Wednesday, October 11, 2017
Acorn Flour - Pancakes
1. Gather the Nuts
A 1-gallon bucket of acorns
The first step is to gather up about a gallon of acorns. We have an abundant acorn crop this year in Minnesota (which means it will probably be a good year for squirrels, too). I had my niece Esther go around her yard and fill a one-gallon ice cream pail with fallen acorns. This was the easiest part.
2. Remove the Caps
A bowl of uncapped acorns
A bowl of acorns with their caps removed
Remove the caps from the nuts. This took me about one whole Game of Thrones episode.
3. Shell the Acorns
Nutmeat of a shelled acorn
Place the acorns in the freezer overnight. This helps keep them fresh, and it also helps make it easier to crack them. There’s a paper-like membrane around the nut and inside the shell; when you freeze them, that papery layer comes off the nut cleanly and leaves just the meat of the nut. The nuts will oxidize quickly, so it’s important to toss the nutmeat into water so they don’t turn brown.
4. Blend the Acorns
Blended acorn nutmeat and water
After you have shelled all the nuts into water, transfer the water and the nutmeat into a blender. Blend on high for several minutes.
5. Leach the Tannins
Soaking acorns in water to leach out tannins
Then transfer the blended nuts and water to a large container. Place it in the fridge overnight. All the blended acorn paste will settle, allowing you to pour off the water. Add more water and stir the water and acorn paste. Place it back in the fridge and let sit for another day. Acorns typically taste bitter, so by changing the water every day for 3 to 4 days, you can leach out that bitterness.
6. Drain and Spread the Paste
Blended acorn paste on parchment paper
Pour off all the water one last time and then pour the paste onto cheesecloth, or use a clean towel and wring as much moisture out of the acorn paste as you can. Spread the paste out on a parchment-lined baking sheet and place it in the oven at its lowest setting with the door cracked open. You need to dry out the acorn paste until it is absolutely dry. As it dries, you can stir it and turn it over to help speed the process.
7. Grind the Paste
A grinder or food processor to refine the paste
Use a grinder or food processor to refine the paste.
When the acorn paste is completely dry, it will be kind of clumpy. If you have a grinder you can grind the acorns into flour or you can use a food processor or blender. This should result in a fine flour, but you may still have some larger pieces.
8. Sift the Flour
Sifting ground acorns
Sift the ground acorns. Use a mortar and pestle to break up remaining large chunks.
Using a fine mesh sieve, sift the flour so that any debris or large clumps are separated. If you want, you can use a mortar and pestle to break up these remaining clumps.
9. Sift it Again
A second sift of the acorn flour
A second, finer sift of the acorn flour.
The resulting acorn flour.
At this point, you should have roughly three cups of flour.
1 cup acorn flour
½ cup all-purpose flour
2 tablespoons maple sugar
1 tsp salt
2 tsp baking powder
1 ¼ cups whole milk
3 tablespoons canola oil
Combine all ingredients, then pour onto a skillet over medium heat and cook until bubbles form on top. Flip the pancakes over and continue to cook for 1-2 minutes more. Serve with butter and syrup, and enjoy.
To read the Original Story with all the pictures, click HERE:
For additional information see the following links:
Blog Table of Contents
Complete Sustainable Living Plan
Blog Table of Contents
Acorn Flour Pancakes
Sour Dough Bread
Apple Cider Vinegar
More on making Vinegar
Backing Soda vs Yeast
Baking Soda uses
See similar topics by clicking on the labels below