Make Your Own Acorn Flour
Transforming acorns into flour is an ancient and rewarding process that connects us to our woodland surroundings. With its subtly sweet, chestnut-like flavor, acorn flour is a unique and versatile ingredient for pancakes, breads, and more. Although time-intensive, this activity is a satisfying way to turn a common woodland nut into something extraordinary.
How long will it take?
How hard is it?
How many people can do it together?
Over 2 hours
Moderate
Participants: Solo or small group activity
Autumn
a wildish story
What do you need?
A large quantity of mature, brown acorns
Cold water
Grinder or blender (e.g., NutriBullet)
Large jar
Sieve Muslin or cheesecloth
A low oven or warm drying space
Time and patience!
How to do it.
Harvest and Dry Collect mature, brown acorns that have fallen naturally.
Avoid any that are damaged or moldy. If your acorns are green, let them dry until they turn brown before starting.
Shell the Acorns Crack open the acorns and remove the inner nuts. This is easiest to do when the acorns are completely dry.
Leach the Tannins Tannins in acorns make them bitter and unsafe to eat unless removed.
Here's how to leach them: Roughly chop the shelled acorns and soak them overnight in a large bowl of cold water. The next day, drain the acorns and blend them with fresh water until the mixture resembles a thick milkshake.
Pour the blended mixture into a large jar and refrigerate. The solids will settle, and the tannins will leach into the water.
Daily Water Changes: Each day for 5 days, carefully pour off the water, refill with fresh water, shake the jar, and return to the fridge.
Taste Test: After 5 days, taste a small amount of the wet acorn flour. If it’s still bitter, continue leaching for another day or two.
Dry the Flour Strain the mixture through a muslin-lined sieve to separate the solids from the water.
Spread the wet acorn flour onto a baking sheet and dry it in a very low oven (50°C) or in a warm, dry space like an airing cupboard. This can take several hours or up to a day.
Once completely dry, blitz the flour in a grinder or blender until it’s smooth and fine.
Store and Use Store your acorn flour in an airtight jar, ready for use in recipes like pancakes, breads, or as a flavorful coating for meats.
SUSTAINABILITY TIP Acorns are a crucial food source for wildlife such as birds, squirrels, and deer. Be mindful of how many you collect and always leave plenty behind to support the ecosystem.
Acorn flour is more than just an ingredient—it’s a meaningful connection to nature and a reminder of the richness our environment offers.