\nA delicious breakfast or brunch option that combines the nutty flavor of chestnut flour with the sweetness of maple syrup.<\/p>\n
Chestnut flour, also known as farina or Italian 00 flour, has gained popularity in recent years due to its gluten-free properties and nutty flavor. As a result, it’s become a staple in many kitchens for those with dietary restrictions. But what exactly is chestnut flour, and how can you incorporate it into your baking repertoire?<\/p>\n
In this article, we’ll explore the world of delicious chestnut flour recipes that cater to both sweet and savory tastes. From classic breakfast treats like pancakes and waffles to decadent desserts like cakes and cookies, we’ve gathered 18 mouth-watering ideas that showcase the versatility of chestnut flour. Whether you’re a seasoned baker or just looking for new inspiration, this list is sure to satisfy your cravings.<\/p>\n
\nA delicious breakfast or brunch option that combines the nutty flavor of chestnut flour with the sweetness of maple syrup.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 cup chestnut flour Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together chestnut flour, sugar, baking powder, and salt. Cooking Time:<\/strong> 15-20 minutes (depending on the number of pancakes)<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large ripe bananas, mashed Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chestnut flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together chestnut flour, eggs, milk, and salt. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine chestnut flour, all-purpose flour, salt, and sugar. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat waffle iron according to manufacturer’s instructions. Cooking Time:<\/strong> 3-5 minutes per waffle<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9-inch springform pan and line the bottom with parchment paper. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a mixing bowl, combine chestnut flour, eggs, and salt. Mix until a dough forms. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/p>\n – 1 cup (120g) chestnut flour Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease an 8-inch square baking pan and line with parchment paper. Cooking time: 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups (190g) chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chestnut flour Instructions:<\/strong><\/p>\n 1. In a large bowl, combine chestnut flour, all-purpose flour, salt, sugar, and yeast. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Butter a 9-inch (23cm) springform pan and line the bottom with parchment paper. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups chestnut flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chestnut flour Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together chestnut flour, eggs, milk, and salt until smooth. Cooking Time:<\/strong> 10-12 minutes<\/p>\n These buttery shortbread cookies infused with the warm, nutty flavor of chestnut flour are perfect for a sweet treat or as a gift.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 sticks (6 tablespoons) unsalted butter, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Discover the delicious versatility of chestnut flour with these 18 gluten-free recipes! From sweet treats like Chestnut Flour Pancakes with Maple Syrup and Chestnut Flour Chocolate Chip Cookies to savory dishes such as Savory Chestnut Flour Crepes with Mushrooms and Chestnut Flour Pasta with Sage Butter, there’s something for everyone. Plus, try your hand at making Chestnut Flour Waffles with Berries or Chestnut Flour Apple Cake for a tasty breakfast or brunch option. With this collection of recipes, you’ll be experimenting with the nutty flavor of chestnut flour in no time!<\/p>\n","protected":false},"excerpt":{"rendered":" Chestnut flour, also known as farina or Italian 00 flour, has gained popularity in recent years due to its gluten-free properties and nutty flavor. As a result, it’s become a staple in many kitchens for those with dietary restrictions. But what exactly is chestnut flour, and how can you incorporate it into your baking repertoire? … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":29586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-29710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/29710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=29710"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/29710\/revisions"}],"predecessor-version":[{"id":29711,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/29710\/revisions\/29711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/29586"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=29710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=29710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=29710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1 cup milk
\n– 1 large egg
\n– 2 tablespoons melted butter
\n– Maple syrup, for serving<\/p>\n
\n2. In a separate bowl, whisk together milk, egg, and melted butter.
\n3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
\n4. Heat a non-stick skillet or griddle over medium heat.
\n5. Drop the batter by 1\/4 cupfuls onto the skillet.
\n6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
\n7. Flip and cook for an additional 1-2 minutes, until golden brown.
\n8. Serve warm with a drizzle of maple syrup.<\/p>\nGluten-Free Chestnut Flour Banana Bread<\/h2>\n
\nThis recipe combines the natural sweetness of ripe bananas with the nutty flavor of chestnut flour, creating a moist and delicious gluten-free banana bread. Perfect for breakfast or a snack on-the-go.<\/p>\n
\n– 1\/2 cup chestnut flour
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon xanthan gum (optional)
\n– 1 large egg
\n– 1\/2 cup unsalted butter, melted<\/p>\n
\n2. In a large bowl, combine mashed bananas, chestnut flour, sugar, baking powder, and salt. Mix well.
\n3. Add egg and melted butter; mix until smooth.
