Acorn Flour Recipe

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

  1. Collect the brown acorns
  2. 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)
  3. Remove and peel the shells off of the nuts
  4. Discard the shells (I’m sure there’s something crafty you could do with them but mine just went straight in to compost)
  5. Pop the acorn nuts in to a pan of boiling water and simmer for 5 minutes
  6. Strain away the liquid and place the nuts on a tea towel to absorb any excess liquid.
  7. Pop the boiled and dried nuts on a baking tray and place in the oven for 15 minutes at 150C
  8. Remove from the oven and blitz in a food processor
  9. Place the chopped nuts bake on the oven tray and roasted for a further 10 minutes
  10. Blend to a powder if you want flour or leave coarse to use as a crushed nut substitute

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