Savory Acorn Bread! page

[Urban Forager]

Hubby and son gathered perfect acorns yesterday and processed them last night. I did my part today by creating a delicious savory bread out of them this morning. It's similar to sourdough focaccia but we think even better!

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Savory Acorn Bread

Preheat oven to 350, line an 8 inch pan with parchment and grease with fat.
½ cup tapioca flour
½ cup rice flour
¼ to 1/3 cup acorn flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

3 eggs
2 Tb. Yogurt

2 slices bacon, cooked and diced
½ cup sharp cheddar diced or grated
2 tsp. Fresh rosemary

Stir dry ingredients together. Beat eggs and yogurt. Combine eggs with dry ingredients, stir in bacon, cheese and rosemary. Spread into prepared pan and bake for about 30 minutes or until a tooth pick inserted comes out clean.

[valmason01]

hmmm...do you think you could replace the rice and tapioca with coconut flour? It looks amazing!

[Urban Forager]

hmmm...do you think you could replace the rice and tapioca with coconut flour? It looks amazing!

It may work but I think you would have to add more moisture and maybe another egg. It might be more crumbly because the tapioca flour has a stretchy quality.

[EyeOfRound]

Growing up in Europe and, just like every other child, obsessed with gathering acorns, I was always told that acorns are poisonous. Live and learn, I guess!

[Urban Forager]

Acorns have to be leached to remove the tannin before they can be eaten. Some acorns have more tannic acid than others. We are fortunate to have found white oak acorns, they have a small cap and elongated nut they contain very little tannic acid.

[Brian Nametko]

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I put a little extra seasoning on ours. Thanks for the idea of the receipe, came out great!