Cattail Flour Recipes
CATTAIL FLOUR
Steps:
- dry and roast the roots. then crush into a powder to make perfect flour use same method with wild rice.
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- Scalloped Cattails. 2 cups of chopped cattail tops. 2 eggs. ½ cup melted butter. ½ tsp. sugar. nutmeg. black pepper. 1 cup milk (scalded at 180°F) Mix the cattail tops, eggs, butter, sugar, nutmeg, and black pepper in a bowl while slowly adding the scalded milk, and blend well.
- Cattail Pollen Biscuits. 3 Tbsp. baking powder. 1 1/3 cup flour. ¼ cup cattail pollen. 1 tsp salt. 4 Tbsp. shortening. 1/3 cup milk. Preheat oven to 450°F. Mix all ingredients.
- Cattail Pollen Pancakes. ½ cup cattail. ½ cup flour. 2 Tbsp. baking powder. 1 Tbsp. salt. 1 egg. 1 cup milk. 3 Tbsp. bacon drippings. Mix all ingredients. Pour onto a hot skillet or griddle in four-inch pancake amounts.
- Cattail Casserole. 2 cups scraped cattail spikes. 1 cup bread crumbs. 1 egg (beaten) ½ cup milk. 1 diced onion. Salt and pepper (according to taste) ½ cup shredded cheddar cheese.
- Cattail Acorn Bread. 1 cup acorn flour. 1 cup cattail flour (or another flour with gluten) 2 Tbsp. baking powder. ½ tsp. sea salt. 3 Tbsp. honey, agave nectar, or pure maple syrup.
- Cattail Wild Rice Pilaf. This recipe can be made with brown rice, but wild rice adds a special dimension to it. 1 cup dry wild rice (4 cups cooked) 2 Tbsp.
- Cattail Wild Rice Soup. 1 cup dry wild rice (4 cups cooked) 2 tablespoons sesame oil. ½ cup chopped green onion. 2 cups cattail shoots, sliced (about 30 cattails)
- Cat-on-the-Cob with Garlic Butter. 30–40 cattail flowerheads, peeled. Garlic butter: ½ cup unsalted butter. ½ cup olive oil. ½ teaspoon salt. 12 garlic cloves, crushed.
- Cattail Flower/Shoots Refrigerator Pickles. Enough cattail flowerheads/shoots to tightly fill a quart jar, about 30 or 40. 4 garlic cloves, peeled. 1 tsp.
- Indian Cattail Spoon Bread. Preheat oven to 400°F. ½ cup butter. 2 cups fresh flower buds or cattails on the cob. ½ cup diced onions. ½ cup diced green pepper.
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