By Kitchen Butterfly
Moist. Spongy. Doesn’t rise high. Best sliced thin. Makes great French toast with that chestnutty sweetness coming through. Good crust.
Makes 1 regular loaf
• 1 cup chestnut flour
• 1 cup almond meal
• 1/3 cup arrowroot powder
• 1/4 cup flaxseed meal
• 1/2 teaspoon fine sea salt
• 2 teaspoons gluten free baking powder
• 4 tablespoons raw flaked almonds
• 4 pasture raised eggs
• 1/4 cup plain/natural regular yogurt (not thickened)
• 1 teaspoon raw honey
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon vanilla powder
• 1/2 teaspoon ground cinnamon
- Preheat the oven to 175 degrees Centigrade. Grease and line a loaf tin. Then combine all the dry ingredients – chestnut and almond meals, arrowroot powder, flaxseed meal, salt, baking powder and 2 tablespoons of the raw flaked almonds
- In another bowl combine the eggs and yoghurt., whisking till well combined, about 2 -3 minutes. Stir the honey and the cider vinegar into the mix.
- Mix the dry ingredients into the wet and fold in using a spatula. Pour into the loaf tin and bake in the centre of the oven for half an hour, or until a toothpick inserted into the centre comes out clean.
- Cool for 5 – 10 minutes and then turn out of the pan, on to a rack. Let cook and serve thin slices with cream and marmalade. Leftovers are great for French Toast
CHESTNUT BREAD (for a bread machine) GLUTEN FREE
• 3 large eggs
• 1 tsp white cider vinegar
• 1/4 Cup extra virgin olive oil
• 1 1/2 Cup filtered water
• 1 C chestnut flour (if you have a Thermomix you can mill your own flour from dried chestnuts)
• 1 Cup white rice flour
• 1/2 Cup potato starch
• 1/2 Cup tapioca flour
• 1/3 Cup corn starch
• 2 tbsp guar gum
• 3 tbsp slightly warmed raw honey
• 1 1/2 tsp sea salt
• 2/3 Cup dried milk
• 2 1/2 tsp yeast
- Pre-heat the oven to 185 C.
- Mix the first 4 ingredients and place in bread machine pan. Mix the remaining ingredients except the yeast and put on top of the liquid ingredients. Create a well in the top of the dry ingredients and add the yeast.
- Program the bread machine for “dough”.
- When the cycle completes place the contents in a 5” x 9″ lightly oiled bread pan.
- Bake 45-50 minutes. Turn out the bread immediately and let cool.
- This is a wonderful bread for sandwiches or toast.
Chestnut Flour Migliaccio, Commonly Known as Castagnaccio
Taken from Pellegrino Artusi’s Art of Eating Well.
Prep Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes
• 500gm Chestnut Flour
• Pine nuts
• Fresh Rosemary (optional)
• Raisins (optional)
• 800 ml Water
• 2 TBSPN Olive oil
- Sift chestnut flour. Add a pinch of salt, slowly stir in 800 ml of cold water, to obtain a liquid batter, and stir in a fist full of pine nuts. (Some cooks add chopped walnuts as well as pine nuts, others raisins too, and others also sprinkle in a few leaves of rosemary.)
- Take an oven pan big enough so the Migliaccio batter will be about a finger and a half deep in it. Lightly oil the pan, pour in the batter, and sprinkle two tablespoons of oil over it.
- Bake it in a 375 F /180 C oven for about 30 minutes, or till it’s firm and the top looks as crackled as the bottom of a dried pond.
Chestnut orange crisps
Makes 32 triangles
• 8 tablespoons butter, melted
• 3 tablespoons Chestnut Brae Corsican style chestnut conserve
• freshly grated zest of 1 navel orange
• 1/4 teaspoon ground cinnamon
• 8 slices gluten free sourdough bread
- Preheat oven to 160ºC.
- Add the butter, chestnut conserve, orange zest and cinnamon to a medium bowl. Stir well with a fork. Using a pastry brush, drench each side of bread with the mixture. Place on a baking tray and bake for 30 to 35 minutes, turning halfway through.
- Let cool on tray for 10 minutes, then cut into triangles. Use within a week.
Chocolate and Beetroot Cake
Prep: 15 min Cook: 45 min
• 75g Organic cocoa powder
• 180g Chestnut flour
• 1 Tbsp Gluten free baking powder
• 200g Honey
• 300g Fresh beetroots (about 2 large)
• 4 Large Eggs
• 1 Tsp Pure vanilla extract
• 100g Ghee melted
• ½ teaspoon cinnamon
• 1 teaspoon apple cider vinegar
- Preheat the oven to 170C.
- Use a small amount of ghee to grease a 25cm springform tin.
- Sift the cocoa powder, flour and baking powder into a large bowl.
