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:

Watercress Soup

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-purpose

2 cups of sugar

1 tsp salt

2 eggs

1 tsp baking soda & 1 tsp hot water

1 tsp vannila extract

chocolate chips

Mix eggs one at a time. Add dry ingredients. Cook at 350 for ~ 10 mins

Swamp time…

 

Harry’s meal tickets..

Campfire feast..

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