I thought I boiled the acorns and changed out the after about 1000 times until it was clear, but it was still a bit bitter. You have to do this to leach out the bitter tannins (tannens? Tannins? Idk). It smelled really good. Really oaky, and kind of like reishi mushrooms. I ended up with about 1.5 c of acorn flour and used regular flour to fill in the rest of the recipe.
Soooo, I learned from the experience, and that’s all that counts, right? Anyway, here’s another batch that I made today with regular flour only. Blueberry butterscotch, and decidedly tastier.
Precious gremlin photo for you as a bonus for making it to the end of this post.