{"id":9489,"date":"2019-10-15T13:28:00","date_gmt":"2019-10-15T18:28:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2012\/11\/how-to-make-acorn-flour-a-pre-thanksgiving-family-project-3\/"},"modified":"2020-11-03T22:19:15","modified_gmt":"2020-11-04T04:19:15","slug":"how-to-make-acorn-flour-pre-thanksving","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/how-to-make-acorn-flour-pre-thanksving\/","title":{"rendered":"How to Make Acorn Flour"},"content":{"rendered":"\n

Acorn flour is fun to make and totally edible<\/strong>! Native Americans have been grinding acorns into flour and using the flour to make hearty stews and breads for hundreds of years – and you can too!<\/p>\n\n\n\n

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Are Acorns Edible<\/h2>\n\n\n\n

Yes! Acorns are edible<\/strong>. However, before eating one, you’ll need to remove, or leach out, the tannins. Not only is there is the possibility that the tannins could give you an upset stomach<\/em>, they also taste like dish soap.<\/p>\n\n\n\n

Once the tannins are removed, you can turn the acorns into flour or dry them and roast them to eat like other nuts.<\/p>\n\n\n\n

Once properly prepared for eating, acorns are walnut-like, but they have a unique flavor all their own: sweet, subtle, and earthy<\/strong>.<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n

Preparing the flour is a time-consuming process<\/strong> – three days<\/em>, excluding foraging for the acorns.<\/p>\n\n\n\n

Before I get into the details, you should know that I learned everything about making acorn flour from my friend Bryan. Bryan spends half of the year teaching survival skills and is an expert on this sort of thing. I modernized some of his suggested primitive methods; he wasn’t happy about this, but you will be.<\/p>\n\n\n\n

Collecting Acorns<\/h3>\n\n\n\n

Your first step in making acorn flour is to forage for acorns<\/strong>. Look for them on the ground beneath an oak tree.<\/p>\n\n\n\n

All varieties of oak produce edible acorns<\/strong>, so you don’t need to worry about getting ill (this is always my biggest fear with foraging of any sort). However, some acorns are much easier to work with than others.<\/p>\n\n\n\n

The best acorns for flour come from:<\/p>\n\n\n\n