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
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
To find out about future foraging classes, go here: P.E.M.U.