Making Acorn Flour Cake, Walnut "Milk" and Foraged Granola
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- Опубліковано 25 січ 2024
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In this series we're going to share how we live off of the food that we grow in our community garden plots, or forage and hunt in the woods. This week we're showing y'all how we make acorn flour cake, granola and walnut milk!
Listen to more of Ethan's original music here: / lennoxec
I really enjoy the inserted clips of the collection and foraging process from earlier in the year as you're cooking and baking. It's very creative and makes the whole experience even more tactile. Love it!!
Came for the lifestyle videos stayed for Silvan's jokes 💀 "Forbidden nut milk" "Fine AF"
Mother Earth needs more people to work with her like you guys do. It’s so heart warming and inspiring to watch your content. Thank you! Blessings to you both.
Yep, or another way to put it is to use the resources God has provided us.
Whenever making any cake, take it out 5-10 minutes before it should be done, cover it with a damp towel and let it sit for those last few minutes. Especially when using a cast iron. It will improve the moistness significantly
If you already know this just ignore me😅, but for measuring the honey if you lightly oil the measuring cup before adding the honey it falls off the measuring cup like a charm!😊 Thank you for all the work you put into your videos, I really enjoy them!
Thanks for the tip! We’ll have to try that next time 🙂
Your acorn cake looks very fine. I too have the problem of dry acorn baked goods. I sometimes get a more satisfactory result by putting the cake pan inside a Dutch oven. I put a little water in the Dutch oven to make a little steam. If that doesn't solve the problem, I mix a little honey with some oat milk and I serve soak cake.....literally letting the cake absorb the milk. It will be time to start seeds soon. I can't wait to watch what you two get into.
The “Fine AF” commentary made me chuckle:) Y’all are doing seriously great work. Keep it up!
One of my favorite parts of your videos is the quiet conversations in the background. It’s a beautiful thing to hear so much respect and love in the little puns, the well done thumbs up, and friendly banter. Well done and keep up the hard work. 👍🏻
I made wonderful acorn flour from our red oak trees using the hot leaching method. I used a grain mill to process the meal into fine flour. The color is very dark like buckwheat flour. My family was worried about tannic flavor and were pleasantly surprised at how delicious the pancakes I made were. I also added about one third acorn flour to wheat to make pumpkin bread etc. I’m secure knowing that I have a ready source of flour if I need it.
That's good to know. We have a huge red oak in our yard and some years they drop acorns like mad but I've always heard they're unpleasant compared to white acorns. Maybe we'll have to fight the squirrels for them on the next mast year.
Yes! They need patient processing. Love the results.
Occasionally I will see just how much processing some foods take and I wonder how exactly humans discovered those steps.
Some per coincidence, some through thinking.
especially the ones like acorns that are so bitter or Cassava which is literally poisonous.
@@kimberlypence2615
Well, they saw that animals can eat them and started trying/experimenting.
Like maybe someday some acorns lay in some water (a rain puddle or a pond or sth.) Aand they discovered/noticed, that they were edible then (due to pigs prefering those as well for example).
That was for example how bread or beer was discovered/invented.
Some dough/molasses stayed in a container for a while and they noticed it got fluffier or with alcohol.
(Depending on the microorganism in it.)
Etc.
I have been harvesting acorns in Japan for the past few years so I was so excited to see you guys do it as well. I am jealous of how large your acorns are and how you only have to leech for a few days! Our Japanese blue oaks produce much smaller nuts and have to be leeched for up to 2 weeks. I hope some day I can try to make acorn flour in America as well!
Love your videos! Would also love to hear about how this “diet”/lifestyle effects you both! Like if it makes you feel amazing physically, mentally, emotionally (lol) or if you have noticed any notable changes from when you started this challenge! Both positive and negative changes??
A simple syrup which could be made with the honey you have (maple sugar or syrup would also be delicious) would also help make the cake more moist if it’s too dry after baking. If the top of the cake isn’t very porous you can just make little perforations in the surface so the liquid can be absorbed fully into the cake. And I love how you’re getting more and more comfortable making these videos and including your humor. It’s nice to have a good laugh in the middle of these very calm soothing videos.
I had a thought, could use pumpkin purée or apple sauce to moisten the acorn cake? Such a pleasure to watch your weekly updates. We were in Pittsburgh over the holidays and every park we drove by I thought about you all 😊
Nummm! I would have added black walnuts to the cake/brownies, too.
