@Alimentazione e quello che sta intorno
I live in the foothills of California, where Blue Oaks grow in abundance. We have a few of these trees in our yard, and this fall I gathered about 25 pounds of acorns from one tree ( I could have kept picking but felt this was enough)
I shelled some, grinded them in a food processor, and then leached the acorns in a giant glass jar (soaking the acorns in water and the pouring off the water every couple of days) to get rid of the bitter tanic acid. After a couple of weeks if this, I ended up with a large jar of acorn meal. I dried it out on the "keep warm" setting in the oven.
I am making bread now, and will post the results when done. Here is the recipe I am roughly following, from the book "ACORNS AND EAT ‘EM" by Suellen Ocean
1-2/3 cup warm water
1/4 cup honey
1/4 tsp. salt
2 pkgs. dry baking yeast
2 Tbs. whole wheat flour
1 cup acorns
Stir to melt honey, then cover and set in a warm place
about 10 minutes until foamy. After yeast gets foamy
and starts to grow add
4 cups whole wheat flour
1/3 cup vegetable oil
1 cup leached & drained uncooked acorns.
Mix well with a wooden spoon. Fill two standard
bread pans and bake at 350° for 30 minutes.