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Tag: Chestnuts

San Nicolas and Chestnut & Drunken Raisins Muffins

Chestnuts roasting on an open fire

…are synonymous with wintery days and nights and the Yuletide season that’s upon us. For me, roasting chestnuts also brings back memories of growing up in Chipiona and my Spanish grandmother, whom we all called Tita Paca. She was one of the biggest influences in my life and someone that continues to be very important.

Today, which is the holiday of San Nicolás (Saint Nicholas), I remember her even more than other days. For Tita Paca, San Nicolás was very special. We used to do the traditional 3-Monday journey many times during the year, and on December 6th especially, we’d always try to go to church to visit him.

I’m not a very religious person, and in many ways, neither was my grandmother. Yet, she truly believed in Saint Nicholas and how he had helped many people during his lifetime, and as a saint, also helped our family steer away from harm…

[Read more…] »

Lamb Roast with Pumpkin, Apple & Chestnut “Rough” Mash

I’m finding that taking food pictures of dinner in the Autumn and Winter in London is quite a challenge. By 15:45, it starts to get dark and by 16:30, it’s basically nighttime. The early darkness is annoying for our biological clocks, and alters our mood and sleeping habits.

For a food blogger, there’s the added issue of planning or trying to cook a meal around the small window of light hours. I am an awful planner and making dinner at lunch time during the week just to take a picture is not going to happen. However, during the week, many of my more elaborate meals are prepared at night.

Therefore, if I want to share these recipes with my readers, I have to make due with the poor lighting or create fake lighting… this last option, I’m still working on perfecting.

In the meantime, I’m sharing this recipe with pictures from breakfast. Yes, breakfast. I ate leftovers from dinner as my breakfast, something I love to do since going Paleo! It’s a quick and easy way to incorporate some healthy, saturated fats with which to start off my day.

The question today is, what do I make myself for lunch? 😉

LAMB ROAST WITH PUMPKIN, APPLE & CHESTNUT “ROUGH” MASH

Ingredients, for 2:

1 kg leg of lamb
1/2 medium butternut squash, peeled and cubed (about 800g)
3 medium apples, peeled and cubed
10-12 chestnuts, peeled and halved
4 cloves garlic, peeled
1 tablespoon ground rosemary
1 tablespoon coarse sea salt
1 teaspoon black pepper
1/2 cup olive oil
zest of 1-2 lemons

Method:

Preheat the oven to 200C (390F). Toss the cubed pumpkin, apples and chestnuts together. Place them on the bottom of an ovenproof dish. Rinse the leg of lamb and place on top of the pumpkin mixture. With a mortar and pestle, crush the garlic. Add the rosemary, sea salt, pepper, zest and olive oil and mix well. Coat the leg of lamb on both sides with the rosemary mixture. Bake for about 1 hour and 15 minutes for medium done or about 15 minutes longer for less pink. About half way through, take the roast out of the oven, and remove the lamb, carefully to not burn yourself. With a spoon, toss the pumpkin mixture and replace the leg of lamb, with the un-cooked side up. Continue baking until done.

*****

PIERNA DE CORDERO AL HORNO CON BASE DE CALABAZA, MANZANAS Y CASTAÑAS

Ingredientes, para 2 comensales:

1 kg pierna de cordero
1/2 calabaza tipo “butternut squash”, como 800g, pelada y cortada a taquitos
3 manzanas medianas, peladas y cortadas a taquitos
10-12 castañas frescas, peladas y cortadas por la mitad
4 dientes de ajo, pelados
1 cucharada grande de romero molido
1 cucharada grande de sal gorda
1 cucharadita de pimienta negra
1/2 taza de aceite de oliva
ralladura de 1 o 2 limones

Como hacer el cordero al horno:

Precalienta el horno a 200C. Mezcla los trozos de calabaza, manzana y las castañas y pon todo en el fondo del recipiente que vaya a ir al horno. Enjuaga la pierna de cordero y coloca la encima de la calabaza. En un mortero, machaca los ajos. Añade el romero, la pimienta, la sal, la ralladura de limón y el aceite de oliva. Mezcla todo bien y embadurna ambos lados de la pierna de cordero con esta mezcla. Hornear como una hora y 15 minutos o una hora y media. A mitad de tiempo, saca el cordero del horno. Retira la pierna del recipiente, con cuidado para no quemarte y ponla en un plato. A continuación, con una cuchara de palo, dale la vuelta a la calabaza y demás. Vuelve a incorporar la pierna de cordero en el recipiente, pero esta vez del lado aún no hecho. Termina horneando.

