Another fall foraging class in the books!
I have been busy gathering acorns and just now getting around to posting recipes for the food we didn’t cook on the campfire:
Lamb’s Quarter Artichoke dip – just substitute lamb’s quarter for spinach
Acorn cookies – Bridget used this one for cookies but substituted 1 1/2 C almond flour, 1/2c regular flour. She also added 3 tablespoons butter, 2 eggs, and glazed the top with maple syrup coconut sugar reduction
The acorn cookies above were made by Tara, the leader of the Hurricane Wives Club, as comfort food while our loved ones weathered Hurricane Matthew. I wasn’t worried, but I ate more than my fair share..
1 cup acorn flour & 2 cups all-purpose2 cups of sugar1 tsp salt2 eggs1 tsp baking soda & 1 tsp hot water1 tsp vannila extractchocolate chipsMix eggs one at a time. Add dry ingredients. Cook at 350 for ~ 10 mins
The tribe sets out…
To find out about future foraging classes, go here: P.E.M.U.