All I could find was this:

The seeds may be parched or roasted in the ashes of a fire and then cracked and eaten or ground and molded into small biscuits. The fresh seeds store well but are bitter if not parched or roasted. The leaves may be used as a spice (bay leaf).

'Pup

Margit Roos-Collins, in her 1990 book _The flavors of home_, recommended roasting the shelled nuts for half an hour at 350 degrees F "until they are a rich brown color and crunchy." Baking, she said, "modifies their bitterness and makes it not only bearable but also mildly interesting. Taste them in small bits."

She experimented with leaching out the bitterness (three changes of boiling water), but found this only produced a mushy texture and did not affect the bitterness.

Judith at Larner Seeds in Bolinas, Calif., has served native foods at her nursery open houses, and she may know of other uses.