Making acorn crackers from cold leached acorn flour is easy and they have become a staple in our home and in our diet.  To learn more about cold leaching acorns, click here!

At first I experimented with different ratios of acorn:wheat flour.  I find I like 3 parts acorn flour to one part wheat flour best.  This allows the full richness of the acorn flavor to come through, but also provides a little gluten to make the dough easier to work with.  I also experimented with white oak and red oak flour.  Other than the color, I found no difference in the resulting acorn crackers.

Pictured above is red oak flour, white oak flour, and wheat flour.

Pictured below is a simple dough with the same three flours: white oak on top, wheat, and red oak on bottom.

The final recipe I went with follows:

Acorn Crackers

Roll as thin as you can. Acorn flour, even cold leached, doesn’t stick together very well. Place wax paper over the dough to roll out easily. You’re welcome!

Cut into crackers and bake on a dry cookie sheet at 400 F for longer than you want to. They’ll go limp unless you just nearly burn them. But don’t let them burn! Watch and smell closely and frequently.

Get your zen on and watch patiently. You can do this

Other great ideas for cooking with acorn flour:

• quiche crust or even a sweet pie crust - I use 100% acorn flour and press it directly into the pie pan.  I simply substitute acorn flour for regular flour in my conventional pie crust recipe.
• Muffins and quick breads - with 1/3 - 1/3 acorn flour as a fraction of all the flour
  • apple pecan
  • zucchini cheddar
  • sweet potato-carrot-ginger
  • your imagination is the limit!
• pasta - again up to maybe 1/3 of the total flour, as that gluten is sure nice for optimal stretch