Hello! And welcome to Chestnut Flour Week here on The Healthy GF Life! Why chestnut flour you ask? Well, because it’s pure awesomeness in gluten and grain-free baked goods, and I really wanted everyone to know about it!
Guess who else loves chestnut flour? The incomparable Brittany Angell from Real Sustenance! Once we discovered our mutual love of chestnut flour, we got together – virtually – and decided to combine forces to inspire our readers to try this fantastic ingredient.
I’m using flour from an Oregon company called RC Farms. They have a beautiful chestnut farm near Portland and they only do chestnuts, so no worry that their flour is contaminated with gluten. Yay! Brittany has been using chestnut flour from Nuts.com, which is a great resource for many certified gluten-free, and grain-free flours. I’ve even found chestnut flour in my local Natural Grocers store, but I haven’t had a chance to test it out, so I can’t say yet whether it works as well as RC Farms or Nuts.com. I’ll post an update here when I finally try it out!
Brittany and I will each post a recipe every day this week featuring chestnut flour, PLUS ( I love pluses!!) you can enter to win a 5-lb bag of chestnut flour donated by RC Farms from each of our sites, so you can see for yourself how wonderful it is!! That’s 10 new recipes this week for all of you! Be sure to check back every day on both my site and Real Sustenance, for all the new recipes! (A winner will be selected from entries on The Healthy GF Life and another winner selected from Real Sustenance.) Twice the chance for twice the fun!
Now on to the best part of this collaboration – the recipes!
Today I bring you pure pumpkin deliciousness. In bar form. Maple Pumpkin Blondies! I’m a big fan of bars because you can mix, dump, bake and slice – and you’re done. Plus, bars tend to stay moist for days and freeze really well, so you can make these ahead of time for your next Holiday get-together. These Fall-infused bars would be a perfect partner to pumpkin pie on your Thanksgiving dessert table.
The added chestnut flour gives a beautiful crumb and texture to the bars that you won’t believe until you try them. And that’s why I’m enamored with using chestnut flour, in varying amounts, for my grain-free baking. They truly taste like the real deal! I prefer using chestnut flour in conjunction with other flours like almond and coconut, because of it’s stronger flavor, but I’ve tried using it as the only flour in recipes and it works well for heartier baked goods such as spice cookies and breads, or those recipes with a lot of eggs or yeast to help with leavening. An example would be my Paleo English Muffins found on pg. 60 of Make Ahead Paleo.
Brittany and I hope you give chestnut flour a try in your gluten and grain-free baking! We KNOW you’ll love it as much as we do!
And when you’re done drooling over this recipe, be sure to 1) enter the giveaway below via Rafflecopter 2) head over to Real Sustenance to check out Brittany’s over-the-top-yummy White Chocolate Drizzled Gingerbread Breakfast Cakes !! They are amazing! Oh, and for the giveaway, I’m using Rafflecopter so you have numerous ways to enter, plus you can enter any time, all week. To enter on Real Sustenance, you need to wait until Friday’s post by Brittany and she’ll choose a winner from comments on her post. Easy as chestnut flour pie!
*Note: for Frequently asked questions on recipes and substitutions, please see my FAQ page.*
- 1 C chestnut flour (I used RC Farms or Nuts.com)
- 1/4 C coconut flour
- 1/3 C arrowroot starch
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
- 1/4 C coconut palm sugar
- 1/3 C pure grade B maple syrup
- 1/2 C pumpkin puree
- 1 egg (or 1 TBSP flax meal mixed with 3 TBSP hot water)
- 1 TBSP pure vanilla extract
- 3 TBSP coconut oil, melted
- 1/4 C water
- 1/2 C dark chocolate chips ( I used the new Enjoy Life 69% cocoa morsels found online, and in stores next month.)
- 1/3 C finely shredded unsweetened coconut
- 1) Preheat oven to 350-degrees. Line an 8x8 glass baking dish with parchment paper and grease lightly. Set aside.
- 2) In a large bowl, combine dry ingredients. Add wet ingredients to the dry and mix well with a hand blender (or in a stand mixer). Stir in chocolate chips.
- 3) Spoon batter evenly into prepared pan. Sprinkle coconut evenly over the top of the batter.
- 4) Bake 40 - 45 minutes or until golden brown and the center springs back when touched. Cool completely on a wire rack. Once cool, remove the bars from the pan, place on a cutting board and slice into 16 bars. Store in an airtight container in the fridge for up to 3 days or in the freezer up to 3 months.
- If you don't care for coconut, you can omit the shredded coconut on the tops. Try using mini chocolate chips and/or chopped pecans instead!