The Functional Hickory Nut
This is a 3 part recipe made from one batch of hickory nuts. This is for hickory milk with grits or beef and veggies, banana bread from the nut pulp, and a dye from the hickory shells.
- lots of hickory nuts
- grits or rice
- chives and beef with veggies
- 3 or 4 bananas
- 1 cup flour
- 1 cup hickory nut pulp
- one third cup hickory nut meats
- 1 egg
- 1 quarter cup maple syrup
- pinch of cinnamon
- 1 tsp of baking soda
- 1 tsp of baking powder
- half a stick of melted butter
- quarter cup of milk
Level of difficulty Average
Cost Budget Friendly
Find and gather your hickory nuts. Crush outer shell with a hammer to remove the nut, discard any with worms, save shells for later.
Crush your good nut meats, and put in a large pot with a lot of water. Save a handful of nut meats for the bread.
Let it come to a boil, then simmer for several hours.
Strain the nut pulp out of the milky broth, set aside.
What's left is your hickory milk. Cook a pot of grits (or rice), and add the cooked product to the hickory milk. Add salt or sugar, serve. -OR- add chives, let cook in the hickory milk for about an hour, then strain out. Add beef and any other vegetable.
Take one cup of your hickory nut pulp and begin to make your bread. Mix the pulp with flour, cinnamon, baking soda, and baking powder.
In a separate bowl, mash your bananas. Add an egg, syrup, melted butter, and milk.
Mix wet and dry ingredients, fold in chopped up, uncooked hickory nut meats.
Pour into muffin tins or a bread pan. Bake at 350 for about 20 minutes (muffins) or 45 minutes (loaf).
Now take your hickory shells you set aside at the very beginning. Smash them up a bit, and put the shells in a pot of water. Let this soak for several days until dark. Strain, dip dye your clothes!
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