Acorn flour description
Acorn flour was formerly used as food, especially in times when food was scarce.
Modern research has confirmed its very high nutritional value and content of valuable ingredients for health.
Compared to cereal flours, it is several times richer in potassium, calcium and magnesium, i.e. key minerals for health.
This flour is very rich in B vitamins.
It also contains a lot of fiber valuable for the digestive tract and over 5% unsaturated fatty acids.
How to use
Acorn flour can be used as a refining addition to cereal flour
(in a ratio of 2/3 cereal flour and 1/3 acorn flour) and bake bread, rolls, cookies and other products.
It can be used also to all dishes where cereal flour is normally added, e.g.
as an addition to pasta, egg omelets, potato pancakes (adding 1/3 of acorn flour to 2/3 grated potatoes).