Photo: J.hagelüken, CC BY-SA 4.0 · source
Dried · From Bladwijzer
Leached acorn flour
- Makes: ± 300 g flour
- Time: 1 hr + 3–7 days leaching + drying
- From: English oak
Ingredients
- 1 kg sound, ripe acorns
- plenty of cold water
Method
- Crack the acorns with a nutcracker or hammer and take out the kernels. Discard any dark or mouldy ones.
- Blitz the kernels coarsely in a blender with a little water.
- Put the pulp in a large jar of cold water, stir and place in the fridge.
- Every morning and evening, pour off the brown water and top up with fresh. Repeat for 3 to 7 days, until a piece tastes not at all bitter.
- Drain the pulp in a cloth and squeeze it well.
- Spread it thinly on a baking tray and dry it in the oven at 60–70 °C with the door ajar, until bone dry.
- Grind it finely into flour.
Storing: A few months in a closed jar in a cool, dark place, longer in the freezer. Use it for up to a quarter of the flour in pancakes, biscuits or bread.