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Cattail Flower Bread

Cattail Flower Bread.jpg

Cattail foraging is not recommended for wild harvest in areas with heavy pesticide spraying.

This recipe makes one 9" cast iron pan, or 9" cake pan


1 c. all purpose flour
1 c. cattail flower fluff, removed from core
2 Tbsp. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. diced jalapenos or sweet red pepper
3 Tbsp. chopped scallions or ramps greens
1 c. shredded sharp cheddar 
5 Tbsp. butter, melted
3 large eggs
1 c. buttermilk

1. Heat oven to 400º F, butter a cast iron skillet or baking pan.

2. In a large bowl, combine the flour, cattail fluff, cornmeal, baking powder, baking soda, salt and pepper, diced peppers, chopped scallions, and shredded cheese. Mix together.

3. In a second bowl, whisk the eggs with the melted butter and buttermilk.

4. Fold the wet ingredients into the dry ingredients and mix with a spoon until combined.

5. Pour into prepared skillet or pan, and bake 18-25 minutes, until lightly browned and the top springs back when pressed. Cool and cut. 

Recipe compliments of 3 Foragers.

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