Acorn flour

Hey,

It's been a week since I've wrote a blog post. Sorry, I guess it's just the start of school. So continuing on the acorn recipes, here's a new recipe for you. It's easy, and I'll take you through every step!

Ingredients

Acorns

water

Things you'll need-

coffee grinder

pot for boiling

Now, the first 2 things are a little tricky. First, you have to find your acorns. Acorns are very different, depending on the kind. Some acorns take so long to prepare. In the Northeast, we use geen acorns for our dishes, but in states like California you might have to use light browns. Experiment and research. When you find your acorns, make sure they don't have any hue bites or worms, because it's gross. Crack them open with stomping on it, using a hammer, a sharp knife, or a rock. 

Once you've got a good amount of acorns, it's time to get all the tannic acid out of it. Put your acorns in water. Boil the water on the stove. Keep boiling until the water is clear instead of brown or dark red. There are many ways to do this, but this I find is easier and takes the least amount of time.

Next, I grabbed newspaper and laid the acorns in the sun for 2 hours. Make sure to find a sunny spot. 

After that put it in the oven for 15 minutes on 170 degrees until toasty.

Were almost finish! Grab a handful of your acorns and put them into the grinder until in little bits and DO NOT WAIT UNTIL FLOURY!!! 

Put them in the oven for 5 more minutes  on a low heat. Once done, grind them in your coffee grinder until it is a flour.

That's it!

I'll be back with my acorn cake experiment soon. 

Leave a comment !!!!!!!!!!!!!!!!!!!!!!!!!!