Acorn Preparation Pictures

Acorns after shelling and toasting

Acorns in water, being rinsed by changes of the water

Acorns after a couple of days in water with the water changed periodically, and one toasting in the meantime. Note how the acorns have swollen.

Acorns in the blender

Acorns after blending

Acorns after blending (ground up acorns) in a colander in a bowl

Ground up acorns after sifting through the colander, in tan water

Rinse water above acorns poured into jars, to extract acorn powder and acorn oil

Ground up acorns after the rinse water has been removed, and after some more rinsing

Ground up acorns in jars with water above them, being further rinsed by changes of the water

Acorn rinse water in jars, with acorn powder settling to the bottom

Acorn powder from all jars gathered into one, with tan water on top

Almost done. Acorn oil in the jar on the left, extracted from the tan rinse water by heating it and slowly pouring off the top layers; acorn powder, mostly rinsed, in the jar in the middle, and ground up acorns, mostly rinsed, in the two jars on the right. The ground up acorns and acorn powder are now edible, but it is better to boil them before eating, and additional oil can be extracted from the water in which they are boiled.