Pine cones, Raspberry Leaves and Bark

Corn meal/acorn bread
1/3 c oil
1/3 c sugar
1 egg
1/4 c milk
1/3 c acorn flour
2/3 c flour
1 c cornmeal
1/2 T salt
3 t baking powder

Stir and spread in a baking pan, 1/4 to 1/2 inch thick. Bake at 350 degrees for about 12 minutes. Cool.

Presentation
Pine nuts
Hazelnut butter
Dried Raspberry leaves
Wild berry spread

With knife, cut out pine cone shapes and add pine nuts. Cut strips for bark and spread with hazelnut butter and dust with chopped walnuts. Cut out raspberry leaves, also spreading with hazelnut butter and sprinkle dried raspberry leaves on top. Serve with wild berry spread.

Golden Leaves

1 c cornmeal
3/4 c whole wheat flour
1/4 c acorn flour
1/4 c red quinoa
3 t baking powder
1/4 c sugar or raw sugar
1/4 t salt
2 eggs
1 c milk
1/4 c oil

Mix ingredients. Spray cookie sheet with oil, place leaf cookie cutters on pan, fill half way with bread mixture, very slowly lift cookie cutters, correcting edges as cutter is lifted. Make marks for the veins of the leaves and cook in a preheated oven at 425 degrees for 15-25 minutes, depending on the size of the leaves.