Manzanita Cider, Oak Nut Marzipan, Oak Nut Flatbread

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Third Week of 2012

Sun. Jan. 15 – Manzanita Cider and Doug Fir tea

Mon. Jan. 16 – Manzanita Cider and Doug Fir tea

Tue. Jan. 17 – Manzanita Cider and Doug Fir tea

Wed. Jan. 18 – Granola with Oak Nut Flour and Manzanita Sugar

Thu. Jan. 19 – Fir Tip Tea

Fir Tip Tea Recipe

Bring 4 cups water to a boil. Turn heat off and add 1 cup Fir needles. Let steep for 10 minutes and strain. Sweeten if desired for a vitamin –rich tea.

Fri. Jan. 20 – Oak Nut Marzipan (previously made and frozen)

Sat. Jan. 21 – Oak Nut Flatbread

Oak Nut Flatbread Recipe


½ cup manzanita sugar, wheat flour or gluten-free flour
½ cup acorn (oak nut) flour
½ tsp salt
1 tablespoon olive oil
¼ cup water

Method: Mix the flour and salt together, make a well in the center and gradually add the olive oil and water. Combine and when the dough gets shaggy, kneed on a floured surface for about 5 minutes. Use more flour or water as needed and then form a ball. Wrap in plastic and let sit for an hour at room temperature. Cut the dough into equal parts and roll each part into a ball, then flatten with hands or a rolling pin until about 1/8” thick. Cook on a hot, lightly oiled greddle for about 3 minutes and then flip and cook for another 2 minutes.

Notes: This bread was not flavorful enough without adding the manzanita sugar. I’ll try adding native berries next time.