Acorn Meal Flour

Acorns taste like a cross between hazelnuts and sunflower seeds. They are abundant, easy to store, high in protein, and very nutritious. They are nearly as important to Native Americans as corn, squash, and beans.

The Cherokee, Apache, Pima, Ojibwe, and most other Native American tribes across the oak-growing North and South America routinely harvested and used acorn nuts from oak trees.

Because acorns are very high in tannin, the dry-tasting substance associated with dry red wine, they need to be soaked before using. The flour will keep indefinitely in a covered container in a cool, dry place.