\n4. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
\n5. Let cool on wire rack for 10-15 minutes before slicing.<\/p>\nChestnut Flour Chocolate Chip Cookies<\/h2>\n
\nThese chewy cookies combine the earthy flavor of chestnut flour with the richness of dark chocolate chips, creating a unique and delicious treat.<\/p>\n
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup white granulated sugar
\n– 1\/4 cup brown sugar
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon baking soda
\n– 1\/4 teaspoon salt
\n– 1 cup dark chocolate chips<\/p>\n
\n2. In a medium bowl, whisk together chestnut flour, baking soda, and salt.
\n3. In a large bowl, cream together butter and sugars until light and fluffy.
\n4. Beat in eggs and vanilla extract.
\n5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
\n6. Stir in chocolate chips.
\n7. Drop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n8. Bake for 12-14 minutes or until edges are lightly golden.
\n9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.<\/p>\nSavory Chestnut Flour Crepes with Mushrooms<\/h2>\n
\nExperience the rich flavor of chestnut flour in these delicate crepes filled with saut\u00e9ed mushrooms and savory goodness. Perfect for a cozy dinner or brunch, these crepes are a delightful twist on traditional French cuisine.<\/p>\n
\n– 2 large eggs
\n– 1\/2 cup whole milk
\n– 1\/4 teaspoon salt
\n– 2 tablespoons butter, melted
\n– 1\/2 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 cloves garlic, minced
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add melted butter and mix until smooth.
\n3. Heat a small non-stick pan over medium heat. Pour in 1\/4 cup of batter and tilt to evenly coat the bottom.
\n4. Cook for 1-2 minutes or until edges start to curl. Loosen with a spatula and flip.
\n5. Saut\u00e9 mushrooms and garlic in butter until tender.
\n6. Fill crepes with saut\u00e9ed mushrooms and garnish with parsley, if desired.<\/p>\nChestnut Flour Pizza Dough<\/h2>\n
\nExperience the unique flavor of chestnut flour in this delicious pizza dough recipe. Perfect for a rustic, earthy twist on traditional pizza.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon sugar
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 tablespoon olive oil
\n– 1 cup lukewarm water<\/p>\n
\n2. Proof the yeast by combining it with lukewarm water in a small bowl. Let sit for 5 minutes until frothy.
\n3. Add olive oil to the dry ingredients and stir to combine.
\n4. Add the yeast mixture and mix until a shaggy dough forms.
\n5. Knead the dough on a floured surface for 10-15 minutes, until smooth and elastic.
\n6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
\n7. Preheat oven to 425\u00b0F (220\u00b0C). Punch down the dough and shape into desired pizza form.
\n8. Bake for 12-15 minutes, or until crust is golden brown.<\/p>\nChestnut Flour Waffles with Berries<\/h2>\n
\nElevate your morning routine with these flavorful and nutritious waffles, made with chestnut flour for added nutty goodness. Top them with fresh berries and a dollop of whipped cream for a sweet and satisfying treat.<\/p>\n
\n– 1 cup all-purpose flour
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup milk
\n– 1 large egg
\n– 2 tablespoons melted butter
\n– Fresh berries (such as strawberries, blueberries, or raspberries)
\n– Whipped cream (optional)<\/p>\n
\n2. In a medium bowl, whisk together chestnut flour, all-purpose flour, baking powder, and salt.
\n3. In a large bowl, whisk together sugar, milk, egg, and melted butter.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Pour batter onto waffle iron and cook for 3-5 minutes or until golden brown.
\n6. Serve warm with fresh berries and whipped cream (if desired).<\/p>\nChestnut Flour Apple Cake<\/h2>\n
\nThis moist and flavorful cake combines the natural sweetness of apples with the nutty undertones of chestnut flour, perfect for a cozy fall or winter treat. The addition of aromatic spices and a hint of cinnamon creates a delightful aroma that will fill your kitchen.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1 cup diced apples (about 2 medium-sized apples)
\n– Confectioners’ sugar, for dusting (optional)<\/p>\n
\n2. In a large bowl, whisk together flour, sugar, and spices.
\n3. Add softened butter, eggs, and vanilla extract; mix until smooth.
\n4. Fold in diced apples.
\n5. Pour batter into prepared pan and smooth top.
