Acorn Flatbread

Acorn Flatbread

By Suvi Tiihonen (Keuruu)

This flatbread combines processed acorns, buckwheat flour, and caraway seeds for a nutrient-rich, ecological alternative to traditional bread. Acorns, with about 650 kcal per 100 g, have long been a food source and make an excellent replacement for annual grains, supporting forest ecologies.

Oaks sequester carbon and provide a fossil fuel-free food source. Oak trees produce food even for hundred years and this way create exceptional food security for future generations. While currently concentrated primarily along Finland’s southern coasts, warmer temperatures may allow oak trees to thrive further north. Now is the perfect moment to plant oaks all around Finland.

Oaks require no fertilisers, reducing nutrient runoff and improving food security. Buckwheat softens the acorn’s robust flavour, while caraway aids digestion. Topped with tomato and courgette, this flatbread preserves seasonal flavours into winter if you dry the bread for storage. Inspired by nut breeder Jussi Mattila, the recipe uses foraged ingredients to diversify diets and reduce pressure on farmland.

Ingredients

4 dl processed acorns
3 dl water
1 tsp salt
1 tsp caraway seeds
2 dl buckwheat flour
1 tomato, sliced
1 courgette, sliced
Sunflower oil (for drizzling)

Method

Start with processing the acorns. To prepare the acorns for baking, start by collecting and de-shelling or peeling them. Soak the acorns in water for approximately two weeks, changing the water both in the morning and evening. This process helps remove the bitterness by gradually leaching out the tannins. Once the water is clear and the acorns are no longer bitter, they are ready for use. You can either dry the acorns, preserve them by freezing, or use them directly in baking.

To make the bread, begin by placing the acorns, water, salt, and caraway seeds in a blender. Blend until well combined. Transfer the mixture into a bowl and add the buckwheat flour. Mix thoroughly to ensure an even dough consistency. Spread the dough evenly on a baking tray lined with parchment paper, creating a thin layer about 5 mm thick.

Next, lightly drizzle sunflower oil over the top and arrange sliced tomatoes and courgette over the surface of the dough. (You can variate with the toppings according to you taste and seasons.) Preheat the oven to 225°C and bake the bread for about 30 minutes, until it is nicely baked through. Once finished, leave the bread to cool in the residual heat of the oven. This bread can be enjoyed fresh or dried on a wire rack to extend its shelf life. When dried, it stores well and makes an excellent travel companion. The recipe is designed for a small oven, but it can easily be doubled for a standard-sized oven. If you choose to bake a thicker loaf, adjust the baking time accordingly to ensure the bread is fully cooked.