Acorn Bread Pictures

Acorn Bread Recipe: Take acorn powder and acorn meal, both boiled and rinsed of tannins. Squeeze water out of the acorn meal. Add the acorn powder. Add some salt. Boil until it becomes thick enough to hold its shape. Then put it on a bread pan and cook for 20 minutes at about 350 degrees. Let it cool. A few hours later repeat this. Continue until it is as hard and holds together as firmly as desired. It may be good enough even after the first baking. Later bakings will harden it and also darken the color; perhaps if the bakings were done at a lower temperature, the color would not change.

Here are some more acorn bread pictures and a picture of a fruit pudding made with acorn powder.

The picture above is the acorn bread mixture baked in a glass pan. The taste and texture was poor at this stage.

The acorn bread was dumped onto a cookie sheet and baked in the oven for about 20 minutes at 350 degrees. Now the texture and flavor were excellent.

Above is a picture of fruit pudding made with acorn powder, raisins, blueberries, salt, and pineapple juice. It congealed very well and tasted great.

This is some rice made with acorn rinse water, processed to sweeten it. The rinse water darkens and flavors the rice.

This is acorn bread mixture, as in the first example above, cooked in a metal bread pan. It heats better this way and has good taste and texture even at this stage.

Above is the acorn bread after being dumped on a cookie sheet and baked in the oven. It holds its shape well and has good taste and texture, even more than before. Some of it was sliced and the slices were baked further, improving the taste again.