Welcome to Day 4 of Chestnut Flour week!! All this week I’ve teamed up with Brittany Angell of Real Sustenance to bring you some amazing recipes highlighting this wonderful flour. Be sure to check out the first three recipes from the week:
As well as Brittany’s delicious recipes over at Real Sustenance! Today she’s cooked up Cranberry Carrot Cake Donuts!! Mmmm…
Chestnut flour is a wonderful ingredient in gluten and grain-free baking that adds a fluffy texture and nice crumb to baked goods. In my opinion, a little goes a long way though, so I like to combine it with more neutral flours such as almond and coconut. The exception would be nicely seasoned baked goods, like spice cakes, banana muffins etc. If you don’t have chestnut flour yet, definitely order some (RC Farms or Nuts.com) to keep on hand…you won’t regret it! But until then, feel free to use almond flour in place of the chestnut and decrease the liquid a little bit. I’ve found that chestnut flour absorbs more liquid than almond flour so a slight adjustment is needed.
Or better yet, be sure to enter (below with the Rafflecopter widget) for a chance to win a 5-lb bag of Chestnut Flour from RC Farms, located here in Oregon. They’ve generously donated 10-lbs of flour for the giveaway. I’ll be giving away 5-lbs to one lucky reader on Friday evening, and Brittany will also be giving away 5-lbs to one of her readers. Twice the chance of winning!!
For today’s recipe, I reached deep into the recesses of my
mind refrigerator. You see, I had an abundance of leftover butternut squash hanging out in the back of the fridge that was just begging for a purpose in life. So I figured, who needs pumpkin when you can make a moist spiced bread with your leftover butternut squash? (Of course, feel free to use pumpkin puree if you have it on hand, but I’m really loving using leftovers in unique ways, and this butternut squash bread is the perfect example.)
Did you know that many pastry chefs prefer to use butternut squash for their “pumpkin” pies instead of actual pumpkin? That’s because the flavor is very mild and sweet making it the perfect base for pumpkin dishes. Who knew?! And you know what? It really works beautifully!
The butternut adds moisture and nutrients to this tasty mini loaf, making it a keeper in our Fall line-up of “must-make” recipes. Plus, the chestnut flour lends itself well to the cinnamon, cloves and nutmeg in this delectable treat. I was going to make full size loaves, but honestly, with paleo ingredients, the larger loaves can be really dense. So I opted for mini loaves since they turn out fluffier, they bake much faster, they’re adorable, and best of all – they are the perfect size for gifting! The perfect hostess gift for your upcoming Holiday shin-digs!
- 2 TBSP coconut palm sugar (or maple sugar)
- 2 tsp cinnamon
- 3/4 C chestnut flour (I used RC Farms or Nuts.com)
- 1 1/4 C almond flour (Honeyville or Nuts.com)
- 1/2 C arrowroot starch
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/3 C pure grade B maple syrup
- 1/3 C organic palm shortening
- 3/4 C peeled, cubed, steamed until soft, cooled & mashed organic butternut squash
- 4 large organic pastured eggs
- 2 tsp pure vanilla extract
- 1) Preheat oven to 375-degrees. Grease 3 mini loaf (3"x 5 3/4").
- 2) In a small bowl, stir together swirl ingredients. Set aside.
- 3) In a large bowl combine dry ingredients. Set aside.
- 4) In the bowl of a stand mixer, combine shortening and maple syrup until creamed and softened. Add squash, eggs and vanilla and mix until combined.
- 5) Slowly add the dry ingredients to the wet until fully combined.
- 6) Fill mini-loaf pans half way with batter. Sprinkle some of the cinnamon/sugar mixture over the batter. Using a knife, swirl the cinnamon/sugar into the batter gently. Continue to fill the pans with the remaining batter, filling each pan 3/4 of the way to the top. Sprinkle remaining cinnamon/sugar evenly over the tops of all three loaves. Use the knife to swirl the mixture gently into the batter.
- 7) Bake 30 minutes or until tops are golden and the centers spring back when touched. Cool 10 minutes in the pan on a wire rack, then remove the loaves from the pans to cool completely. Slice and serve. Store in an airtight container in the fridge for up to 3 days, or in the freezer up to 3 months.
- I have not tested this recipe without eggs so I can't say yet whether it would be successful.