Acorns: Harvest in fall. Shell, grind in flour mill or mortar and pestle, or with a matate'. Mix with boiling water, press out liquid through cloth. This is fine for acorns from White Oak; from Red Oak, repeat the soakings until the bitter taste is gone. Spread meal in shallow pan and allow to dry in oven at low temperature, or in sun.

1 c. whole wheat flour
1 c. acorn meal
3 tsp. baking powder
4 tsp. honey
1 egg
1 c. milk or rice milk
3 tbsp. salad oil: esp. safflower oil

Mix flour, meal, baking powder and honey. In separate bowl beat in 1 egg, add milk and oil. Add this to dry mixture and stir. Bake as you would bread, 30 minutes at 350 degrees or until done.

MUFFINS:

1 c. whole wheat flour
1 c. acorn meal
3 tsp. honey
3 tsp. baking powder
1 egg
1 c. milk, or rice milk
3 tbsp. salad oil
1/2 c. raisins

Mix dry ingredients. In a separate bowl, beat 1 egg, add rest of wet ingredients. Stir all together. Pour 2/3 full into muffin tins. Bake 20 minutes as you would muffins.

ESSENE BREAD:

1 c. sprouted wheat berries
Honey, raisins, nuts to suit taste

Sprout wheat berries to taste; I prefer sprouts at about 4 times the length of the seed. Put them through meat grinder. Add other ingredients. Mix can be baked as you would bread dough; in the ancient Middle East, it was also baked on rocks in the sun. It is a very heavy loaf, something like a fruitcake.

DAYLILY FRITTERS:

1 qt. washed flowers
1 1/2 c. whole wheat flour
3 eggs
1/2 c. milk
1/2 c. oil
Salt and pepper, bread crumbs

Wash and pat dry flowers. In a large bowl, add 1 1/2 cups of flour, 3 beaten eggs, 1/2 cup milk, salt and pepper to taste. Mix. In a skillet, heat 1/2 cup oil. Dip each flower into the batter and roll in bread crumbs. Then fry to golden brown. Sliced burdock root makes a great addition; fry just as you did with flowers.