Manzanita Recipe Winners
Manzanita is my favorite wild food in the summer. Here are three recipe winners from the 2014 recipe contest – a Manzanita Energy Drink by David Ward, Egg in a Manzanita Nest by Leah Walsh, Manzanita Tortillas by Shanan Manuel and Manzanita Crackers by Summerthyme Bakery.
Manzanita Energy Drink
1 ½ cups of apple juice or other seasonal favorite
2 large frozen bananas
¼ cup dried elderberries (or frozen blueberries)
1 teaspoon maca root powder
1 teaspoon manzanita powder
1 tablespoon spirulina powder
1 large teaspoon peanut butter
Blend and enjoy.
-submitted by David Ward
Egg in a Nest
An oak nut flour and manzanita berry sugar crust filled with fresh seasonal greens, topped and baked with a sun-colored egg.
1 ½ cup whole wheat flour
½ cup oak nut flour
¼ cup manzanita sugar
2/3 cup butter, chilled
Pinch of salt
2 cups chopped and steamed seasonal greens, such as kale, chard, dandelion, or nettle
2 cups diced local ingredients, such as wild mushrooms and tomatoes
¼ cup chopped herbs
¼ cup grated cheese (if desired)
12 eggs, one egg per crust
- Preheat oven to 350˚F. In a large bowl, mix flour and sugar. Grate the cold butter. Blend together until evenly mixed. Add water, 1 tablespoon at a time, until the dough holds together.
- Lightly oil the inside of 12-cup muffin tin. Divide dough into 12 balls and push each ball into the tin and around the sides.
- Place crusts in the oven and bake for 10-15 minutes or until lightly browned.
- While the crusts are baking, chop and steam greens and prepare seasonal ingredients.
- Remove crusts from oven and place on cooling rack for several minutes. Leave oven on.
- Layer each nest with prepared greens and then add herbs, tomatoes, mushrooms, cheese and other seasonal ingredients.
- Crack an egg over the greens and place back into 350-degree oven.
- Bake for 15 minutes or until egg yolk is cooked. Remove from oven, cool and then gently remove nests from the pan.
To store nests, keep the refrigerated in an airtight container for up to 3 days or freeze.
Yield: 12 nests
-Submitted by Leah Walsh
Manzanita & Plantain Tortillas
2 Medium Plantains
2 Tablespoons Coconut Oil
1 Tsp Lemon Juice
1 Cup Manzanita Sugar
1 tsp Sea Salt
¼ cup water
Pre-heat over 400. Blend together in food processor until smooth and thick.
Slowly add water until mixture is blended thoroughly.
Line a cookie sheet with Parchment paper. Spoon onto paper and use the back of a spoon to form into thin round tortillas. Bake for 10-15 minutes until tortilla is firm and lifts easily off of parchment.
-submitted by Feast & Gather, Nevada City