White Oak Acorn Flour
This is cold-leached, ready to use flour made from Eastern White Oak Acorns (Quercus alba).
Acorns are an abundant food source that nourished humans for millennia. We forage our acorns from mature Oak trees nestled in a healthy Oak/Hickory forest.
Raw acorns contain tannins and other anti-nutrients that we leach out before consumption. After leaching we dehydrate and grind the nuts into delicious flour. Acorn flour should be kept refrigerated for up to one month, beyond that it should be frozen.
Acorn flour may be substituted for other flours in baking, or used as a delicious breading for vegetables and meats. Acorn imparts a distinct sweet, nutty flavor.
Acorn pancake/waffle recipe:
1.5 cups white oak acorn flour
½ cup milk or milk alternative (adjust the amount of liquid to make a smooth batter)
2 Tbs butter or oil
½ tsp. baking soda
pinch of salt
Mix all ingredients together cook in a pan or waffle maker.
Acorns provide a complete protein and a balanced fat and carbohydrate source. Their fat is primarily monounsaturated, with a lipid profile very similar to olive oil.