#chestnutflour

Time to prepare 20 minutes

Baking time 35-40 minutes approx on 175 ^

Plum cake tin small with baking paper

INGREDIENTS:

100 gr chestnut flour

40 gr flax seed grounded @ the minute

60 gr almond flour

40 gr corn starch or potatoes starch

18 gr baking powder (cremor Tartaro in Italy)

20 gr cocoa dark

20 gr nut butter (any, thaina or peanut butter)

80 gr rice malt or molasses

30 gr sunflower seed oil

Cinnamon and vanilla extract optional

Almond milk to dough (approx 110-120 ml)

Salt

Blueberry Jam (5 coffee spoons or to taste)

PREPARE:

Into a big bowl pour the flours with flax add the starch and the baking powder.

Add the cocoa (the cinnamon and vanilla if desired).

Add now the nut butter and the malt along with the oil.

Slightly mix the liquids and than scoop slowly the flours helped by a bit of milk.

Increment the milk slowly until you reach a smooth soft dough.

Add the pinch of salt and whisk quickly.

Pour half of the dough into the plum cake tin with the baking paper and carefully top up with the blueberry jam. Complete the cake with the remaining dough.

Time to bake! Careful the oven must not be too hot once you put it in.

Wait 30 up to 40 minutes and let it cool off on the cake stand.

Enjoy 😋

These gluten-free blondies are packed with the nutty flavor of chestnut flour and the tart sweetness of dried cranberries, making them a delightful treat for any occasion.

Ingredients: 1 cup chestnut flour. 1/2 cup dried cranberries. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. Grease a square baking pan. In a mixing bowl, combine chestnut flour, almond flour, coconut sugar, baking powder, and salt. In another bowl, whisk together melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Fold in dried cranberries until evenly distributed throughout the batter. Pour the batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool in the pan before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

These chestnut chocolate graham crackers don't have any gluten and are a tasty and healthy treat. Chestnut flour gives them a unique taste, and cocoa powder and dairy-free chocolate chips make them so chocolatey that you can't stop eating them.

Ingredients: 1 cup chestnut flour. 1/4 cup cocoa powder. 1/2 cup gluten-free oat flour. 1/4 cup coconut sugar. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup coconut oil melted. 2 tbsp maple syrup. 1 tsp vanilla extract. 2-3 tbsp cold water. 1/4 cup dairy-free chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Cocoa powder, oat flour, coconut sugar, baking powder, and salt should all be mixed together in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix the dough until it starts to stick together. If the dough is too crumbly, add a tablespoon of cold water at a time until it comes together. Add the chocolate chips that don't contain dairy to the dough and mix them in. Roll out the dough to the thickness you want about 1/8 inch thick, putting it between two pieces of parchment paper. Cut the dough into graham cracker shapes with a cookie cutter or a knife, then carefully move them to the baking sheet that has been prepared. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. Set the graham crackers on a wire rack to cool down. As they cool, they will keep getting firmer. You can eat your gluten-free chestnut chocolate graham crackers after they have cooled down.

Prep Time: 20 minutes

Cook Time: 15 minutes

A tasty change from regular waffles are these Chestnut Flour Waffles with Vanilla Cranberry Compote. The chestnut flour gives the waffles a nutty and earthy taste, and the vanilla cranberry compote makes them taste sweet and sour at the same time. Great for a special brunch or breakfast!

Ingredients: 1 cup chestnut flour. 1/2 cup all-purpose flour. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup fresh cranberries. 1/2 cup sugar. 1/2 cup water. 1 teaspoon vanilla extract. Whipped cream and maple syrup for serving optional.

Instructions: In a mixing bowl, combine chestnut flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it. Pour the waffle batter onto the hot waffle iron and cook until golden brown and crisp. While the waffles are cooking, prepare the cranberry compote. In a saucepan, combine cranberries, sugar, water, and vanilla extract. Bring the cranberry mixture to a simmer over medium heat and cook until the cranberries burst and the sauce thickens slightly, about 10 minutes. Stir occasionally. Once the waffles are done, remove them from the waffle iron and place them on a serving plate. Top the waffles with a generous spoonful of the vanilla cranberry compote. Serve the chestnut flour waffles with whipped cream and maple syrup if desired. Enjoy your delicious waffles with a unique chestnut flavor and the sweet-tartness of cranberry compote!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chestnut pancakes are a delightful twist on traditional pancakes, with a nutty and slightly sweet flavor. They are perfect for a cozy breakfast or brunch.

Ingredients: 1 cup chestnut flour. 2 tablespoons sugar. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 2/3 cup milk. 1 egg. 1 tablespoon melted butter. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Put the chestnut flour, sugar, salt, and baking powder in a bowl and mix them together. Take out a different bowl and mix the milk, egg, melted butter, and vanilla extract with a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. The batter should be cool and smooth. Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil to cover the bottom. To make a pancake, pour a ladleful of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. Top the chestnut pancakes with maple syrup, honey, or fresh berries, if you like. Serve them hot. Have fun with your tasty chestnut pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in these fluffy chestnut flour pancakes, a delicious paleo-friendly alternative to traditional pancakes. They're light, airy, and perfect for a cozy breakfast or brunch.

Ingredients: 1 cup chestnut flour. 2 eggs. 1/2 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. Coconut oil for cooking.

Instructions: In a mixing bowl, whisk together chestnut flour, eggs, almond milk, maple syrup, vanilla extract, baking soda, and salt until smooth batter forms. Heat a skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter. Serve hot with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

This chestnut flour pasta ravioli is gluten-free and filled with a tasty mix of spring vegetables and creamy ricotta cheese. It is then tossed in a tangy lemon herb sauce. This dish is a great way to enjoy the tastes of spring!

Ingredients: For Pasta Dough:. 2 cups chestnut flour. 2 large eggs. 1 tablespoon olive oil. 1/2 teaspoon salt. For Filling:. 1 cup ricotta cheese. 1 cup cooked and chopped spring vegetables such as asparagus, peas, and spinach. 1/4 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and pepper to taste. For Sauce:. 2 tablespoons butter. 1 tablespoon fresh lemon juice. Zest of 1 lemon. 2 tablespoons chopped fresh herbs such as parsley, basil, or chives. Salt and pepper to taste.

Instructions: To make the pasta dough, put chestnut flour, eggs, olive oil, and salt in a bowl and mix them together. knead it until it's smooth and stretchy. Take off the wrap and let it sit for 30 minutes. Mix ricotta cheese, cooked spring vegetables, Parmesan cheese, minced garlic, salt, and pepper in a bowl to make the filling. On a floured surface, roll out the pasta dough very thin. To make ravioli, cut the dough into squares. Put some filling in the middle of each square of pasta. Use a fork to seal the edges after folding it over. As the water boils, add salt to a large pot. They should float to the top after two to three minutes of cooking. Take it out with a slotted spoon and let it drain. Melt the butter in a pan over medium-low heat. Salt and pepper should be added along with the lemon juice and zest. Just a minute or two. Coat the cooked ravioli with the lemon herb sauce all the way through. Serve hot, and if you want, top with extra herbs.