Chestnut-Flour Apricot Cacao Cake (Torta di Farina di Castagne e Cacao)

Chestnut flour is a lot of fun to bake with. It provides a nutty, yet sweet aromatic flavour to breads, tarts and cookies, which is very different from other nut flours. I use it a lot and have made the traditional Italian castagnaccio tart, pancakes, several breads, cookies, and even “peanut butter” cups. I also love to cook with the nuts themselves, making soups, adding them to dishes and purees.

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For a listing of all my chestnut recipes, please click here.

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Some weeks ago, I experimented with an eggless waffle made with chestnut flour and flax, whose flavour was really delicious. But the texture didn’t work out. I thought of recreating that for breakfast today, but I had added zucchini to the recipe and didn’t have any left. So, I’ll have to revisit that sometime soon…

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But today, I wanted to make something between a bread and a cake. My first experiment (of which I posted a picture on Instagram) has a nice flavour, but the texture is not quite what I was looking for. While I was on my walk, I kept thinking of how I could change the recipe and make it better.

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When I got home, I put out all the ingredients and then saw a recipe on the back of the chestnut flour bag that caught my eye: chestnut flour and cacao cake.

This is an adaptation of that recipe, making it gluten free, adding more eggs and fresh apricots instead of dried figs. I’ve kept it in grams, since it’s easier to adapt a recipe that way, but added cups for US conversion convenience. Therefore, some of the measurements seem odd, but are not really.

For me, it’s a keeper. I’m eager to know what you think!

Note: It’s better eaten the same day of baking or the day after. But after that, it tends to dry up a bit.

Chestnut-Flour Apricot Cacao Cake
Recipe Type: Dessert, Breakfast
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • 100g (1 cup + 1 heaping tablespoon) chestnut flour
  • 50g (1/2 cup) ground almonds (almond flour)
  • 3 eggs, separate
  • 1/2 teaspoon cream of tartar
  • 35g (1/2 cup) raw cacao powder
  • 50g (1/4 cup + 2 tablespoons) coconut sugar (more or honey, if you prefer sweeter)
  • 3/4 cup coconut milk
  • 1/2 teaspoon baking soda
  • 25g (3 tablespoons) pine nuts (optional)
  • 3 ripe apricots, peeled and diced
Instructions
  1. Preheat oven to 180C fan (350F).
  2. Grease a pie/tart pan.
  3. In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Set aside.
  4. In another mixing bowl, cream the egg yolks, chestnut flour, ground almonds, coconut sugar, raw cacao, baking soda and coconut milk.
  5. Fold in the egg whites and blend until the white is no longer showing.
  6. Fold in the apricot pieces.
  7. Pour into the pie/tart mold.
  8. Sprinkle with pine nuts, if desired.
  9. Bake for 35-40 minutes on the middle rack.

 

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)

While making some Salted Chestnut “Sugar” Cookies, I realised the taste of the dough was very similar to that of a peanut butter cup. I actually do not like peanuts at all, except for maybe in a satay sauce or with this minor exception, in a candy cup. In fact, growing up, I couldn’t stand eating the traditional American peanut butter & jelly sandwich. It still upsets me to think about it…

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However, the combination of sweet and salty and chocolate all in one is definitely a different story. And the best part of this, is that there are no peanuts, which are not as healthy as we used to think and cause many allergies, as they are a legume (which have a lot of anti-nutrients).

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These “peanut butter cups” are made with chestnut flour, which is very versatile and fun to bake and cook with. The chocolate I used was from this Chili Chocolate recipe, which I altered as follows for the candy cups:

Chili Chocolate

Ingredients:

  • 1 cup grated raw cacao butter
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (add more to taste, if you like)
  • 1/2 teaspoon chili powder

To make, simply melt all the ingredients together over low heat on the stovetop or in the microwave. It takes less than a minute. If you prefer to omit the chili, do so; although I have to say I like the combination of sweet, salty and spicy, but it’s my personal preference. 😉

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And as this is a “no bake” recipe (minus a little bit of heat to melt the chocolate mixture), it’s perfect for joining this month’s Sweet Adventure’s Blog Hop “Sweets Without Heat”.

I warn you though: they are addictive! I made one batch and never made it around to taking pictures, so  I had to make a second batch to be able to photograph them…. and to indulge again, of course!

Okay, let’s get started!

