Acorn meal made from acorns, 300 g

Acorn meal to suit every taste

Not all acorn flour is the same. Depending on the season, Zelod offers acorn flour from various regions. It is characterised by an intense, savoury flavour. This makes it an excellent ingredient for baking delicious bread. Even small amounts of acorn flour in recipes are enough to allow you to enjoy its flavour and benefit from its nutritional properties.
The acorn flour comes from the Quercus ithaburensis species, which is particularly common in the Mediterranean region.

Acorns are a special product that cannot be intensively farmed. Rather, they come from wild or regional oak forests in various countries. Depending on the weather, climate and other circumstances, these are available to the manufacturer at different times of the year.

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 also found in acorn flour that contributes to its pleasantly bitter taste and its high health benefits.
The oak trees grow in scattered groves in the Turkish hinterland, growing wild without the use of pesticides, fertilisers or other cultivation methods.
As the climate in Turkey is considerably sunnier, drier and hotter than in the Balkans, the flour from there is significantly drier and more aromatic than European varieties, which has a positive effect on both flavour and shelf life.

Shelf life

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

For the reasons mentioned, Turkish acorn flour tends to be very dry and full of flavour. A bag stored in a cupboard (‘pantry temperature’) will keep for many weeks without any problems, even if it has already been opened.

In any case, make sure to seal the flour airtight (e.g. to prevent flour moths from getting in). There’s also no reason not to transfer it to an airtight plastic container or store it in the fridge, where it’s completely safe from insects.

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

Archaeological finds dating back to around 5000 BC show that acorn flour was used for baking bread. What helped our ancestors get through the Stone Age can only be good for us too. Acorn flour should really be a staple of any Paleo diet. Or simply for anyone who likes a slightly nutty flavour in their bread.

The benefits of acorn flour

• Gluten-free.
• Healthy and nutritious, as it is a 100% natural forest product.
• Contains carbohydrates, proteins, fats, sugars, sodium, tannins and, in terms of vitamins, primarily B vitamins.
• The small amount of fat has an excellent 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 use in baking (bread, pancakes, muffins, etc.), so that approximately 15–30% of the flour (depending on personal preference, this will result in a more or less nutty flavour) can be replaced with acorn flour.

Nutrition declaration

* naturally occurring; no sugar is added
** Sodium from natural sources

Ingredients

100% acorn flour, tannin-removed, from wild-harvested acorns (origin: Turkey).

Manufacturer’s recommended intake

For use as an ingredient in bread, pastries, biscuits, etc.

Storage instructions

Store in a cool, dry place. Once opened, it is best to transfer the contents to an airtight container and store in the fridge. Use within 4 weeks.
The manufacturer states a best-before date of 18 months from the date of filling.