Chestnut Bread

By Kitchen Butterfly
June 10, 2011
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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.

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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
  1. 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
  2. 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.
  3. 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.
  4. 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

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