Chestnut Bread

By Kitchen Butterfly • June 10, 2011 • 0 Comments

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Chestnut Bread — 1 of 3 Photo by Kitchen Butterfly

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Author Notes: Moist. Spongy. Doesn't rise high. Best sliced thin.

Makes great French toast with that chestnutty sweetness coming through. Good crust.

What more do you want?

No don't tell me..... - Kitchen Butterfly

Makes 1 regular loaf

1 cup chestnut flour, sifted
1 cup almond meal, sifted
1/3 cup arrowroot powder
1/4 cup flaxseed meal
1/2 teaspoon fine sea salt
2 teaspoons baking powder
4 tablespoons raw flaked almonds
4 eggs
1/4 cup plain/natural regular yogurt (not thickened)
1 teaspoon agave syrup
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla powder
1/2 teaspoon 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 yogurt., whisking till well combined, about 2 -3 minutes. Stir the agave 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