Nuts, acorn flour, full fat

Acorn flour is ground from dried, leached acorns, a traditional ingredient in some Native American and Mediterranean baking, used to make flatbreads, porridges, and baked goods with an earthy, slightly bitter-sweet, nutty flavor once the tannins have been leached out through repeated soaking. Its coarse, dense texture works best blended with wheat or other flours in baked goods rather than used entirely on its own, since it lacks gluten. The leaching step, which involves soaking or boiling the ground acorns in several changes of water, is what removes the harsh bitterness before the flour is dried and ground fine.

An oz (28 g) works out to 501 calories on a per-100 g basis, with 30.2 g fat and 7.49 g protein, magnesium reaching 26% of the daily value, protein at 15%, and potassium at 15%, alongside essentially no sodium. Because it's calorie-dense from its fat content, acorn flour is best used in small proportions folded into a batter or dough rather than eaten by the cup, and it should be stored in an airtight container in the refrigerator or freezer since its higher fat content can turn rancid faster than plain wheat flour at room temperature. A quick sniff before using is a simple way to check that stored flour hasn't turned.