Recipe using oak acorns

Recover the recipes of oak glands!

The glands have a lot of tannin, and are bitter.
The purée preparation will make them usable for many recipes.

Ingredients:
Pick up about 30 big glands. To remove their bitterness, you will need a lot of boiling water bath, so this preparation requires a lot of water and heat. If you have a heating system that also makes it possible to boil water, it is ideal. Otherwise, it requires a lot of energy.

Prepair:
Stretch the glands, then plunge them into boiling water a few minutes to facilitate the bark.
Peel the glands and cut the streaked glands or chop them if you prepare a purée.
Boil in several waters until water is clear. This can take 20 or 30 waters, for example, be patient! Once the water is clear, the whole bitterness has disappeared.

To obtain purée: drain, crush.

To obtain flour: crush the glands on the dormant grind to get a flour. Dry flour can be preserved throughout the winter. To make cakes, follow the same recipe as that of bread.


	From purée to pacorns add to the purée of olive oil, onions, chopped leeks, garlic, salt and chopped juniper. Bake in the oven over medium heat in a mould. Cold food.

From the purée to the tartefacts. Add to yogurt purée, fresh cream, honey, raisins and milk to get a memebaby blanket not too thick. Aromatize ginger or cinnamon. Pour on a pie bottom and cook in the oven.