\n6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
\n7. Let cool completely before dusting with confectioners’ sugar (if desired).<\/p>\nChestnut Flour Pasta with Sage Butter<\/h2>\n
\nExperience the unique flavor of chestnut flour pasta paired with a rich and savory sage butter sauce.<\/p>\n
\n– 250g chestnut flour
\n– 2 large eggs
\n– 1\/4 teaspoon salt
\n– 1 tablespoon olive oil
\n– 100g unsalted butter, softened
\n– 2 tablespoons chopped fresh sage leaves
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Knead the dough for 5-7 minutes until smooth and elastic.
\n3. Divide the dough into 4 equal pieces. Roll out each piece into a thin sheet (approximately 1\/16 inch thick).
\n4. Cook the pasta in boiling salted water for 2-3 minutes, or until al dente. Drain and set aside.
\n5. In a separate pan, melt butter over medium heat. Add chopped sage leaves and cook for 1 minute, stirring frequently.
\n6. Combine cooked pasta and sage butter sauce. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nChestnut Flour Scones with Clotted Cream<\/h2>\n
\nStart your day off right with these tender and flavorful scones, infused with the rich flavor of chestnut flour. Paired with a dollop of creamy clotted cream, they make for a delightful breakfast or snack.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 3\/4 cup heavy cream
\n– 1 large egg
\n– Clotted cream for serving<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. Add cold butter and use a pastry blender or fingers to work into a crumbly mixture.
\n4. In a separate bowl, whisk together heavy cream and egg. Pour into the dry ingredients and stir until just combined.
\n5. Turn dough out onto a floured surface and gently knead 2-3 times.
\n6. Pat into a circle about 1 inch thick. Cut into wedges and place on prepared baking sheet.
\n7. Bake for 18-20 minutes, or until golden brown.<\/p>\nChestnut Flour Brownies with Walnuts<\/h2>\n
\nThese fudgy brownies boast a unique twist from traditional recipes, using chestnut flour to add depth and complexity. The addition of toasted walnuts provides a delightful textural contrast.<\/p>\n
\n– 1\/2 cup (60g) unsalted butter, at room temperature
\n– 1 cup (200g) granulated sugar
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup (30g) chopped walnuts
\n– Salt to taste<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, and salt.
\n3. Melt butter in a separate bowl and let cool slightly. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
\n4. Combine wet and dry ingredients; stir until just combined. Fold in chopped walnuts.
\n5. Pour batter into prepared pan and smooth top.
\n6. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs attached.
\n7. Let cool completely before cutting into squares.<\/p>\nChestnut Flour Lemon Drizzle Cake<\/h2>\n
\nThis moist and flavorful cake combines the warmth of chestnut flour with the brightness of lemon, finished with a sweet and tangy drizzle. Perfect for a special occasion or a cozy weekend treat.<\/p>\n
\n– 1 cup (200g) granulated sugar
\n– 3 large eggs
\n– 1\/2 cup (120ml) whole milk
\n– 1\/4 cup (60g) unsalted butter, softened
\n– 1 tsp grated lemon zest
\n– 2 tbsp freshly squeezed lemon juice
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, and eggs.
\n3. Add milk, butter, lemon zest, and juice; whisk until smooth.
\n4. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
\n5. Allow cake to cool completely before drizzling with confectioners’ sugar and serving.<\/p>\nChestnut Flour Pumpkin Muffins<\/h2>\n
\nThese moist and flavorful muffins combine the warmth of chestnut flour with the comforting taste of pumpkin, perfect for a cozy breakfast or snack.<\/p>\n
\n– 1\/2 cup whole wheat pastry flour
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup unsalted butter, melted
\n– 2 large eggs
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 cup chopped walnuts (optional)<\/p>\n
\n2. In a large bowl, whisk together chestnut flour, whole wheat pastry flour, sugar, baking powder, salt, cinnamon, and nutmeg.
\n3. In a separate bowl, combine pumpkin puree, melted butter, eggs, and vanilla extract. Whisk until smooth.
\n4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
\n5. Divide batter evenly among muffin cups. If using walnuts, sprinkle on top of each muffin.
\n6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.<\/p>\nChestnut Flour Focaccia with Rosemary<\/h2>\n
\nThis recipe combines the nutty flavor of chestnut flour with the earthy aroma of rosemary, creating a unique and delicious flatbread perfect for snacking or serving alongside your favorite dishes.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon sugar
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 cup lukewarm water
\n– 2 tablespoons olive oil
\n– 2 sprigs fresh rosemary, chopped
\n– Coarse sea salt for topping (optional)<\/p>\n
\n2. Gradually add lukewarm water, mixing until a shaggy dough forms.
\n3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
\n4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
\n5. Preheat oven to 425\u00b0F (220\u00b0C).
\n6. Punch down the dough, shape into a rectangle, and transfer to a baking sheet lined with parchment paper.
