The nutritional value of oak acorns has been known for a long time, they are very rich in easily digestible and quickly digestible carbohydrates, mainly starch (40%), tannins (5-8%), fatty oil (up to 5%), sugar, essential oil and other useful substances.
The recipe for making bread and tortillas from oak acorns, acorn flour and its preparation in the field.
In addition, acorns contain tannins, which give them an astringent and bitter taste. The main active part of tannins is tannin, it has an astringent, fixing, anti-inflammatory and anti-putrefactive effect, accelerates blood coagulation, improves the functioning of the stomach, and heals wounds. Oak acorns ripen in late September and early October.
with a knife shell on each half along, remove it with layers.
drying and preparation of flour for future use the smaller, the better. Then it will help to avoid problems when drying..
an extreme situation that will force you to bake bread from acorns? Prepared in this way, only from flour and water, acorn bread or tortillas are completely edible, although they have a somewhat peculiar taste.
This article describes the skeleton of a recipe for making bread and tortillas from acorns. All other options will directly depend on the ingredients and products of salt, sugar, oil, etc. that are available to you. In conclusion, a few recommendations on the nutritional use of acorns.
1. Soaked and cooked acorns do not have to be crushed, you can cut them smaller and just fry them.
2. Instead of bread from crushed acorns, you can cook porridge.
3. Well-fried acorns can be brewed instead of coffee. Add a tablespoon in 0.2-0.25 liters of water and boil over low heat for 3-5 minutes.
4. Harvesting acorns flour for the future, it is necessary to grind it as finely as possible, dry well and store in an airtight container or bags.