ACORN FLOUR CAKE SKIN

I found that two pounds of acorns yields three cups of flour. But, again, you can work with whatever you have.

ACORN FLOUR CAKE SKIN

Some oaks, like black oak, have a thicker skin that will need to be removed – other varieties don’t have this skin. They also have more tannins (bitter flavor) to remove than the others. Pin oak acorns are more work because of their small size. However, some acorns are much easier to work with than others. Look for them on the ground beneath an oak tree.Īll varieties of oak produce edible acorns, so you don’t need to worry about getting ill (this is always my biggest fear with foraging of any sort). Your first step in making acorn flour is to forage for acorns. I modernized some of his suggested primitive methods he wasn’t happy about this, but you will be. Bryan spends half of the year teaching survival skills and is an expert on this sort of thing. Preparing the flour is a time-consuming process – three days, excluding foraging for the acorns.īefore I get into the details, you should know that I learned everything about making acorn flour from my friend Bryan. Once properly prepared for eating, acorns are walnut-like, but they have a unique flavor all their own: sweet, subtle, and earthy.

Once the tannins are removed, you can turn the acorns into flour or dry them and roast them to eat like other nuts. Not only is there is the possibility that the tannins could give you an upset stomach, they also taste like dish soap.

However, before eating one, you’ll need to remove, or leach out, the tannins.

Acorn flour cake