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)
Recipe Type: Raw Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Total time:
Serves: 24
Makes about 24 mini cups.
Ingredients
  • For the Chili Chocolate Recipe:
  • 1 cup raw cacao butter, grated
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (more to taste, if desired)
  • 1/2 teaspoon chili powder (omit, if desired)
  • For the Chestnut Filling:
  • 1 cup chestnut flour
  • 1/4 cup + 2 tablespoons coconut oil, solid and packed
  • 3 tablespoons raw honey (or sweetener of choice)
  • 1 teaspoon coarse sea salt (add more, if desired)
Instructions
  1. Make a batch of the Chili Chocolate, by melting all of the ingredients together in a saucepan over low heat, about 1 minute.
  2. Prepare a mini cup cake pan with liners.
  3. Pour 1-2 teaspoons of the melted chocolate mixture into each cup.
  4. Refrigerate for at least 30 minutes until set.
  5. In the meantime, mix all of the ingredients for the Chestnut Filling by hand in a mixing bowl.
  6. Place about a teaspoon of the chestnut filling on top of the set chocolate in each cup.
  7. Pour another 1-2 teaspoons of melted chocolate over top and refrigerate again until set.

 

 

SABH_13-05_Raw-300

 

 

 

 

 

 

 

The SABH is brought to you by 84th & 3rdThe Capers of the Kitchen Crusader, and moi, Dining With a Stud. This blog hop is open to all food bloggers.

This  hop is open from 9am 20 May 2013 – 11:59pm 27 May 2013 [AEST Sydney  time]. Please only link-up new posts published on or after 20 May.

For entry instructions, the badge and joining the fun, please check this month’s host recipe, Raw Chocolate Ganache Tart by Dining with a Stud.

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Click here to enter your link and view this Linky Tools list…

Salted Chestnut “Sugar” Cookies (Egg Free)

Don’t let the name fool you! These cookies are refined sugar free and better than the “original” sugar cookie. In fact, they are so good, I won’t tell on you if you eat the dough raw!…..

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They are quick and easy to make; and if you’re in a hurry, skip the fridge step and bake. (Refrigeration, however, helps the cookies hold their shape.)

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So, what are you waiting for? Go, give them a try!

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As a NOTE: Chestnut flour tends to make things a bit “browner” or darker. I baked my cookies on the bottom rack of the oven to try to keep them lighter. However, if you want them even lighter, do the same, and place something (like another cookie sheet) on the top rack to avoid the direct heat from hitting the cookies.

Salted Chestnut Cookies
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 15
Makes about 15 cookies.
Ingredients
  • 1 cup chestnut flour
  • 1/2 cup coconut oil, solid and packed
  • 1/4 cup raw honey
  • coarse sea salt
Instructions
  1. Place the chestnut flour, coconut oil and honey in a mixing bowl.
  2. Knead with hands until a soft dough is formed and all the ingredients are well incorporated.
  3. Place the ball of dough on a piece of plastic foil.
  4. Roll into a sausage, about 1 1/2 inches (about 4cm) in width.
  5. Refrigerate for at least one hour.
  6. Preheat the oven to 180C (350F).
  7. Cut the dough into 1/2 inch (approx 1 1/2 cm) slices.
  8. Drizzle with coarse sea salt.
  9. Bake on the bottom rack of the oven for about 4 minutes.
  10. Remove from oven for the next step:
  11. With a fork, create a “mesh” imprint on each cookie.
  12. Return to the oven and bake an additional 4-6 minutes until golden brown.
  13. The cookies will be very soft to the touch straight out of the oven.
  14. Allow to cool at room temperature to harden before serving.

 

Paleo Sesame Hamburger Buns 1.0

I’m calling this recipe “1.0” because I have another one under development as well. These buns are a spin-off of my Chestnut-Almond Bread, and are light and spongy.

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I would like achieve a more “flaky” style hamburger bun though (if possible), and I hope that will be version “2.0”. 😉 So, stay tuned for more…

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In the meantime, these are even delicious as a side roll. The combination of flours actually creates a nice blend of flavours, with none of them really standing out, and allowing the sesame seeds to be the star here.