- Peel the beetroots. Place in a microwave safe container with a few tablespoons of water. Cover and microwave on high until the beetroot is tender – about 12 minutes depending on your microwave. You should be able to prick the beetroot easily with a fork.
- Place the beetroots into the bowl of a food processor and process until finely chopped. Allow to cool.
- Add the eggs, one at a time, beating after each addition.
- Add the vanilla extract.
- Combine the beetroot mixture with the cocoa powder mixture in the large bowl. Add the honey and ghee and stir to combine. Add rest of the ingredients and stir to combine.
- Pour mixture into the greased tin.
- Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow to cool slightly and then turn out onto a wire rack to cool completely.
- Due to the honey content, the cake may burn slightly. To prevent this, place a sheet of aluminium foil over the cake approximately 20 minutes into the cooking time.
Raw Chocolate-Chestnut Cake with Ganache Frosting
200g Medjool dates
30g Cacao powder
40g Cacao nibs
1 Tbsp Coconut Oil (melted)
200g Cashews (soaked overnight and rinsed)
70g Chestnut flour
30g Cacao powder
150g Maple syrup
50ml Nutmilk (home-made or store-bought)
150g Coconut oil (melted)
70g Coconut oil (melted)
60g Cacao powder
50g Maple syrup or (30g maple syrup, 20g coconut nectar)
espresso shot (optional)
For the crust:
Put the hazelnuts in a food processor and grind to a fine meal (or more chunky if you like).
Add cacao powder/nibs, salt and vanilla and pulse again.
Last add the dates and coconut oil and process until crumbly.
Press the crust into a cake form and freeze.
For the filling:
Blend the cashews with the rest of the ingredients -except the coconut oil- in a high-speed blender until smooth.
Gradually add the coconut oil and continue to blend until well combined.
Pour into cake form and put back into the freezer.
For the Ganache:
Blend all the ingredients in a high-speed blender and pour on top of the filling.
Freeze overnight or store for a couple of hours in the fridge.
Garnish with cacao nibs and/or cacao powder.
Enjoy and share with your loved ones!
Raw Vegan Chocolate Orange and Chestnut Cakes
Serves 8 Prep: 20 mins Total : 1 hr 10 mins
• 240 gm ground almonds
• 3 medjool dates
• Zest of ½ orange
• 1.5 tbsp water
• 2.5 medium ripe avocados
• 50g soft organic coconut oil
• 50g raw cacao powder
• Juice of 1.5 large oranges
• 150g vacuum packed chestnuts
• 1tsp raw honey
• 100g cacao butter
• 40g raw cacao powder
• 1tbsp almond butter
• 1tsp raw honey
• 1tbsp shelled hemp seeds
• 1tbsp raw cacao nibs
• Zest of 1/2 orange
Grease your loose bottomed mini cake tins (6 cm diameter) with a little oil to prevent sticking.
Soak the dates in a hot water for 3 – 5 minutes to soften. Blitz the almonds in a processor until finely ground. Add the softened dates, orange zest and just 1 tablespoon of the water to the almonds and blitz again until it forms a paste.
Divide the base mix between the 8 cake tins and press firmly to form a flat, even base. Place in the freezer for 30 minutes to set.
Meanwhile, place all the filling ingredients together in a high speed processor and blitz until smooth. You may need to scrape the sides a few times with a spatula and repeat the blitzing.
Spoon the filling onto the base and level the top with a spatula so it’s flat. Place in the freezer for a further 30 minutes to set. Bring to room temperature (about 5 – 10 minutes) before adding the chocolate topping.
Fill a saucepan with an inch of boiling water. Add the cacao butter to a heat proof bowl and place into the pan. On a low heat, stir the cacao butter until fully melted.
Add the raw cacao and fold into the cacao butter until combined. Stir in the almond butter and honey. Add a pinch of sea salt (provided there is none in the almond butter.)
Spoon 1 tablespoon of melted chocolate over each of the Raw Vegan Chocolate Orange and Chestnut Cakes. Top with shelled hemp seeds, cacao nibs and a sprinkling of orange zest. Place in the fridge for 5 minutes to set.
Torta Pisticcina (Chestnut Flour Tart)
The star of this almond–studded tart is the chestnut flour.
• 12 tbsp. unsalted butter, melted, plus more for greasing pan
• 1 cup raw honey
• ½ cup milk
• 1 tsp. vanilla extract
• 1 tsp. Sea salt
• Zest of ½ orange
• 2 cups chestnut flour
• ½ cup whole blanched almonds
• ¼ cup sliced almonds
- Heat oven to 375°F / 180C. Grease a 25cm / 10″ cake pan; set aside.
- Whisk butter, honey, milk, vanilla, salt, and zest in a bowl.
- Add flour and whole almonds; stir until smooth.
- Pour batter into pan; sprinkle with sliced almonds.
- Bake until browned and set, about 25 minutes.