Anyone ever make acorn flour? | Page 3 | Food Production and Preservation | Forums

Actually, the first time I was grinding it I commented to my mom how similar it smelled like coffee. I may even try that, perhaps do a blend with some chicory or something.

Mostly we use it as an additive with other flours when baking bread or cookies. It's very rich and nutty flavored, sort of earthy too. The flavor is pretty strong but when you cut it half and half with wheat or some other flour it can be a very nice tasting, and VERY nutritious mix for your baked goods. So far I've had a few different types of bread and a round of cookies with it and they were really good. If you use it, just expect a heavier/denser product as a result.

I plan to try a bannock using it here soon. I really want to see what I could come up with recipe wise that I could make on a camping trip or something if I only had a few basics with me (a pan & some baking powder).