As a longtime forager, I'm always looking for ways to use the edible bounty I collect from nature. One of my favorite items to forage is acorns from local oak trees. With the right processing, acorns can be turned into a nutritious, gluten-free flour.
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Harvesting and Shelling Acorns
I like to harvest acorns in the fall when they start dropping from the trees. Choose plump acorns and avoid any with holes or damage which could allow moisture or bugs inside. Separate caps from acorns as soon as possible to prevent mold growth. After harvesting, I let the acorns dry for 1-2 weeks.
Once dried, I crack open the shells using a nutcracker or hammer. Try not to pulverize the inner nutmeats. Discard any wormy or discolored acorn nuts.
Processing the Acorn Nutmeat into Flour
Acorns contain bitter tannins that need to be leached out before eating or using in flour form. I like to boil my shelled acorns whole for 15-20 minutes, drain and repeat 2-3 times until the water runs clear. This hot water leaching removes most of the tannins.
Next, I spread the boiled acorn nutmeats on a baking sheet and dehydrate them in my oven on low heat for 12-24 hours. The properly dried acorn meats should be brittle and crumble easily. I finish the flour processing by using a blender or food processor to grind the dried acorns into a fine powder. Voila, fresh acorn flour!
Benefits of Acorn Flour
This foraged flour offers an array of nutrition and health benefits:
Gluten-free, so good for those with gluten sensitivity
High in fiber, manganese, vitamins B6 & E
Anti-inflammatory and antioxidant properties
Low glycemic index, may help regulate blood sugar
Provides a feeling of fullness and satisfaction
Baking with Acorn Flour
Acorn flour has a deep nutty flavor that pairs well with warm spices like cinnamon, nutmeg and cloves. It can be substituted for up to 1/4 of the wheat flour in recipes for baked goods like muffins, breads, scones and pancakes. Here's one of my favorite recipes:
Acorn Spice Muffins
Ingredients: 1 cup acorn flour 1 cup whole wheat flour 1 tbsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 2 eggs 1/3 cup maple syrup 1/3 cup milk 1/4 cup olive oil 1 tsp vanilla extract
Instructions:
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
Whisk together the flours, baking powder and spices in a large bowl.
In a separate bowl, beat the eggs. Then mix in maple syrup, milk, olive oil and vanilla.
Pour the wet ingredients into the dry and mix just until combined.
Scoop the batter evenly into the prepared muffin cups.
Bake for 18-20 minutes until a toothpick inserted comes out clean.
Let cool 10 minutes before removing from tin. Enjoy your homemade acorn flour muffins!
Try your hand at processing and baking with foraged acorn flour. Your family and friends will be impressed with your homemade forest-to-table creations.
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