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Learn how to make all-natural acorn flour for self-reliance


Acorn flour

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(NaturalNews) If you're ready to enjoy a flavorful, healthy flour that's a pleasant blend of sweet and nutty, then you'll want to try making acorn flour. It's an easy, affordable habit that not only makes meals more flavorful, but is also one that puts you on the fast track toward self-reliance. And these days, just about everyone knows that self-reliance is essential, especially as society stands on the brink of collapse.

Mike Adams has been warning NaturalNews readers of society's impending collapse for quite some time. He wrote about it last summer, in a story where he revealed his poverty-stricken-turned-successful life and detailed key points on how to fight for the future of mankind. He outlined what he called a "government gone bad," ripe with financial problems and corruption. In his article, he reinforced the need for self-reliance, suggesting -- among many things -- that people turn in dollars "...for real assets such as land, tractors, medical supplies, precious metals, ammo" and if possible, keep an eye on land that has a water source. That, he maintains, is "the new 'gold' of the future."

Still today, the Health Ranger continues to encourage self-reliance, suggesting that people turn away from dependency on traditional food purchases and instead, become involved with "revolutionary, low-tech technology." One such technology is his Mini-Farm Grow Box, a 100 percent non-electric manner of producing nutrient-dense vegetables and herbs, which is found on FoodRising.org.

All-natural acorn flour fits in this self-sustaining picture perfectly.

How to make all-natural acorn flour

First, rather than boil acorns, it's recommended to engage in a cold leaching process. Cold leaching preserves the starches that boiling destroys, maintaining the ability for it to thicken.

To begin, consider letting them dry out on a large tray; even going as long as a season is effective and does not impact freshness. Drying makes the shells significantly easier to peel than attempting to peel fresh acorns.

Next, put the shucked acorns into water, soaking them overnight. This allows for a two-fold process: The soaking lessens oxidization and also makes it easier for the thin skins to peel off.

At this point, put the acorns in a food processor or blender so that it's filled one-third of the way. Then, fill halfway with water and blend until the appearance becomes reminiscent of a coffee milkshake. Put the mixture into a one-gallon glass container, making sure to fill the container up so that it has a ratio of 50 percent ground acorns and 50 percent water.

The container should now be put in a cool place such as the refrigerator. In reality, anywhere that's below 75 degrees will suffice, since anything above that temperature will induce fermentation. Every morning, skim off the water (either by pouring it out or straining with a cheesecloth) then refill it, shake and re-cap. Storing the jar upside down in the refrigerator is suggested as is suspends the flour.

Within five to 10 days, the wet flour should have a clean, non-bitter taste. This means it's ready for the next step, which is to use a cheesecloth (be sure to use a quality one, not a cheap variety) to strain the water from the flour in its entirety.

Finally, it's time to dry the moist flour so it turns into the appropriate texture. A dehydrator is ideal, making sure that a temperature of about 95 degrees is used. Drying in the oven at this temperature will also suffice. Simply turn the spread-out mixture every few hours, flipping during this same timeframe to ensure thorough dryness is taking place. While the process may last anywhere from one hour to an entire day, it's well worth the taste and heath benefits.

Just one more step. The mixture at this point will be more like polenta in texture. Therefore, it's essential to use a coffee or spice grinder to create a finely-textured acorn flour. Blend for approximately 30 seconds.

Acorn flour for lasting energy

While many people assume that acorns are poisonous or only for animals that live in the wild, just the opposite is true!

It was common for Native American Indian tribes and other indigenous people to enjoy oak tree acorns; in fact, it was a staple in their diet. Acorns have a high, but healthy, fat content that plays a role in providing long-lasting energy.

Sources:

http://www.naturalnews.com

http://www.foodrising.org/Innovation-Mini-Farm-Grow-Box.html

http://honest-food.net/2013/09/26/acorn-flour-recipe-cold-process/

http://eattheplanet.org/archives/1802

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