A few of these recipes I've heard of, and even made!

10+ Ojibwe Wild Rice Recipes to Delight Your Taste Buds

ByCook Maniac Team
April 13, 2025

"Wild rice, known as manoomin among the Ojibwe people, is a cherished staple with deep cultural significance.

"Exploring Ojibwe wild rice recipes allows you to discover unique flavors and traditional cooking methods that have been passed down through generations. This nutritious grain not only tastes great but also connects you to the rich heritage of Native American cuisine."

https://cookmaniac.com/ojibwe-wild-rice-recipes/

#IndigenousFoodSovereignty #TraditionalFoods #WildRiceRecipes #SolarPunkSunday #EatingOnABudget #NutritiousFoods #AlternativeGrains

[Video] Arizona acorns have fed Indigenous people for millennia. Here's how they become flour

8/10/2025

"Evelyn Rope, a San Carlos Apache traditional food gatherer, talks about harvesting and processing acorns."

Watch here:
https://flipboard.com/video/az-central/ed6c867ee4

#SolarPunkSunday #IndigenousFoodSovereignty #WildEdibles #Acorns #AcornFlour #AcornBread #TraditionalFoods #FoodPreparation #FoodSovereignty #AlternativeGrains #Foodsecurity

[Video] How to Process #Acorns and make #AcornFlour | Preparing Acorns to Eat

In the Kitchen with Matt

"In this episode of In the Kitchen with Matt, I will show you how to process acorns and make acorn flour. You will learn how to prepare acorns to eat.

"Acorns are a very abundant food source but it seems few people know that they can be eaten. I have talked to several people who didn't even know you could eat them. Acorns have been eaten for thousands of years and are a good source of protein, healthy fats, carbohydrates, and other healthy minerals. However, you can't just eat them right off the tree, they need to be processed first. Acorns contain tannins in them which make them very bitter and potentially toxic to humans. The tannins need to first be leached out of the Acorns then they can be eaten, Red Oak Acorns contain the highest level of tannins.

"In this video, I will show you one method on how to process them but there are a few others. I will briefly talk about the boiling method as well. It can be tedious to process them but oh so satisfying. The acorn flour can be used in muffins, pancakes, bread, etc. It is very easy to do, if I can do it, you can do it. Let's get started!

You will need:

- Acorns (White Oak, Live Oak, Red Oak, etc.)
- Water
- Large Bowls
- Nut cracker or meat tenderizer
- sheet pan (lined with a silicone mat, parchment paper, etc.)
- wooden spoon
- airtight container for storage (Tupperware, etc.)
- Patience. :) lol

Watch: https://www.youtube.com/watch?v=hkSSk9I8u7g

#SolarPunkSunday #AlternativeGrains
#Acorns #FoodPreparation #AcornFlour #AcornBread #WildEdibles #Foraging #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOGFA #Maine #FoodSecurity