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Acorn Flour Makes Delicious Pancakes, But Getting Flour From Nuts Ain’t Easy

April 10, 2017: 12:00 AM EST
A bumper crop of acorns in the Belfast area of south central Maine last fall got one resident thinking about “food.” but not in the way squirrels, wild turkeys, deer, and rabbits think about it. Jim Merkel thought about processing the acorns into flour for pancakes and such. It’s a time-intensive process – removal of tannin is laborious – but it pays off admirably. Since the rise of the Paleo diet trend, interest in sustainable acorn harvesting and use has burgeoned, for good reasons. Acorns are a good source of vitamin C, protein, fat, starch, magnesium, calcium and phosphorus. The flour is gluten-free, has a high level of antioxidants and has a low glycemic index. And the pancakes are delicious.  [ Image credit: Public domain ]
Abigail Curtis, "Bumper Crop Leads to Acorn Flour Production for Belfast Friends", Bangor Daily News, April 10, 2017, © Bangor Daily News
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