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Recipes

Acorn Hickory Pancakes

A nutty twist on a classic breakfast

1 cup wheat flour

2 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp sugar

2 eggs

4 Tbsp Hickory Oil

11⁄2 cups whole milk or buttermilk

1 cup acorn meal (preferably cold-leached, we use frozen meal that's still moist)

Instructions:

1) Mix dry ingredients, except acorn flour

2) Mix wet ingredients, plus acorn flour

3) Pour wet mix over dry mix, and gently combine

4) Cook on a griddle with medium flame until the pancakes are a rich brown color

Enjoy! Try topping with hickory maple syrup (below)

Hickory Maple Syrup

Butter and syrup, all in one

Ingredients:

1 part hickory oil or toasted hickory oil

1 part maple syrup

Combine, shake, and serve immediately. Warm if desired.

The sweetness of the maple syrup brings out the hickory flavor of the oil.

4 Trees Pie

This decadent pie is made with hickory oil, acorns, walnuts, and maple syrup.

Crust:

1/2 cup acorn flour

1/2 cup white wheat flour

1/2 cup whole wheat flour

1/2 tsp salt

1/4 cup hickory oil

A few Tbsp ice water

Combine flour and salt. Add hickory oil and mid well. Then add water as needed to reach a doughy consistency. Form into a ball and spread evenly in greased pie pan. (Don’t pre-bake.)

Filling:

(adapted from recipe by Hammons Black Walnuts)

3 eggs

I Tbsp lemon juice or vinegar

1 cup maple syrup

1 tsp vanilla

1/2 cup brown sugar

2 cups black walnut pieces

2 Tbsp hickory oil

Preheat oven to 350F. Lightly beat the eggs (trying not to create bubbles). Then add the ingredients in order, gently stirring until combined. Pour into unbaked crust and bake for 1 hour or until the center firms up. Let set before serving.

Salad Dressing

Without oil, are vegetables even food?

Basic dressing:

Toasted hickory oil (regular is fine)

Salt

Our favorite:

Toasted hickory oil

Salt

Nutritional yeast

A splash of vinegar (optional)

Exact proportions vary according to taste, but to highlight the hickory flavor I usually use much less vinegar than I would with standard salad dressings (which are usually 1 part oil to 1 part vinegar).

I enjoy finding wild greens and chopping them together finely with hickory oil and salt for a kind of pesto. I use ramp greens, Virginia waterleaf, dandelions, violet leaves, plantain, wild garlic tops, young basswood leaves, young mulberry leaves, Virginia bluebells, creeping charlie, blue phlox flowers, garlic mustard, and more.

Please be careful and learn to identify plants properly and make sure they're edible before you eat them. Then, consume small amounts before you eat a larger serving to make sure you don't have a negative reaction.

Sam Thayer's Field Guide to Edible Wild Plants of Eastern and Central North America is an excellent identification guide for just about all the wild plants in this region.

Hickory Oatmeal Cookies

I cut the sugar and bring these as a healthy snack for my Sunday school students.

1 cup hickory oil

1 cup sugar (I use 1/2 cup)

1 tsp vanilla

1 3/4 cups white flour (I like to use 1 1/4 cups flour plus 1/2 cup cold-leached acorn flour)

1 tsp baking soda

1/2 tsp salt

3 cups quick oats (I use organic oats to ensure they weren't terminated with glyphosate)

3/4 cup chocolate chips OR 1/2 tsp cinnamon.

Instructions:

1) Mix oil and sugar, then add eggs and vanilla and beat for a minute or two

2) Whisk together flour, soda, and salt, then combine with wet ingredient mixture

3) Stir in the remaining ingredients

4) Scoop onto cookie sheets (about 1/8 cup scoops) and bake at 375 F for 10 minutes or until golden brown.

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