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Description Acorns are one of the healthiest, tastiest and most versatile foods you can eat, and were once a mainstay of diets throughout the world. These nutritious nuts can be used as a fabulous gluten-free flour in breads and baked goods of all types, a fantastic base for sweet dishes or non-dairy milks, a grain-free hot cereal, a delicious coffee substitute or a protein in main dishes -- in addition to hundreds of other delicious uses. You can't get much more paleo than acorns. People were eating acorns long before they began cultivating grains. They make a delicious grain-free flour but are also great for vegans and vegetarians, since acorns provide a complete protein and make truly delectable "meatballs" and other savory dishes. You can even soak and blend dried acorns and make a rich, nutty non-dairy milk or cream from them. Roasted acorns create robust flavored dishes, while dried acorn flour has a more buttery, almost caramel-like flavor. When dried acorns are ground into a coarse meal, they cook up similar to corn meal. When ground fine, they work as a great gluten-free flour. When they're not roasted or dried, the chopped or whole acorns are similar in texture to garbanzo beans with a nutty flavor. Roasted nuts can be stored whole and then ground as flour when needed, or soaked and used the way you would dried beans. So why doesn't everybody still eat acorns? Like so much else, the knowledge has been lost to many over time. Acorns contain bitter tannins that must b

Acorn Foraging: Everything You Need to Know to Harvest One of Autumn's Best Wild Edible Foods, with Recipes, Photographs and Step-By-S, Paperback/Alicia Bayer

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