- Ready In:
- 1 lb acorn
- To Shell: Acorns are best shelled with a nutcracker or a pair of pliers. Simply grip each nut the long way and pinch, then grip it the short way and pinch. Presto! Out pops the clean, white kernel.
- To Grind: Put a cup of shelled acorns in a blender, fill the blender's container up with water and whiz away at high speed for a minute or two.
- To Leach: Pour the acorn pulp into a dish towel lined colander.
- Place the colander under slow running water and work the pulp around with your hand for about five minutes.
- The water now runs clear.
- Taste the meal.
- If bitter, continue rinsing.
- The meal should taste rather bland.
- Press out the excess liquid and store in the refrigerator or freeze until ready to use.
- To Dry: Spread the damp meal out in a shallow layer on a cookie sheet or on sheets of your dehydrator.
- Then begin to dry it.
- In the oven, you only need the pilot light or the very lowest oven setting.
- As it begins to dry, take your hands and very carefully crumble any chunks which hold moisture.
- Slowly your meal will begin to look quite good.
- You can run it through a grain mill for finer meal.
- To Use: The possibilities are endless!
- Add acorn meal to mush, stew, or soup.
- Use it in turkey dressing.
- Substitute acorn meal for corn meal or use it to replace part of the flour called for by your favorite bread, cake or cookie recipe.
- If you do substitute, cut down a bit on the usual amount of liquid and shortening, as the acorn meal is high in both vegetable oil and water (unless you chose to dry it).
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">