Whipped honey is a one ingriend recipe and makes a foam after it sits for ice cream, honey taffy by stretching nd pulling it like taffy and store it in parchment paper squares, honeycomb candy problaby is hot whipped honey with baking soda mixed in. It rises and you dump it onto a baking sheet and let cool
This is great about the acorn flour. I literally live in acorn hell. I live in a very point of South Carolina and there are so many acorns here it is insane. Years ago I looked into making a corn flour. But instead I’m going to buy Iberian pigs. I will just rustle up all of the acorns in South Carolina and bring them to my Florida farm. I’m literally going vacuum them up with a shop vac. As you can see, I’ve been planning my attack of the pesky acorns for decades.
35+ years ago we had 2 massive oak trees and had no idea that we could use the acorns as a food source . We did have the best compost and often shared with our neighbours.
Wow. Love the different ways you showcased the acorns. Everything looked amazing
Using the snips for the walnuts is a great idea.
With so much time and care going into it, your food feels invaluable! As a passionate forager myself, I absolutely love this series 🌿
Look foreward to these every week!
That Cake looks fine AF 😁
I was thinking about your nut stash last week! Nice to see it in use.
Your videos are always a treat 🙏
This was my favorite episode!
The granola mix looks amazing.
I really like this weeks video! So many cool foods and cute Moo content!
Thanks for sharing!
3 months, OMG!
I love watching your videos while i cook and these videos really motivates me to cook and plan good meals with fresh ingredients, thank you ❤
i love your videos so much
You can use a pasta roller to make rolled oats at home.
Y’know I can’t really say your videos have ‘background’ music. That would imply that the ratio of attention from the video to the music would be 80-20. But with your videos, it’s more 50-50. (Your older videos were more like 30-70 actually) I think it’s really interesting to have a video wherein the music plays a much bigger role. But not too big. Your videos are in this wonderful in between state of not a music video but also not a video with ‘background’ music. It’s really quite beautiful. Please keep it up, yours videos are like aloe vera for the soul
White Oaks are more palatable than Red Oak acorns. Some are said to be edible without soaking in water. I have yet to try it though. Are you guys able to forage Chestnuts in the fall. In Centre County Pa. There are loads of Chestnuts. Once you learn what to look for they seem to pop out of the woodworks.
Yea the ones we made the cake and granola from here are chestnut oak acorns
Just gonna take this opportunity to bring attention to the American Chestnut! It was once as common as Oaks are now, it was also a keystone plant. They were huge and gorgeous but unfortunately they were all but wiped put by a blight. The blight was introduced when Chinese chestnuts were imported. The chinese chestnut has some resistance to the blight but sadly our American Chestnut does not. There are ongoing efforts to bring back the American Chesnut though! You can learn more from The American Chestnut Society. :)
Chestnut oaks are true oaks. Their botanic name is Quercus prinus. The Chestnut tree I referred to is Castenea sativa. They were the dominant hardwood prior to the Chestnut blight (1 out of every 4 hardwoods was the American Chestnut.) and now are few in number. But they belong to the same genus as the Chinese Chestnut and Italian Chestnut. They are the nut talked about in the song "Chestnuts roasting on an open fire". They don't keep that long but were by far one of the most important food source for native Americans east of the Mississippi. The nuts can be made into cakes as well. Sorry I can't help myself when I talk about trees! Lol!
your home plants get a lot of nutrients )))))
You guys are so cool!
Thank for your hard work! Sad we don’t see any videos from you until next year
Acorn is our german national tree. (Like maple for Canada or clover for Ireland)
😊💕
I wonder now whether all kinds (species) are edible.
Here they are (or rather were) traditionally used as pig food. There even was a certain job profile around it. A person that passes (a pack/flock of) pigs through the forest from tree oak tree to oak tree to feed them off the acorns. He's called Schweinehirt (pigs/swine herder).
Anyway, now I'd love to try them as well.
🥰
What does the dandy root do (add/taste like)?
BEAUTIFUL GRANOLA!
❤
I imagine in Northeastern France we have about the same oak trees as in Germany. And yes, acorns are edible. You just have to cold leech them ( put in a bowl, water, let leech, rinse and repeat at least twice a day ) for 1 to two weeks.
