Hot leaching is a quick way to remove the tannins from your shelled acorns. However, since hot leaching acorns cooks the starch in the nuts, they’ll require an extra binder to hold together in baked goods. If you’re making acorn flour for baking, cold leaching is a better choice. But hot-leached acorns are still useful! My favorite way to use…
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Acorn Mushroom Soup Recipe
Mushrooms and acorns bring rich, umami flavor and satisfying texture to this acorn mushroom soup. It’s filling, delicious, and thanks to its low fat content…very healthy. You can use any mushroom (wild or cultivated), but I suggest using something other than the white button mushrooms you find in most grocery stores. Those don’t have quite enough flavor to stand up…
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Cold Leaching Acorns: Three Ways
While there are several ways to leach acorns, cold leaching is the best way to create a versatile end product that can be used as a fine flour or coarse polenta. Acorn flour doesn’t have gluten in it, so it won’t rise on its own. That’s why you often see recipes call for half acorn flour and half regular flour….
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Simple Acorn Lace Cookie Recipe
Acorn lace cookies may look fancy, but they come together quickly and easily (once you’ve made the acorn flour, that is!).This simple recipe calls for only a small amount of acorn flour, making it the perfect choice for your first acorn-baking adventure. The rich flavor of the acorn flour works wonderfully here, and because this is a crispy, thin cookie,…
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Steamed Acorn Brown Bread Recipe
Steamed Boston brown bread is traditionally made with a combination of cornmeal, rye, and whole wheat or graham flours. It’s a classic accompaniment to franks and beans, but it’s also great toasted and slathered with butter. This foraged version uses acorn flour and it’s even better than the traditional recipe: moist, rich, and dense. Traditionally, the bread is steamed in…
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