Oak trees are beloved native trees. A single oak tree can host hundreds of pollinators, provide habitat and food sources for all manner of wildlife from deer to raccoon, foxes, rabbit, game birds, squirrel, and so many more. Additionally, humans enjoy the hard rot resistant wood of oaks in furniture making, barrels, and flooring. Not to mention, cooking with acorns has been a tradition for thousands of years in every region of the world where oak trees are found. The meat of acorns contains large amounts of protein, carbohydrates and fats, as well as the minerals calcium, phosphorus and potassium, and the vitamin niacin.
There are over 450 species of oak trees in North America, over 30 of which are native to Georgia. Some of the more common oaks that we see in Georgia are White Oaks, Southern Red Oaks, Willow Oaks, Pin Oaks, Water Oaks. Oaks are generally divided into two main groups, white oaks and red oaks. All acorns produced by oak trees are edible when leached of their tannins, but depending on the type of oak tree the acorns will have more or less tannins. This is why it is helpful to know what type of acorns you are harvesting, since the acorn's tannin content will impact the time required to leach the nuts and render them edible. Here's a look at the two main categories of oak trees and how they compare in tannin content generally.
Acorn Flour Recipe
Ingredients:
3lbs of acorns
cheese cloth
dehydrator
spice grinder
water
Directions:
1) Collect about 3lbs of acorns (Late September to November in Georgia).
2) Shell acorns and place meat into a bowl of cold water.
3) Puree acorn meat in blender with water.
4) Pour acorn water mixture into a large jar and store in fridge or a cool place that stays under 60F.
5) Change out the water each day 1-2 times.
6) After four days, begin tasting the meat to see if it is still bitter or bland. Continue to change out the water day by day until the meat is bland and ready to use. Some acorn types take longer than others.
7) When the meat is bland, strain it out using a cheesecloth. Capture the water that runs out and place in a baking sheet for the water to evaporate, leaving behind a fine acorn starch.
8) Place strained acorn meat onto a dehydrator at 95F.
9) Use a spice grinder to grind the fully dried acorn meat into a fine powder.
10) Store in a jar in fridge or freezer so it doesn't spoil. It should keep for at least a year.
Acorn Brownie Recipe
Ingredients:
2 cups of acorn flour
1 cup of cane sugar
1 egg
6oz of vegan butter at room temperature
1 teaspoon of vanilla
palm oil
9x9 glass dish
Directions:
1) Combine butter, eggs, vanilla, and sugar in a large mixing bowl.
2) Slowly add acorn flour and stir until all the lumps are removed and the batter is a smooth, thick, moist consistency.
3) Preheat oven to 350 degrees.
4) Grease baking dish with palm oil evenly on bottom and sides.
5) Spread batter evenly across the square dish and bake at 350 degrees for 25min. (A toothpick should pull out clean if inserted.)
6) Serve & enjoy!
Disclaimer: I am not recommending that anyone use any plants topically or internally. I am not a doctor. I cannot ensure that if you choose to interact with a plant that you will not experience any undesirable side effects or allergic reactions. Nor can I ensure proper identification for you. Nor can I ensure your safety. It is ultimately up to you to do your own research and make your own call about what you feel is safe.