Acorn flour from Slovenia, 300 g

Acorn flour for every taste

Not all acorn flour is the same. Acorns can vary in flavour depending on the region. As Zelod from Maribor sources its ingredients according to availability, the places of origin of the acorns also vary. Regional reserves, i.e. acorns from Slovenia, are always prioritised first. Stocks from Turkey are then prioritised. This creates a variable variety in the flavour tendencies of the valuable acorn flour and can be purchased according to preference. The particularly flavoured acorn flour from Turkey is currently available again. It is characterised by an intense, spicy flavour, making it an excellent ingredient for baking tasty bread. Even small amounts of acorn flour in recipes are enough to benefit from the flavour of Turkish acorn flour and its powerful substances.

Acorn flour from the Quercus robur, patraea and ithaburensis varieties

Acorn is a special product that cannot be grown intensively. Instead, it is made from acorns from wild or regional acorn forests in various countries. Depending on the weather, climate and other circumstances, these are available to the producer at different times of the year.

Origin Slovenia / Croatia

In these countries, where the producer Želod.Si is based (company headquarters Maribor), the acorns are still collected directly by the producer with her family and helpers in the forest. Zelod is a family business and was born out of the company boss's personal love for the product and the idea of revitalising the age-old foodstuff acorn.
It goes without saying that no pesticides are used; the forests are natural and wild.
Due to the less hot climate there, the flavour of the acorn flour is rather mild.

Origin Turkey

The company Želod.Si sources its Turkish acorns from the region east of Izmir. There are still large oak forests there, which are mainly used for tannin production, a substance that is also contained in acorn flour and is responsible for the pleasantly bitter flavour and high health value.
The acorn trees grow in isolated groves in the Turkish hinterland, growing wild without the use of pesticides, fertilisers or other cultivation methods.
As the climate in Turkey is much sunnier, drier and hotter than in the Balkans, the flour is also much drier and spicier, which has a positive effect on flavour and shelf life.

Shelf life

Acorn flour is a nutritious food and not a nutrient-poor isolate like white flour, for example. However, this also means that it is more susceptible to spoilage when unsealed.

Turkish acorn flour tends to be very dry and flavoursome for the reasons mentioned above. The bag stored in the cupboard ("pantry temperature") will keep for many weeks without any problems, even if it has already been opened.
Acorn flour from Slovenia has slightly more residual moisture and is milder, so if the bag has been opened for half a loaf of bread, for example, it should be used within 2-3 weeks.

In any case, make sure that the flour is sealed airtight (e.g. to prevent flour moths from getting inside). There is also no reason why you shouldn't put it in an airtight plastic box or store it in the fridge, where it is absolutely insect-proof.

The current delivery of acorn meal comes from acorns from Slovenian forests!

We include a few recipes for bread and rolls with every consignment, so you can get started straight away!

Archaeological finds from around 5000 prove that acorn flour was used to bake bread. What helped our ancestors get through the Stone Age can only be good for us too. Acorn flour should actually be part of every Paleo diet. Or simply for anyone who likes a slightly tart flavour in their bread.

The advantages of acorn flour

• Gluten-free.
• Healthy and nutritious as it is a 100% natural forest product.
• Contains carbohydrates, proteins, fats, sugar, sodium, tannins and vitamins, especially B vitamins.
• The low fat content has a very good fatty acid profile with a very low proportion of saturated fatty acids and a very high proportion of monounsaturated and polyunsaturated fatty acids.
• It is suitable for the preparation of baked goods (bread, pancakes, muffins, etc.), so that approx. 15-30% of the flour (depending on the flavour, it will be more or less bitter) can be replaced by acorn flour.

Nutritional declaration

* naturally occurring, no sugar is added
** sodium from natural sources

Ingredients

100% acorn flour, tannin-adjusted from wild collection (origin Slovenia).

Consumption recommendation of the manufacturer

For adding to bread, pastries, biscuits, etc.

Storage instructions

Store in a cool and dry place. It is best to transfer the opened bag into an airtight container and store in the refrigerator. Use within 4 weeks.
The best before date is stated by the manufacturer as 18 months, but due to our experience with the slightly higher residual moisture, we only give the bags a best before date of 12 months. This means that you are on the safe side until the last day of the stated best-before date, or even considerably longer if necessary.