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Food Page

Enjoy Wild Ivy's Most Loved Recipes here

Welcome to our new food page! We are excited to share Caroline's monthly seasonal recipes that feature foraged foods we have served at our events.

As part of our mission to promote sustainable and mindful living, we believe in using locally-sourced and wild ingredients whenever possible.

Each month, we will share our most asked for delicious and nutritious recipe that you can try at home. From acorn spiced oat biscuits to wild garlic pesto, we hope to inspire you to incorporate more wild foods into your diet and discover the amazing flavors and health benefits they offer. Check back regularly for our latest recipe and join us in our journey to live in harmony with nature.


Spiced Acorn Biscuits

These vegan and gluten-free biscuits are always a hit at our retreats. For a healthier option, we use jaggery sugar or coconut sugar in place of refined sugar. The acorn meal adds a nutty and earthy flavour with a touch of sweetness that increases after roasting. We love using a brand of spiced acorn powder with added cardamom, cinnamon, ginger, and cloves, available on Amazon


  • 125g plant-based butter, melted

  • 125g self-raising gluten-free flour

  • 85g jaggery or coconut sugar

  • 125g gluten-free oats

  • 2 tsp ground acorn powder (or 2 tsp hazelnut flour and double the cinnamon and ground spice)

  • 1 tsp each ground cinnamon, ground spice, ground ginger, ground cardamom seeds (optional)

  • 1 tsp bicarbonate soda

  • 1 tbsp date syrup or maple syrup

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  1. Preheat the oven to 180C (160F Fan) mark 4 and lightly grease two baking sheets or line with greaseproof paper.

  2. In a large bowl or food processor, mix together the flour, sugar, oats, ground acorn, spices, and bicarbonate of soda.

  3. Add the melted butter and date syrup to the dry ingredients and combine until the mixture is well combined and mixture comes together in one ball.

  4. Divide the mixture into 16 portions and form into balls or use a tablespoon measurer to shape into rounds. Arrange on the baking sheets, spacing them apart, and flatten a little.

  5. Bake for 15-18 minutes until golden and lightly set. Cool for 3 minutes on the trays, then transfer to a wire rack to cool completely.


We enjoyed these delicious and nutritious biscuits with our Coconut and Cardamom Panna Cotta with Rhubarb, decorated with Ground Ivy at our Spring Retreat. Event 2023. Join us at our next event. 

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