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Eating Acorns - this unique & comprehensive book can be ordered here from the e-shop.
Why eat acorns?

Acorns are found across large parts of the planet. Acorns are high in protein, potassium, magnesium, calcium and vitamin B6. Acorns are gluten free.
​Acorn flour can be used in place of wheat and corn flour and has more fiber than both. Prepared acorn grain can easily be stored for long periods of time. Archeological evidence demonstrates that acorns have been eaten for a very long time.

Acorn Cooking Demos on YouTube
Acorn Harvesting and Processing on YouTube
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Green acorn: 30g nut inside
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Acorn Volunteer team from 4 nations
COMMUNITY
HAMADA:  ACORN CAP EXPORTATION
Interactive Acorn Map - click here - Who, What & Where Acorns are being gathered and processed
OAKMEAL:
Balanophagy research & development
Volunteer program
Sustainable income for local farmers​
Free seminars for adults and kids
Annual acorn contest for heaviest nut!

HISTORY OF ACORN EATING
QUERCUS ITHABURENSIS subsp MACROLEPIS
​VALONIA OAK
PROCESSING ACORN INTO FLOUR
COOKING & BAKING WITH ACORN
RESEARCH & EXPERIMENTATION
PRINT-TV-FILM-AWARDS

OAKMEAL

Acorn Initiative for Kea Island in Greece
​International Acorn Cookie Company.

Why love acorns?

This site has heaps of information concerning practical steps toward re-introducing acorn into our daily lives. Please explore the site and visit again, information is often added as we expand our knowledge of amazing acorn.
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Proud sponsor for Aegean Air http://filepsetous.gr/sponsors

Where is Kea?

South Aegean
​Cycladic Islands
Greece
OAKMEAL Shortlisted!
2017 LUSH SPRING PRIZE FOR
​SOCIAL & AGRICULTURAL REGENERATION
springprize.org/the-prizes/young-projects/

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OAKMEAL 2016-2017