Acorn Flour

Acorn Flour is a traditional British recipe for a classic method of creating flour from wild acorns. The full recipe is presented here and I hope you enjoy this classic British version of: Acorn Flour.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+soaking and dryin)

Makes:

300g

Rating: 4.5 star rating

Tags : Wild FoodBritish Recipes


Method:

To make acorn flour: During the autumn collect ripe acorns. Place on a baking tray and dry roast them in an oven on it's lowest setting for at least 5 hours. When the acorns are done crack and shell them. Place them in water in a large bucket and allow to soak for at least a week. Change the water at least twice a day. This process leaches away the tannins, which is what makes acorns bitter (tannin in large quantities is toxic so you need to complete this process carefully).

When you think you have soaked the acorns long enough bite into an acorn. If it still tastes bitter then soak for longer. If you can only detect a trace of bitterness, or no bitterness then the acorns are ready. Grind the acorns whilst still wet either in a coffee grinder or a blender. Place the resultant meal in pans or on baking trays and place to dry either in the sun or in an oven on its lowest setting. When dry you can store the flour in sealed jars.