Acorn Crumblebread

This sweet crumbly cake is amazing as a breakfast food, alongside chili or barbecue, or anyplace you might serve cornbread. Like Cornbread it can be cooked either as a loaf or using a muffin tray for smaller portions.

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

• 1/4 cup vegetable oil or melted butter

• 1 teaspoon salt

• 3 1/2 teaspoons baking powder

• 1 egg

• 1 cup milk

Steps:

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake or muffin pan

2. 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 pan.

3. 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.