For those of you eagerly watching The Walking Dead series on AMC, in the last episode, you may have been wondering what Carol’s acorn and beet cookies would have tasted like. As you know, the residents of Alexandria are dealing with a dwindling food supply and during those long-term disasters, you need to get creative with your food sources. Luckily for them, Carol has got their backs and used items laying around in nature and in the pantry to whip up a special treat that greatly improved morale among group members.

Why Did She Use Acorns and Beets?

Carol may be one of the most badass zombie killers of all times but gauging by the response from the residents of Alexandria, she apparently makes a pretty mean cookie, as well. All she needed was some acorns, some beets and a dash of imagination.

Carol’s use of acorns and beets in her cookie recipe is brilliant. Beets are a natural source of sugar and can easily be grown in survival gardens. As well, acorns are readily available in many parts of the country, can be ground into flour and can serve many other uses in a long-term disaster. In fact, many indigenous tribes and groups from around the world have utilized the acorn for its ability to give us nutrition and sustenance. It is estimated that in some regions of California, where the natives used them, fifty percent of their yearly caloric intake came from the humble acorn. By having these natural ingredients on hand and with just a few extra ingredients, you can also make Carol’s Apocalypse Cookies.

For anyone looking for recipes for when all hell breaks loose, check out the best-selling book, “The Prepper’s Cookbook” that has over 300 recipes and is based on a list of 25 must-have foods to have in your emergency food pantry. Moreover, there are loads of tips and tricks to prolonging those precious food stores.

Carol’s Apocalypse Cookies

Ingredients

1 cup of acorn flour (you can probably buy some OR make them how Carol likely did)

1/3 cup of date sugar (palm and coconut blossom sugar are good substitutes)

1/4 cup beet puree

1 egg

1 tablespoon of orange juice

1 teaspoon of coconut oil

1/4 teaspoon of ginger powder

1/4 teaspoon of vanilla essence

1/8 teaspoon of salt

Instructions

Peel as much beets as you want to use. Cut into chunks. Steam or cook for about 20 minutes until soft. Let it cool off a little, put it in a blender or food processor and blend into a puree. You might want to add a little water while blending. I used 1/4 cup of water for 800 grams of steamed beets. Add all cookie ingredients to a food processor and process into a dough. This can also be done with a mixer or just by hand and spoon. You choose. Preheat oven to 390 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper. Form 10-12 balls from the dough by using your hands. Put the balls on the baking tray and make them flat by patting on them with your fingers. Put the tray in the oven and bake for 15-18 minutes.