Flour...from acorns

Good day to all and good mood my dear readers read.cash.

I would like to say that I write about cooking and cuisine, as well as everything related to it.

I continue to publish recipes, menus, and other stuff, that solve one problem: "how to make sure that at home there is always a healthy, delicious homemade food, and you spend a minimum of time, effort and money.

Hi all, I hope you're all well and in a good mood. Oh, this year 2021! It's been a very eventful year, and that's in spite of the wholeepidemic. But thanks to this wonderful read.cash platform, a lot has been made possible and I've been thinking about a lot of things thanks to it and friends.

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We are different, scattered across the globe, in space on five continents, flickering lights on the internet, holding the whole world in our arms. To my friends far away and not so far away, I can't count you all by name...I'll say today, as if by the way..."💚 Thank you, thank you for being there 💚

I want to thank my friend @Ling01 for such a generous sponsorship. In today's eventful world, almost everyone is busy with just themselves. That's why it's nice to know that there are others like you, always ready to come and support you, putting your business aside. Thank you!!!!!

Today I want to offer you a recipe that is unusual even for me. Kai always found the information on the internet and decided to experiment. It is, strictly speaking, not really with acorns, it is with acorn meal. Just before the first snow, in October-November, acorns are collected (early, green acorns are harmful and even poisonous), and then, after many days of torture, get out of them flour (it is on sale, but the finished acorn meal can cost 5-10 times more expensive than regular flour). It is better to take ripe acorns for flour, in which the cap is easily removed. "When the acorn is ripe..."

And with it you can replace half of the nut flour or cereal in baking, add it to bread, use it as a substitute for nut flour in cookies and biscuits. I made a nut cake and chocolate oatmeal cookies with it, as well as bread and shortbread for a cake - everything turns out well, the taste may not change much, but the texture is excellent, inside soft, outside crispy. Truly, I have not tried meringue with acorn flour, so I'll guard against speculating on this subject.

So, what should I do with acorns? On the Internet the same thing, most often in the same words: soak for three days, pour boiling water, bring to a boil, turn off, drain the water and you can grind. Bullshit is your copypasta. Can you dissolve the tannins that give acorns their preternaturally bitter taste in cold water? Have you ever tried making tea with cold water? And if you've had that experience - why soak something that doesn't soak? I honestly kept the acorns for three days in cold water, changing it regularly - but no, if there was less bitterness, my receptors did not catch it.

Then I poured boiling water over the acorns and began to heat them, gazing intently into them as into the abyss. The abyss of acorns stared back at me, but was in no hurry to part with its bitter taste. Anyway, I gave up and started to boil those acorns. When the water became muddy, I poured it off, poured fresh water on it, and boiled it again. And so four times, each time for about two hours. The acorns tasted bland, a little rubbery, with a nutty undertone. I let them dry out overnight on a tray, and the next morning I ground them into crumbs.

Dry in the oven until dry, dry. You can first leave this mass to dry in the air for 24 hours, but I dry immediately in the oven at about 100-120 degrees. For 1 hour. In this form it's a grits that you can to make porridge...

The result was not like almond flour. First, the color is different, second, the taste, third, the texture, in general, everything is different. I had to sift and grind the remaining pieces larger than a millimeter in diameter, one more time. Probably, if I had a coffee grinder, everything would have worked out the first time, but this way the grind stretched for two steps.

Yes, of course, it was a hassle. But! In the first place - acorn flour and even coffee (nasty) are useful. Especially for diabetes. They lower sugar. I, however, have not yet figured out how much - still shoveling cake and cookies in connection with a birthday and "finished eating," and then still want to lower the sugar, I think it's already impudent. So far the flight is normal😁

In the second place, of course, a freebie is a freebie, and an experiment is an experiment. I love both. If I can avoid spending money on a new kind of flour, why not try making it?

Ah yes, cookies. You can bake any kind of cookie with this flour. Just replace half of the flour (or if using oatmeal, oatmeal) with acorn flour. That's the whole recipe.

My personal year is coming to an end, along with the calendar sheets for all the people of the world. As our President says, "It's been wasn't easy!"( ha ha he says that every year😂) When you perceive life as a miracle, it constantly delights you with miracles! Big ones and small ones. You just have to catch them!!!

My dream as a writer: to write what I want, what is born of inspiration. For silence. For no one to touch. That alandscape outside the window. Eh... But there's noise and noise everywhere and nowhere without it.

Soon the magical time, the New Year! But even more magic days are even more magical New Year's Eve I thank God for his help in writing this article, and you, dear readers, praise him if your reading has been helpful to you.

I want to know your opinion.

If you are interested in my content,then I invite you to read my other articles:

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https://read.cash/@Belozoriana/we-eat-to-live-not-live-to-eat-5fc88f83

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https://read.cash/@Belozoriana/gravlax-or-they-are-not-rolls-fb460b64