Sweet Chestnut Flour
“I felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. Nothing else.” -
Nikos Kazantzakis
When most people think of chestnuts they think of open fires and Christmas gatherings but the Sweet Chestnut used to be referred to as ‘the bread tree’ as it had so many different uses. This sweet chestnut flour recipe is a perfect base for countless recipes. You can use it in place of regular wheat flour in breads, cakes, pastries and dumplings, it adds a beautifully nutty aroma to dishes and it has the benefit of being gluten free!
Ingredients:
A bag full of sweet chestnuts (refer to video for best practice in identification and preparation)
Method:
Place the chestnuts in a large bucket with water, discard any that float at these are infested with bugs or are mouldy/empty.
Cut ‘X’s into the remaining chestnuts and roast on a baking tray for 15 minutes till the X opens up.
Allow the nuts to cool and peel the outer and inner skins off the chestnuts.
Roughly chop the nuts and dehydrate. This can be done on low in the oven or in a dehydrator, it can take anywhere from 12-48 hours depending on the temperature used. You’ll know they are ready when they are light and solid.
Add the dehydrated chestnuts to a food processor or coffee grinder and blend till a soft, fine flour forms.
This flour will keep in an air-tight container for 12 months.