Organic quality acorn flour

At our Earthling shop we cold-percolate to bring you the best organic quality. acorn flour.  We hand select and process so you are ensured a premium, nutty plus nutritionally rich and energy packed product.

Make your health your best friend rather than your greatest sorrow. Take advantage of limited stocks and introduce this naturally gluten-free revived ancient wonder food into your diet today. 

Our organic quality acorn flour is suitable for a vegan keto diet. Keto diets are beneficial for treating chronic illness, benefitting weight loss and increasing energy.

Baked goods made with acorn flour have a warm, nutty, honey-like, heavier bodied flavour. Similar to the result of the use of molasses in baking. Think rye rather than wheat flour, but with its own unique taste. Goods made with acorn flour are very filling and will keep your hunger pangs away for long.

How you can use our organic quality acorn flour

You can use acorns like other nut meals for instance baked breads, cakes and any other baked products. For a low GI energy charging breakfast you can use it to make porridge similar to cornmeal. 

There is evidence of the use of acorns in the human diet since the Neolithic period in sites like Amsa-dong in South Korea. Today it is still part of this cuisine with an edible jelly called dotori-muk and acorn noodle soup, called dotoriguksu . Noodles are also made of it in Korean cuisine. 

Roasted acorn flour is a main ingredient in sweet cakes special to Kurdish areas of Iran and Iraq.

Certain Mediterranean countries regard acorns as an edible fruit. Ice cream, other desserts or liqueurs are some of the products that use acorns.  Algeria, Morocco, and some parts of the USA produce acorn oil. Northern African cultures consumed it in products like bread, cake, and coffee. Acorns were used as a Coffee substitute during World War 2 and are usually still known to foragers today, This substitute coffee is still produced commercially in some countries, such as Japan. Soon we will offer you this product also.

Nutritional value of organic quality acorn flour and acorns in general

To name but a few of the essential values of the full list of the nutritional values with large amounts of protein, carbohydrates and fats, as well as the minerals calcium, phosphorus and potassium, and the vitamin niacin. 

Here is a short breakdown of a few of an extensive list of benefits and what it means to your body. The RDA/RI's below are per portion.

Manganese - 0.349mg - 12% of your RDA/RI

Protects your cells from damage, next it's also important for healthy bone and connective tissue formation. It also increases your energy levels.

Copper - 0.122mg - 9% of your RDA/RI

Important for cell protection, besides supporting your immune and nervous system and furthermore it will increase energy levels.

Vitamin B6 - 0.138mg - 9% of your RDA/RI

Supports your immune system plus mental and blood health. It will keep your hair healthy moreover it reduce tiredness and fatigue

Magnesium - 22mg - 7% of your RDA/RI

Contributes to a healthy nervous system and mental health in addition to playing an important role in cell division, muscles, bones and teeth. Finally it will reduce tiredness and fatigue.

Folate (B9) - 22.8µg - 6% of your RDA/RI

Supports cell division and DNA creation, benefits mental and cardiovascular health. Folate supports the immune system and reduces tiredness and fatigue.

Potassium - 142.4mg - 4% of your RDA/RI

Keep your blood pressure normal and your nervous system functioning. 

Historical uses of acorns

The word acorn (earlier akerne, and acharn) is related to the Gothic name akran, which had the sense of "fruit of the unenclosed land". Applied to the most important forest produce, that of the oak.

Both "corn" and "oak-horn" are words connected with acorn in popular etymology.

Despite this history, acorns rarely form a large part of modern diets and are not currently cultivated on scales approaching that of many other nuts. Mainly because its labour intensive to produce.

Historically acorns played an extensive and important role, The Ancient Greek lower classes and the Japanese (during the Jōmon period) would eat acorns. In ancient Iberia they were a staple food. 

Pliny the Elder noted that acorn flour could be used to make bread. In Sardinia, acorn bread was known locally as "Pan'Ispeli". This bread was prepared from acorn flour mixed with clay and ash, and its preparation involved a ceremony to which religious significance was ascribed.

Juice was extracted from acorns during the 17th century and  it was given to habitual drunkards to cure them of their condition or  to give them the strength to resist drinking.

Native Americans and many indigenous peoples of North America, especially Californian Native Americans used acorns traditionally as a food. An ecology researcher of Yurok and Karuk heritage reports that "his traditional acorn preparation is a simple soup, cooked with hot stones directly in a basket," and says he enjoys acorns eaten with "grilled salmon, huckleberries or seaweed."