Acorn Meal ~ Traditional Native American Food
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 47
Ingredients
Gather Fresh Acorn Nuts that have fallen from Oak trees.
Preparation:
1. Gather your acorns and examine each one individually.
2. Throw away any cracked, moldy, wormy or defective ones.
3. Shell the acorns. Shells are soft enough to cut early in the season through August and September. You may need to use a nut cracker later in the season.
4. Boil raw acorns until the water no longer turns brown. Acorns have a bitter tonic that needs to boiled off. Change the water and boil acorns 2 or 3 times until the water is clear.
Cooking Method:
1. Preheat the oven to 250 degrees F
2. Drain the boiled acorns by using a colandar. Place the colandar in the sink. Pour in the acorns and let them drain.
3. Place the nuts on a baking sheet in a single layer.
4. Bake slowly for 90 minutes.
5. Remove from the oven and let them cool.
Once the acorns are cool, grind the dry nuts to a texture of corn meal using a food processor.
Serving Size: 2-4 cups of flour
1. Gather your acorns and examine each one individually.
2. Throw away any cracked, moldy, wormy or defective ones.
3. Shell the acorns. Shells are soft enough to cut early in the season through August and September. You may need to use a nut cracker later in the season.
4. Boil raw acorns until the water no longer turns brown. Acorns have a bitter tonic that needs to boiled off. Change the water and boil acorns 2 or 3 times until the water is clear.
Cooking Method:
1. Preheat the oven to 250 degrees F
2. Drain the boiled acorns by using a colandar. Place the colandar in the sink. Pour in the acorns and let them drain.
3. Place the nuts on a baking sheet in a single layer.
4. Bake slowly for 90 minutes.
5. Remove from the oven and let them cool.
Once the acorns are cool, grind the dry nuts to a texture of corn meal using a food processor.
Serving Size: 2-4 cups of flour
Nutritional Info Amount Per Serving
- Calories: 193.4
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 0.0 g
- Protein: 2.9 g
Member Reviews
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EO4WELLNESS
Studied this too. Apparently, only ONE species of Oak is not good for human consumption (they are extremely SMALL acorns). Some species have acids in them which are harsh to digestion. The acids wash away if held in a bag suspended in running water (creek, river, etc) for about a week before prep - 11/16/17