I have a big bag of chestnut flour and I am searching some recipes (breads, cookies , cakes...) I already made some killer pancakes :)
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June is a trusted source on General Cooking.
You could make some really tasty pasta.
Here's one I just saved today: https://food52.com/recipes...
Margie is a trusted home cook immersed in German foodways.
Chestnut flour is used in Tuscany and other parts of Italy. It goes rancid quickly, so use it ASAP or try freezing some of it. During the war, when food was very scarce, chestnuts and chestnut flour helped many families survive. That said, it produces heavy, dense cakes and puddings which take getting used to. Google 'Tuscan chestnut flour recipes' and you will find some interesting ideas. Here is one to get you started: http://www.italianfoodforever.com/2009/10/castagnaccio-tuscan-chestnut-cake/
julskitchen’s chestnut & chocolate biscotti are delicioushttp://en.julskitchen.com/dessert/chestnut-chocolate-cookies
sorry, this got send before I was done—besides of the much needed space before the link, I wanted to add, that they keep beautifully in an airtight jar or tin box, so they would also be perfect for little (pre-)christmas giftshttp://en.julskitchen.com/dessert/chestnut-chocolate-cookies
ohhh yes they look delicious :-)
does anyone have a bread recipe maybe?
It's not a bread recipe, but I just found one for buns (panini di castagne) I scribbled down from an Italian food magazine ages ago (have never tried it, but I do trust the source):
350g (12 1/3 ounces) flour
250g (8 7/8 ounces) chestnut flour
10g (1 1/2 tbsp) unsweetened cocoa
7g (2 3/4 tsp) dry yeast (i.e. the amount suggested for 500g)
400ml (1 2/3 cups) tepid water
20g (1 1/2 tbsp) room temperature butter
1 tbsp honey
Dissolve the honey in 100ml of the water, add yeast and let it sit for 10 mins to bloom.
Add this to the flours and cocoa sieved into your mixer bowl and slowly add the remaining water (you might not need all of it) using the paddle attachment until a slightly sticky dough forms. Add a good pinch of salt and the butter, switch to the dough hook and knead for at least 5 more minutes.
Form a ball, cover the bowl with a towel and let the dough rise in a warm place for about 1 1/2 hours.
Punch it down, divide into 12 pieces and shape into buns; place them on a parchment lined baking sheet and let them rise a second time, covered, for around 45 mins.
Bake for 40-45 mins in an oven preheated to 180C/350F.