young wasps. Oak rot fungus (Armillaria mellea), an
edible fungus, appears at the base of dead and dying oak trees. The thick oak leaf mulch under the tree
provides ideal growing conditions for the pored Boletus genus of mushrooms, many of which are
edible. Countless edible termite larvae thrive on dead and fallen branches. The hollowed trunk
becomes a home for bees, birds, snakes, and rats. What appears to the untrained eye to be death and
decay, therefore is, in truth, part of the symbiotic relationship of plant and wildlife.
MEDICINAL USES The bark is used medicinally to treat chronic diarrhea and as an internal astringent.
Externally, an oak bark decoction is used for skin sores and as a sore throat gargle, according to
Alma Hutchens, author of Indian Herbology of North America.
OTHER USES Songs and poetry praise the stately oaks, which were considered sacred by the Druids,
the Greeks, and the Romans. It has been honored in both war and love songs for the many benefits it
furnishes besides food: the fallen leaves are used as a wilderness mattress stuffing; the bark is used
for tanning buckskin; and excellent dyes of various colors are obtained from mixing the oak bark with
other plants.
The oak tree has a very high transpiration rate. It returns (or recycles) up to 300 gallons of pure
water a day, via transpiration through its leaves to the environment where it is planted.
Detrimental Properties
Livestock that have eaten large amounts of the young foliage and buds have become ill and in some
cases died within a few days. Eating large amounts of the raw acorns can lead to toxicity due to the
tannic acid. Humans rarely eat toxic amounts of raw acorns because of the extreme bitterness. Those
who have persisted in eating raw acorns have nearly always been stopped short of death because of
the onset of frequent urination and constipation, abdominal pains, and extreme thirst. However,
anyone with a normal sense of taste would find it nearly impossible to consume raw acorns in large
amounts, unless they were either coerced into doing so or needed to do so to prevent starvation.
John Kingsbury, author of Poisonous Plants in the United States and Canada, included raw
acorns on his list of poisonous plants. He stated that if large quantities were eaten over a long period
of time, bloody stools and other symptoms would result. In an interview in the May 1972 Mother
Earth News, Euell Gibbons responded to Kingsbury’s stand on acorns as follows:
Ingredients:
1 cup acorn flour
¾ cup whole wheat flour
¼ cup carob flour
3 teaspoons baking powder
½ teaspoon sea salt (optional)
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil
Directions:
Mix well and bake in greased bread pan for about 45 minutes (or longer) at 250° F.
I use this exact same recipe for making pancakes simply by adding more milk or water until the consistency is correct for pancake
batter.
Analysis of acorn meal has shown it to be 65 percent carbohydrates, 18 percent fat, and 6 percent
protein.
In the wild, acorns are eaten by mallards, pintails, and other waterfowl, as well as by deer, elk,
peccaries, and mountain sheep. Quail eat little acorns, and squirrels and chipmunks traditionally store
them for winter.
Even in its death throes, the oak is useful in that it becomes a host for a myriad of other life forms.
Gall wasps lay their eggs in the smaller oak branches, and, as the immature wasps develop, that
section of the branch appears to sprout small green apples that slowly harden into brown balls. These
balls are like miniature apartment houses for the young wasps. Oak rot fungus (Armillaria mellea), an
edible fungus, appears at the base of dead and dying oak trees. The thick oak leaf mulch under the tree
provides ideal growing conditions for the pored Boletus genus of mushrooms, many of which are
edible. Countless edible termite larvae thrive on dead and fallen branches. The hollowed trunk
becomes a home for bees, birds, snakes, and rats. What appears to the untrained eye to be death and
decay, therefore is, in truth, part of the symbiotic relationship of plant and wildlife.
MEDICINAL USES The bark is used medicinally to treat chronic diarrhea and as an internal astringent.
Externally, an oak bark decoction is used for skin sores and as a sore throat gargle, according to
Alma Hutchens, author of Indian Herbology of North America.
OTHER USES Songs and poetry praise the stately oaks, which were considered sacred by the Druids,
the Greeks, and the Romans. It has been honored in both war and love songs for the many benefits it
furnishes besides food: the fallen leaves are used as a wilderness mattress stuffing; the bark is used
for tanning buckskin; and excellent dyes of various colors are obtained from mixing the oak bark with
other plants.
The oak tree has a very high transpiration rate. It returns (or recycles) up to 300 gallons of pure
water a day, via transpiration through its leaves to the environment where it is planted.
Detrimental Properties
Livestock that have eaten large amounts of the young foliage and buds have become ill and in some
cases died within a few days. Eating large amounts of the raw acorns can lead to toxicity due to the
tannic acid. Humans rarely eat toxic amounts of raw acorns because of the extreme bitterness. Those
who have persisted in eating raw acorns have nearly always been stopped short of death because of
the onset of frequent urination and constipation, abdominal pains, and extreme thirst. However,
anyone with a normal sense of taste would find it nearly impossible to consume raw acorns in large
amounts, unless they were either coerced into doing so or needed to do so to prevent starvation.
John Kingsbury, author of Poisonous Plants in the United States and Canada, included raw
acorns on his list of poisonous plants. He stated that if large quantities were eaten over a long period
of time, bloody stools and other symptoms would result. In an interview in the May 1972 Mother
Earth News, Euell Gibbons responded to Kingsbury’s stand on acorns as follows:
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