Marcie Mayer has been experimenting with acorns since the age of 10 when she learned that the American Indians of her native Northern California, preserved a meal of acorns and acorn flour. Her experiments and her curiosity about acorns led in 2008 to the decision to deal with the exploitation of the oaks of the island of Tzia (Kea), which is the only island of the Cyclades that hosts an extensive oak forest.
Organic, cold processed, gluten-free Acorn flour
Acorn flour may be used in most bread recipes in the ratio 2/3 flour and 1/3 of acorn flour. Excellent alternative to corn flour. Acorn flour is packed with Magnesium, Potassium, Calcium, Iron, Fiber and antioxidant polyphenols.
Quantity : 150 gr
Openfarm Producer : openfarm.gr/farms/oakmeal/