I am wondering about "acorn flour". Has anyone ever used it? What have you used it in and did you grind it yourself? Would you mind sharing your methods and recipes?
Melody_Yesterday from Sedalia Missouri
i have made acorn bread before. It is very good. It has a nice grainy texture and an earthy flavor. We collect the acorns, process the tannin out, then roast them. I store them in gallon glass jars and grind when I need them. We also eat them just roasted as nuts.
1 c. acorn flour 3/4 c. wheat flour 1/4 c. carob flour(I used cocoa) 3 t. baking powder 1 t. sea salt
3 t. honey (can use molasses) 1 egg 1 c milk (I used 1/2 water) 3 T. oil
Mix all ingredients well. Pour into greased loaf pan and bake 250° 45 minutes. (Can double and bake in 13X9 pan.)
You can add extra liquid to this batter and make pancakes.
This sounds like something I'd like to try--we're allergic to wheat, so I work with different types of flours. How do you "process the tannin out?" Do you need to roast them?--We prefer our nuts raw. There's lots of acorn trees around here, so this may really help us out.
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