Posted 50 minutes ago


October 2014
Atlanta, Georgia

Acorns can provide one with an exceptional nutritional value and have a tolerance for storage. This food source was a staple in the Native American diet. It is estimated that among one tribe, the Yokut, a typical family consumed 1,000 to 2,000 pounds of acorns each year! One analysis of uncooked acorn meal shows that it is 21% fat, 5% protein, 62% carbohydrate, and 14% water, mineral, and fiber.

The process is as follows:

- Gathering
- Cleaning
- Drying
- Peeling
- Grinding (course)
- Leaching the Tannins
- Squeezing out the water
- Drying
- Stone Grinding (fine)

It is not a quick or easy process. But discovering how essential it was to the Native Americans in the past and in our region we followed through with the best plan we could formulate to arrive to a top notch acorn flour.

We started with collecting about 7 lbs of large White Oak acorns making sure they were void of small holes and other defects. After collecting we put them into a bucket to wash them making sure to discard any acorns that float. Once cleaned we sun dried them for several days.
Once dry we crushed them with an arbor press to make the peeling easier. We placed the acorn meat into a blender and ground it into a course grind that was similar to consistency of coffee. We placed the ground acorn into glass bowls to began the leaching process.
Leaching the acorns took three days. By pouring cold water into the ground acorn and letting it sit the tannins that make the acorn bitter rise to the top that turns the water into a deep reddish brown color. Three times a day we pour out the dark water and refill it with new cold water. After three days the water cleared to the point where we could see the flour through the 1 1/2 inches of water before we poured it out and the flour did not taste bitter any longer. Once the tannin was leached we places the wet acorn grind into a thin cloth, gathers the acorn grind into a ball and twisted it tight until most of the water was removed. After repeating this step several times until all the acorn grind was squeezed out we were left with several acorn grind balls that resembled a plate of baseballs. We then placed and flatted the balls into our food dehydrator to remove the remaining water (this made our home smell like warm raisins… Awesome). Once dried we further process the acorn grind through our Wonder Mill grinder with the stone burrs in. Once done hand grinding we were left with a fine, stone ground acorn flour.

We hope our latest effort finds you inspired and adventuring into a deepening relationship with nature.

Visit Southern4perspective again soon. We are putting together our next post which will include what we make with out white acorn flour.

Links for further study:

- Acorn wiki link:

- A YouTube video. This is as close to the process we use as I could find:

- A quick read on the Native American’s relationship with the acorn:

- If you just want to buy some I found this site:

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"The artist, who is an ethnic Igorot hailing from the mountainous Cordilleras region, stays close to his roots by working with raw, indigenous materials and focusing on subject matter that celebrates the rich heritage of his people and his country.”

To check out more of his pyrography pieces, visit Jordan Mang-osan’s Facebook page or head over to Fine Art America,

[via Demilked and My Modern Metropolis]

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