Acorn Crumblebread
This sweet crumbly cake is amazing as a breakfast food, alongside chili or barbecue, or anyplace you might serve cornbread
Ingredients:
3/4 cup all-purpose flour
3/4 cup cold-processed acorn flour
1/2 cup Manzanita flour (you can substitute 1/2 cup medium ground corn meal if you can’t get Manzanita flour)
1/2 cup sugar (Can be white sugar or raw cane sugar.)
2 tablespoons local honey
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared muffin pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
