To Make Acorn Flour
Shell about ½ to 1 gallon of acorns,
discarding any black or dark brown ones. Place in largest cooking container
available and fill with water. Bring to boil. Drain off colored water after
about twenty minutes. This is the leaching process. Repeat until water comes out
clear after boiling (about 7-8 times).
Drain. Grind acorns to flour. Manose metate can
be used (or blender works well for us while in civilization). Dry in dehydrator
or oven (with the door open) until all moisture is gone. After dried, store in
airtight container and use as flour.
From The Tracker magazine, May 1982,
published by the Tracker School.
For more articles from The Tracker magazine, visit the
Tracker Trail website