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1
To Shell: Acorns are best shelled with a nutcracker or a pair of pliers. Simply grip each nut the long way and pinch, then grip it the short way and pinch. Presto! Out pops the clean, white kernel.
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2
To Grind: Put a cup of shelled acorns in a blender, fill the blender's container up with water and whiz away at high speed for a minute or two.
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3
To Leach: Pour the acorn pulp into a dish towel lined colander.
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4
Place the colander under slow running water and work the pulp around with your hand for about five minutes.
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5
The water now runs clear.
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6
Taste the meal.
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7
If bitter, continue rinsing.
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8
The meal should taste rather bland.
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9
Press out the excess liquid and store in the refrigerator or freeze until ready to use.
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10
To Dry: Spread the damp meal out in a shallow layer on a cookie sheet or on sheets of your dehydrator.
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11
Then begin to dry it.
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12
In the oven, you only need the pilot light or the very lowest oven setting.
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13
As it begins to dry, take your hands and very carefully crumble any chunks which hold moisture.
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14
Slowly your meal will begin to look quite good.
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15
You can run it through a grain mill for finer meal.
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16
To Use: The possibilities are endless!
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17
Add acorn meal to mush, stew, or soup.
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18
Use it in turkey dressing.
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19
Substitute acorn meal for corn meal or use it to replace part of the flour called for by your favorite bread, cake or cookie recipe.
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If you do substitute, cut down a bit on the usual amount of liquid and shortening, as the acorn meal is high in both vegetable oil and water (unless you chose to dry it).