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Paleo Sesame Hamburger Buns 1.0
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes 6, 4-inch buns.
Ingredients
  • 3-4 whole eggs, equalling 3/4 cup
  • 3/4 cup coconut or almond milk
  • 1/4 cup ground cashews (or ground almonds will also work)
  • 1/4 cup + 2 tablespoons chestnut flour
  • 1/4 cup ground arrowroot powder
  • 5 tablespoons coconut flour
  • 3/4 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • sesame seeds
Instructions
  1. Preheat oven to 180C (350F).
  2. Prepare a cookie sheet with a piece of parchment paper.
  3. In a blender, pulse the eggs and milk until smooth.
  4. Add the ground cashews and pulse again until well blended and smooth.
  5. Transfer the mixture to a mixing bowl.
  6. Add the rest of the ingredients and mix well by hand.
  7. The dough will become sticky, yet pliable.
  8. Place the dough on the cookie sheet, by large spoonfuls. (For thick buns, make the rounds smaller and higher; for thinner buns, make the rounds larger and less high.)
  9. If necessary, make them rounder with your hands.
  10. Sprinkle sesame seeds over each bun.
  11. Bake for 20 minutes.
  12. (Depending on the size of the cookie sheet and the buns, you may have to do this in two batches.)
  13. They can be eaten right away or stored in the fridge and “roasted” in a saucepan the next day.
  14. They can also be frozen, defrosted and “roasted” or “toasted” when ready to be used.

 

Chestnut-Cashew Chili Chocolate Chip Cookies

These are delicious, if I may say so myself! Really, they are. But I’ll let you be the judge, when you make them. The recipe is also a good starting point for experimenting with other flavourings and nut flour combinations.

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If you don’t like the Chili Chocolate Chips, make them without the chili, and add more honey to the cookie mixture. I personally like the sweet-spicy combo, as it provides an interesting and unexpected surprise in every bite!

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Chestnut-Chesnut Chili Chocolate Chip Cookies
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 16
Makes 12
Ingredients
  • 3 eggs
  • 1/2 cup coconut oil, solid
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1 teaspoon vanilla extract
  • 1 cup ground, raw cashews (or ground almonds)
  • 1 1/2 cups chestnut flour
  • 2 tablespoons coconut flour
  • 2 tablespoons raw honey (add more if you prefer sweeter cookies)
  • 1/3 heaping cup of chili chocolate chips*
Instructions
  1. Preheat oven to 180C (350F).
  2. In a mixing bowl, with a hand whisk beat the eggs, coconut oil, vanilla extract and sea salt until smooth.
  3. Add the baking soda, honey and flours and knead with hands until all ingredients are incorporated.
  4. Add the chocolate chips and mix well.
  5. Place on parchment lined cookie sheet in spoonfuls, about 1 1/2 inch wide.
  6. Press down with fingers, so that the cookies turn out “flatter” and “rounder”.
  7. Bake for 10-12 minutes.
  8. The cookies will be very soft to the touch right out of the oven.
  9. Allow to cook and harden before eating.
  10. They can be stored in the fridge for up to 4-5 days.

 

Roast Beef with Apples, Gravy and Paleo “Yorkshire Pudding”

My husband went shopping again and this time brought home a beef joint perfecting for roasting. I took it out in the morning to thaw, precisely the day that I had plans to meet some friends for lunch.. I wan’t quite thinking straight or could remember exactly how long it required to be done to perfection. So, on my way home from our luncheon, I was panicking a bit and needed some reassurance.

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I checked out Jamie Oliver’s recipe, which helped with the times, and in addition offered inspiration for accompaniments, that I had not even thought of! duh… how can you have a beef roast, especially in England, without the traditional gravy and Yorkshire pudding!

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Of course, pudding in England is not exactly what one would expect across the pond… and in all honesty, I’ve only had it once in a restaurant and didn’t like it, and that’s not even mentioning it’s was not Paleo. I think the culprit for not falling in love with this English tradition were that my expectations were along the lines of the cream-like dish the Americans call pudding, instead of the bread-like English version.

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But either way, I was determined that my not-so-traditional Beef Roast must be accompanied by some version of “Yorkshire pudding”, one that soaked up the juices and the gravy….so, I used the following recipe for a basis, and took it from there. Purists will gawk at my recipe for sure, but the results were so nice for my palate, that I’ve created a bread! (So it pays to experiment in the kitchen for sure… ;-))

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The gravy I made from the drippings of the beef roast, which since it included apples, has a unique flavour that is quite delightful!