They look super nutritious 😮😮😮
8:05 🤣
😂 I was literally about to comment about that part!
Fine Acorn Flour - Fine AF 🤣
Thank you #savesoil #consciousplanet . Tree based agriculture with acorns.
Loved the dash of woodruff vanilla 😂
Do you have a video on making this vanilla?
Not yet, but we can make one next Summer
Love your videos! What is that red thing that you use to grind corn and acorns?
Where did you get the stone mill?! I've never seen one like that before! Waaaaaant.😮
The tanning can be used to turn hides into leather
interesting here in europe ~ 1/20 of acorns do not have nay worms or maggots inside them so good luck with using them
Where do we find actual recipes and tools used? How much time do you think that you guys had to spend foraging to get such a tasty looking, unique cake? Was it moist or somewhat crumbly?
Could you please let me know what those roots that you dehydrated and grinded into powder were? Thank you for the great video!
Yup! Those were dandelion roots. We dry them out and then roast them to give them a chocolate-y, coffee kind of flavor. They make a great decaf coffee substitute
Atp the lack of tallow was a surprise 😮
Lovely informative video as always:) Small question: did you add the dandelion root for flavor or does it serve another purpose?
Mostly just for flavor. We roasted them after they were dried which kind of gives them a coffee/chocolate flavor
Does acorn taste good enough so acorn milk can palatable? This would be good for those with huge acorn crops.
I wonder if you folded in egg whites it might make it lighter.
What is the main stuff you keep that you can't make so far? I heard you mentioned salt was one. I'm really wanting to try and challenge myself this next winter.
Great idea for a chocloate substitute. As a chocolate addict, now I know what to do if society collapses.
I have been curious about using the acorn nuts and now feel more confident because of your insight! Thank you so much for sharing this. That grinding mill looks incredible, can you share the brand?
It’s called the Wondermill Junior. It’s a little pricey, but it’s so solid that it’ll outlive us 🙂
@@HomegrownHandgathered thank you so much! I find that better quality is worth it!
so you can pick any kind of acorns or is it specific species ?
ohhh i just got it…. “Fine Acorn Flour”. 😂
What grain mill do you use??
I love yalls content! But I don't think I could ever cook with amouranth, pigweed always drives me crazy lol
Where did you buy the mill?
Hi. I just saw your video short on black walnuts. While on the tree, they looked like pale green golf balls, but when you and Jordan were rinsing them off, they were black, and when they were dry and you were shelling them, they were brown. Is this the same nut, just at different stages?
The green hull turns black as it oxidizes which happens when the nut is ripe. When they're still green the hull can be pretty difficult to remove.
@@HomegrownHandgathered thank you
I've read so many horror stories of eating acorn flour, I am hesitant to try it. I don't have a running stream to rinse the acorns. So - I'm really eager to learn how to better prep the billion acorns we have.
I've heard before that you can put the acorns in a mesh bag and tie it in your toilet tank, so every time you flush the clean (!) water rinses them. I've never tried it myself, but your comment about using a running stream reminded me of this.
What is the machine that you are using (red). What is it called. I looked, can't find. Thank you
#ripnebula
absolutely loving your channel and videos. Are your courses suitable for people living in the U.K?
The gardening course definitely would be, but the foraging course is mostly plants and mushrooms that grow wild in North America
Can you make a painting from naturaly made paints from ground up materials?
That’s not something we have any experience with, but it sounds like a really cool idea!
HOWWWWWWW did your acorns lose the bitter taste in a couple of days? i changed water for WEEKS and the pancakes made from it made me dizzy
Did yours ferment, maybe?
Did you grind them into a slurry first or just soak them whole? That’s the key for us. With more surface area the tannins leach out faster
@@HomegrownHandgathered i did put it in a blender with water like you guys but it might not have been as fine
Different species of oaks have different amounts of tannins, so some take longer than others. Red oak acorns have way more tannins than white oak acorns, so maybe you were using a more tannin-ful type?
Do you guys have a recipe for tooth paste without baking soda or anything that you wouldn’t find in nature? Food and water are good for the gut but toothpaste is a main contributor to a lot of problems. It has artificial dyes in it isolated vitamins which are found nowhere in nature vitamins come in compounds in nature. The mineral salt sodium chloride always has trace minerals surrounded it giving it an Entourage effect.