To be honest I’ve always avoided making Acorn flour as it really sounds like a very long laborious task that results in a nutty flavoured flour.
That’s until I found out you could do it all in one day – probably an hour if you ran to your local oak tree to gather the acorns.
Now we use this Acorn flour in a couple of things, as a flour substitute in breads and cakes but we also use as a substitute for crushed nuts in the base of cheesecakes or on top of yoghurt and honey – it’s a deep earthy nutty flavour and a little goes a long way.
Ingredients
- Acorns (we want them later in the season when they’re a dark brown – around mid-late October)
Method
- Collect the brown acorns
- Pop them in a microwave for 30 seconds on high whilst still in their shells (this will soften the shell and split it away from the nut)
- Remove and peel the shells off of the nuts
- Discard the shells (I’m sure there’s something crafty you could do with them but mine just went straight in to compost)
- Pop the acorn nuts in to a pan of boiling water and simmer for 5 minutes
- Strain away the liquid and place the nuts on a tea towel to absorb any excess liquid.
- Pop the boiled and dried nuts on a baking tray and place in the oven for 15 minutes at 150C
- Remove from the oven and blitz in a food processor
- Place the chopped nuts bake on the oven tray and roasted for a further 10 minutes
- Blend to a powder if you want flour or leave coarse to use as a crushed nut substitute