PALEO “YORKSHIRE PUDDING”

Ingredients

  • 2 eggs, which equal about 1/2 cup
  • 1/2 cup coconut milk
  • 1/4 cup chestnut flour
  • 1/4 cup ground arrowroot
  • 1/4 cup ground almonds
  • 1 tablespoon coconut flour
  • pinch of sea salt
  • 1/2 teaspoon baking soda

Process

  1. If you make these alongside the roast beef, the oven should already be at 200C (approximately 390F). If not, then preheat the oven to that temperature.
  2. In a bowl, beat the eggs, milk and a pinch of salt. Add the flours and baking soda and mix well. Allow to sit for about 5-7 minutes until the mixture thickens to a pudding consistency.
  3. Pour into paper muffin holders or a greased muffin tin, and bake for about 12 minutes.

PALEO GRAVY

Ingredients

  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • ground arrowroot
  • drippings from the roast beef, as much as possible
  • olive oil

Process

  1. In a saucepan over medium to low heat, heat the olive oil and sauté the onion and garlic until tender. Reduce heat to low.
  2. Add about 1 tablespoon (adjust to the amount of liquid you will be adding) of arrowroot. Mix well.
  3. Immediately add the liquid drippings of the roast beef.
  4. Stir until the gravy is thick.
Roast Beef, Gravy and Paleo “Yorkshire Pudding”
Cuisine: British
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 2 kilo roasting beef joint
  • 4-5 carrots, cut in large chunks
  • 3 medium red onions, quartered
  • 4 celery stalks, cut in large pieces
  • cherry tomatoes, about 20 small
  • 4 apples, peeled and cut into large pieces
  • 5-6 garlic cloves, minced
  • coarse sea salt
  • freshly ground pepper
  • olive oil
  • freshly ground rosemary
Instructions
  1. Preheat the oven to 240C (460F).
  2. Rinse and prepare the vegetables and the apples.
  3. Place in an oven proof dish and drizzle with olive oil and sprinkle some sea salt and pepper over top. Mix well.
  4. Rinse the beef and place on top of the bed of vegetables and apples. Drizzle with olive oil and season with the salt, pepper, garlic, and rosemary.
  5. Reduce the oven temperature to 200C (390F).
  6. Bake for 1 hour, for a medium-well roast beef, turning over after 30 minutes.
  7. Bake about 15 longer for medium-slightly pink. (Adjust according to the weight of the beef, of course.)
  8. Serve with “yorkshire pudding” and gravy over the beef and vegetables, if desired.

 

 

Chestnut-Almond Bread

Making the invented “Yorkshire pudding” the other day for the beef roast, I discovered that not only did it taste great, but that the texture was wonderful for a bread.

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This is spongy and delicious. I’ll admit that I don’t like to cook or bake with too much arrowroot, even if it’s a healthier option than corn starch, as it’s still a starch. However, it is what gives this recipe the spongy texture, which is rather nice for a bread.

The flavour is slightly like chestnut, but not over-powering, and is just sweet enough without any added sweeteners. However, feel free to add a bit of honey or your preferred sweetener for a more intense flavour. Also I think it lends itself well to adding pieces of nuts or fruit inside. I’ll be making it like that next time! 😉

In the meantime, enjoy… I am doing that right now.

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Chestnut-Almond Bread
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
Makes one small loaf
Ingredients
  • 3 eggs, about 3/4 cup
  • 3/4 cup coconut milk
  • 1/4 cup ground almonds (almond flour)
  • 1/4 cup + 2 tablespoons chestnut flour
  • 1/4 cup arrowroot
  • 3 tablespoons coconut flour
  • pinch of salt
  • 1/2 teaspoon baking soda
  • coconut oil, for greasing
Instructions
  1. Preheat oven to 180C (350F).
  2. Grease a loaf mold with coconut oil (or other grease of preference).
  3. In a mixing bowl, beat the eggs and milk together with a whisk.
  4. Add the remaining ingredients and blend well.
  5. Pour into the mold and bake for about 25 minutes, or until an inserted toothpick comes out clean.

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Almost “Whole30” Chestnut Pancakes

Maybe I’m extending myself by saying this is Whole30, since they recommend no pancakes during their program. Nonetheless, this recipes contains no sweeteners not even fruit juices, so it’s completely “Whole30” approved.

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If you want to make crepes instead of pancakes, decrease the amount of chestnut flour to about 1 cup. The natural colour of the chestnut is brownish, so the pancakes/crepes are darker than almond flour or coconut flour pancakes.

They can be used for both sweet and savoury dishes, are healthy and delicious! Of course, chestnuts are still a nut, so they should be eaten in moderation, although they are the highest alkaline producing nuts and are full of beneficial properties.

