Where to Find Acorns
Acorns are the nuts of oak trees and can be found in many parts of the world, including North America, Europe, and Asia. They are most commonly found on white oak, live oak, and black oak trees. The best type is the American oak since it has less tannin. The best time to harvest acorns is in the fall when they have fully ripened and fallen from the tree. Look for acorns that are free from cracks and holes, and avoid those that are discolored, moldy or have damage from insects.
How Many Acorns are Needed to Make Acorn Flour
The amount of acorns needed to make acorn flour depends on the desired quantity of flour. Generally, it takes about 6-8 pounds of acorns to produce about 1 pound of acorn flour.
How to Make Acorn Flour
To make acorn flour, the first step is to collect the acorns and remove their shells. This can be done by cracking the acorns with a hammer or nutcracker and then removing the shell by hand. After removing the shells, the next step is to grind the acorns into a fine powder using a food processor or grain mill.
However, it’s important to note that acorns contain tannin, which can give the flour a bitter taste. Tannins can also make the acorn difficult to digest or even toxic for humans to consume in large quantities. Thus, it’s crucial to remove the tannin from the acorns before using them to make flour.
To leach the acorns, soak them in water for several days until the water is no longer discolored. Place the ground acorns in a large bowl or pot and cover them with water, changing the water every few hours for the first day or two, and then once a day for the next several days until the water runs clear. This process can take several days to a week, depending on the amount of tannin in the acorns. A taste test can be done to check if the acorn is still bitter.
Once the acorns have been leached, spread them out on a clean towel or baking sheet and let them dry completely. When they are dry, grind them again into a fine powder. The resulting flour can be stored in an airtight container in a cool, dry place.
Shelf Life and Storage
Acorn flour has a relatively short shelf life compared to other flours because it contains oils that can turn rancid over time. To extend the shelf life of acorn flour, store it in an airtight container in the refrigerator or freezer. High-quality acorn flour can last up to six months in the refrigerator and up to a year in the freezer.
How to Use Acorn Flour
Acorn flour can be used in many of the same ways as wheat flour, but it does have some unique properties. Because it is gluten-free, it is not suitable for making bread on its own, but it can be combined with other gluten-free flours like rice or tapioca flour to make bread and other baked goods. Acorn flour has a slightly sweet, nutty flavor that pairs well with savory dishes like stews and soups. It can also be used to thicken sauces and gravies. One of the most popular uses for acorn flour is in pancakes.
Acorn Flour Pancakes
Ingredients:
– 1 cup acorn flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tbsp honey
– 1 cup milk (dairy or non-dairy)
– 1 egg
– 2 tbsp melted butter or oil
Directions:
In a large bowl, whisk together the acorn flour, baking powder, and salt. In a separate bowl, whisk together the honey, milk, egg, and melted butter or oil. Add the wet ingredients to the dry ingredients and stir until just combined. Heat a non-stick pan over medium heat and spoon the batter onto the pan in 1/4 cup portions. Cook until the edges start to look set, then flip and cook until golden brown on both sides.
Acorn Flour Brownies
Ingredients:
- 1/4 cup cocoa powder
- 1/2 cup acorn flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or coconut oil, melted
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. In a large bowl, whisk together the acorn flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the melted butter or coconut oil and sugar. Add the eggs and vanilla to the butter mixture and beat until light and frothy. Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Acorn Flour Biscuits
Ingredients:
- 2 cups acorn flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter, cut into small pieces
- 1 cup buttermilk
Directions:
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the acorn flour, baking powder, and salt. Using your fingers or a pastry blender, cut the cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the mixture and add the buttermilk. Stir until just combined. Turn the dough out onto a lightly floured surface and knead gently. Pat the dough into a circle about 1 inch thick, then use a biscuit cutter or glass to cut out biscuits. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Nutrients in Acorn Flour
Acorn flour is a good source of nutrients, including carbohydrates, fiber, protein, and some vitamins and minerals. Here is a breakdown of the nutrient amounts in 100 grams of acorn flour:
– Calories: 480
– Carbohydrates: 60 grams
– Fiber: 10 grams
– Protein: 7 grams
– Fat: 24 grams
– Vitamin B1: 0.3 milligrams
– Vitamin B2: 0.2 milligrams
– Niacin: 1.5 milligrams
– Calcium: 65 milligrams
– Iron: 9 milligrams
– Phosphorus: 200 milligrams
– Potassium: 630 milligrams
Making acorn flour at home is a simple process that provides a nutritious and versatile ingredient for cooking. By following these steps for harvesting, processing, and storing acorn flour, you can ensure that you have a supply of this unique and delicious ingredient on hand for all your culinary adventures.
The Author:
Pioneerthinking.com – Ingredients for a Simple Life.
Photo. Pixabay, Svklimkin, DerWeg