Manzanita Cider, Oak Nut Marzipan, Oak Nut Flatbread
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
Ingredients:
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.
