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Delicious, highly nutritious, and free! Yes, ACORNS make flour that you can use in a variety of different recipes, from pancakes to breads, cookies and more!
It’s been said that humans have eaten more acorns (by mass) over history than any other food. Oak trees grow all over the world in different forms, and their acorns are virtually all edible (some better than others). They are easy to collect, if you’re willing to go up against the odd squirrel   and they have tons of protein and good fats in them. They store easily, and are relatively large for your effort. Perfect winter food!
This past holidays, I made some yummy cookies using acorn flour that I had processed from local acorns, collected here in Toronto with a friend. The recipe I used was great, from a book called Extravaganza (spelled Extra Vegan Za… highly recommended) and all the kids and moms in our home school program loved it!

Eddie and Julie of Practical Primitive just came through this fall to teach courses on acorn preparation, storage and use. We hope to have them around again soon, but until we do, check out their website… there’s plenty of good content there and in the newsletter they put out.

Acorn Oatmeal Lemon Fig cookies:

Directions:
In a large mixing bowl, combine flour, baking soda, baking powder, salt and cinnamon.  In a separate bowl, mix oil, syrup, vanilla, lemon rind and sugar, whisking until thoroughly combined. Pour into dry ingredients and stir together. Fold in oats and figs. Roll small, stick balls onto oiled cookie sheets and back in preheated (375F) oven for 12-15 min.

Ingredients:
2 cups Acorn Flour or substitute
1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt
1 tsp cinnamon
1/2 cup natural oil (such as olive or sunflower)
1/2 cup maple syrup
1 tsp vanilla extract
3 tsp lemon rind
1/2 cup organic sugar
2/3 cup large rolled oats
1/5 cups figs, chopped into small pieces