With acorn season in full swing, now is a great time to stock up on acorn flour recipes, like these versatile acorn flour crepes. Find out how to make either sweet or savory acorn flour crepes so you can enjoy these forest-to-table treats for any meal!
There are so many acorns on the ground under the white oak at the back of our property that I nearly slid down the hill under it. As The Tyrant reminded me, that’s a sure sign it’s time for us to use up last year’s acorn flour to make way for the new.
Yes, acorns are edible AFTER you’ve leached the tannins out of them. Otherwise, they’re terribly bitter and high in anti-nutrients like phytic acid, e.g. inedible.
Once the tannins are removed from acorns, they’re a wonderful, nutrient-dense food crop. And a single mature oak tree (which can live to be many hundreds of years old) can provide wheelbarrows full of acorns/food.
Bottom line: you can’t just eat unprocessed acorns or throw acorns in a blender and call it acorn flour. Steps must be taken first…