\n7. Drizzle with olive oil, sprinkle with chopped rosemary, and top with coarse sea salt if desired.
\n8. Bake for 15-20 minutes or until golden brown.<\/p>\nChestnut Flour Chocolate Torte<\/h2>\n
\nExperience the deep, velvety smoothness of chestnut flour combined with the decadent flavor of dark chocolate in this show-stopping torte.<\/p>\n
\n– 1\/2 cup (100g) granulated sugar
\n– 3 large eggs
\n– 1\/4 cup (60ml) heavy cream
\n– 2 tablespoons unsweetened cocoa powder
\n– 1 teaspoon vanilla extract
\n– 8 ounces (225g) dark chocolate chips, melted<\/p>\n
\n2. In a medium bowl, whisk together chestnut flour, sugar, eggs, heavy cream, cocoa powder, and vanilla extract until smooth.
\n3. Pour in melted chocolate and whisk until well combined.
\n4. Pour batter into prepared pan and smooth top.
\n5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
\n6. Let cool completely on a wire rack before serving.<\/p>\nChestnut Flour Blueberry Muffins<\/h2>\n
\nThese moist and flavorful muffins are made with chestnut flour, which adds a delightful nutty flavor and extra nutrition. Perfect for breakfast or a snack, they’re also a great option for those looking for gluten-free baked goods.<\/p>\n
\n– 1 cup rolled oats
\n– 1\/2 cup sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1 cup fresh or frozen blueberries
\n– Confectioners’ sugar (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, oats, sugar, baking powder, and salt.
\n3. In a large bowl, whisk together melted butter, egg, and vanilla extract.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 20-25 minutes or until golden brown.<\/p>\nChestnut Flour Carrot Cake<\/h2>\n
\nMoist and flavorful, this chestnut flour carrot cake is a delightful twist on the classic recipe. The earthy undertones of chestnut flour pair perfectly with the natural sweetness of carrots.<\/p>\n
\n– 1 cup (120g) chestnut flour
\n– 1\/2 cup (60g) granulated sugar
\n– 2 large eggs, at room temperature
\n– 1\/2 cup (120ml) unsalted butter, melted
\n– 1 cup (120g) grated carrots
\n– 1 teaspoon vanilla extract
\n– Pinch of salt
\n– Confectioners’ sugar, for dusting<\/p>\n
\n1. Preheat oven to 350\u00b0F (180\u00b0C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
\n2. In a medium bowl, whisk together chestnut flour, granulated sugar, baking powder, and salt.
\n3. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
\n4. Add grated carrots to the egg mixture; whisk until well combined.
\n5. Gradually add dry ingredients to the wet ingredients; mix until smooth.
\n6. Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.<\/p>\nChestnut Flour Crepes with Nutella<\/h2>\n
\nElevate your breakfast or snack game with these delicate chestnut flour crepes, filled with the rich and creamy goodness of Nutella. Perfect for any time of day!<\/p>\n
\n– 2 large eggs
\n– 1\/2 cup milk
\n– 1\/4 teaspoon salt
\n– 2 tablespoons butter, melted
\n– 1\/2 cup Nutella
\n– Fresh fruit or whipped cream (optional)<\/p>\n
\n2. Add the melted butter and whisk until fully incorporated.
\n3. Heat a small non-stick pan over medium heat. Pour in 1\/4 cup of batter and tilt to evenly coat the bottom.
\n4. Cook for 1-2 minutes or until the edges start to curl. Loosen with a spatula and flip.
\n5. Spread 1-2 tablespoons of Nutella on one half of the crepe, then fold in half.
\n6. Repeat with remaining batter and Nutella.
\n7. Serve warm with fresh fruit or whipped cream, if desired.<\/p>\nChestnut Flour Shortbread Cookies<\/h2>\n
\nChestnut Flour Shortbread Cookies: A Delightful Twist on a Classic<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup chestnut flour
\n– 1\/4 teaspoon salt
\n– Pinch of baking powder<\/p>\n
\n2. In a medium bowl, cream butter and sugar until light and fluffy.
\n3. Add chestnut flour, salt, and baking powder. Mix until just combined.
\n4. Turn dough onto a lightly floured surface. Roll out to about 1\/4 inch thickness.
\n5. Cut into desired shapes using a cookie cutter or the rim of a glass.
\n6. Place on prepared baking sheet, leaving about 1 inch space between cookies.
\n7. Bake for 18-20 minutes, or until edges are lightly golden.<\/p>\nSummary<\/h2>\n