“When an oak-tree is felled the whole forest echoes with it; but a hundred acorns are planted silently by some unnoticed breeze.”

-Thomas Carlisle, 1795-1881










Our Thoughts:

 The smell of boiling acorns is entirely unexpected.  From the bubbling pot, tendrils of  steam curl up, bearing the familiar oakey scents of brown sugar and vanilla that are found in some wines, compliments of the cask they were aged in. Together, absurdly, the boiling mixture smells like creme brulee.

The resulting flour also tastes sweeter than we anticipated, with a subtle nutty flavor.  It is very rich in protein, so a little goes a long way.  We began mixing some in with our oatcakes, and have been very happy with the result.

We had expected this post to be a grueling sort of undertaking, and were pleasantly surprised to find how straightforward it is.  It is a nice project to have going on the side while you prepare the real meal of the day.  We boiled and strained ours three times just to be sure we got rid of the bitter tannins, but two times probably would have been sufficient.

So, with relatively little work, acorn flour is a definite win in our book! How to Make It!