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Chestnut are a complex carbohydrate, containing Vitamin B, Vitamin C, fiber, calcium, potassium, iron, zinc, and magnesium, amongst other nutrients. Additionally, they are naturally sweet, so little or no sweetener is required when baking with chestnut flour!

So, go on enjoy with no guilt!

Almost “Whole30” Chestnut Pancakes
Cuisine: Breakfast
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 1/4 cups (135g) chestnut flour
  • 1 egg
  • 1 cup (250ml) coconut milk (I make my own from vacuum packed organic coconut and filtered water)
  • 1 tablespoon coconut oil, plus more for “frying”
  • 1 heaping tablespoon of orange zest
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
Instructions
  1. In a mixing bowl, with a whisk, beat the egg, coconut oil, orange zest and cinnamon.
  2. Add the coconut milk, and blend.
  3. Add the chestnut flour and baking soda and mix well.
  4. In a skillet on low heat, melt some coconut oil (about 1 tablespoon).
  5. Pour the chestnut mixture in spoonfuls into the skillet to create pancakes of desired size.
  6. Allow the pancake to bubble up and then flip to cook on other side.
  7. Serve with your favourite toppings, fruit or even cheese!

 

Puree of Butternut Squash & Chestnuts

For the Bison au Poivre and Caramelised Leeks recipes accompanying this dish, please click on the link.

Additional note: I had some left over puree, so for breakfast, I scrambled an egg with about 1/2 cup of the puree and topped it with some raw, minced garlic and crumbled blue cheese on top. It was delicious! Not sure what I would call the “dish”… but it’s a nice option for a breakfast meal too!

Puree of Pumpkin & Chestnuts
Recipe Type: Easy
Cuisine: Mediterranean
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 medium butternut squash or small pumpkin of choice
  • 200g precooked whole chestnuts
  • 400-500ml coconut milk
  • 4-5 leaves of fresh sage, minced
  • 1 teaspoon fresh rosemary, ground
  • 4-5 sprigs saffron
  • 1 teaspoon curcuma/turmeric
  • coarse sea salt, to taste
Instructions
  1. Peel the butternut squash or pumpkin.
  2. Cut the squash into small chunks.
  3. Place the chunks and the chestnuts in a medium sized pot and add the coconut milk, which should cover the vegetable and nuts. (Adjust the amount of coconut milk according to the size of the butternut squash/pumpkin used.)
  4. Over low to medium heat, cook about 20 minutes until the squash is tender.
  5. Add the spices and sea salt, to taste, and cook 2-3 minutes longer.
  6. Pure with a hand masher and serve immediately.

 

Paleo Almond-Chestnut Crusty Bread

I attempted making this bread the other day and it sort of flopped. Some of you may recall my post on Facebook. The bread looked great and tasted great, but it turned out raw in the middle. It  just wouldn’t dry up in the oven. I think I was being overly ambitious by experimenting with combining these two “flours” and also adding fruit to the mixture.

So this time around, I kept it simple, which oftentimes is better. This recipes works! I love the flavour and the texture. You may want to adjust for sweetness, although I find it perfectly balanced for my palate. The crust is hard and “crusty” and the inside is tender, but doesn’t fall apart like with other Paleo loaf breads I’ve made the in the past. In fact, so far, it’s the closest thing to “real” bread that I’ve made!

Because the dough must be kneaded and is dry, it could be shaped and made to look like a baguette or a traditional bread. However, I made it in a loaf pan (8×4). For a higher bread, I recommend a slightly small pan.

PALEO ALMOND CHESTNUT CRUSTY BREAD

Ingredients

  • 150g (1 3/4 cups) chestnut flour
  • 200g (2 cups) ground almonds
  • 4 eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon raw honey (optional)

Process

  1. Preheat oven to 180C (350F).
  2. Grease and line with parchment paper a loaf pan.
  3. Mix the chestnut flour, ground almonds, sea salt and soda. Set aside.
  4. In a medium bowl, with a hand mixer, beat the eggs until fluffy. Add the olive oil and honey and mix well.
  5. Add the dry ingredients to the egg mixture. With your hands, knead the dough about 3-4 minutes, until completely combined.
  6. Spoon and flatten into the prepared loaf pan and drizzle with some olive oil over top.
  7. Bake for 10 minutes at 180C.
  8. Reduce oven temperature to 150C and bake an additional 20 minutes.
  9. Allow to completely cool before cutting.

Note: Inserting a toothpick into this bread does not work, as it will come out clean even if the center is still undercooked. That was my mistake with the first attempt.

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