Golden Fields Chestnut Flour
is made from spray free sweet chestnuts. New Zealand is one of the few countries free of the crippling chestnut diseases and pests, chestnut blight and gall wasp. As a result, it is not necessary to use insecticides.
The drying, shelling and removal of the inner skins have been thoroughly done in order to obtain this very fine, very white flour.
Chestnuts are low in fat and contain no cholesterol, while other nuts have more than 50% fat content. They are much more like a grain than a nut, comparing favourably with brown rice, but containing almost no sodium.
The chestnut is high in carbohydrate, has no gluten and contains the right amount of proteins for a balanced diet, including all nine essential amino-acids. Its protein is comparable to that of an egg.
Use this chestnut flour, alone or as a replacement for some of the wheat flour, to make cakes, pancakes, pastry, porridge, or to thicken soups. Many ideas can be found on the internet.
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Additional Information:
NUTRITIONAL INFORMATION (per 100g).
Energy: 369 kcal, Protein: 5.0g, Carbohydrates: 78.4g, Fat: 1.7g, Gluten: 0.0g
RECIPE FOR CHESTNUT FLOUR MUFFINS
180g chestnut flour,
3 eggs,
150g brown sugar,
vanilla essence,
1 pinch salt,
1 flat tsp cocoa,
10cl olive oil,
5 cl milk or yogurt,
1 tsp baking powder,
½ tsp soda,
1 cup grated carrot,
Preheat oven to 180şBeat eggs with sugar (or honey) , vanilla and salt until white. Add milk. Add dry ingredients. Mix. At the end work in the olive oil. Pour dough into muffin cups, bake for 20 minutes.
OPTIONAL:add 20g buckwheat flour,
use 100g honey instead of sugar,
use more cocoa,
use grated zucchini,
add blueberries,
one egg can be replaced by the same volume of ground sesame seeds.
RECIPE FOR A PIE CRUST:
Take half chestnut flour and half wheat flour. Add shortening and mix until crumbly. Add water to bind together and leave to rest an hour or so. This crust has a beautiful sweet flavour.
CHESTNUT FLOUR PANCAKES
Ingredients: serves 4
300g chestnut flour,
1/2 liter milk (cows, soy or rice),
2 eggs,
and for the pan: some oil
Pour flour in a bowl, add beaten eggs and mix. Add the milk slowly to avoid lumps, until the dough is fluid (not too fluid, though as the abscence of gluten makes them a bit more fragile to handle). Leave to rest for an hour or so.
Heat oil, add the desired amount of dough and spread it. Cook on both sides.
These pancakes have a superb flavour.
NOTE: use a little less heat than for wheat flour. Dough containing chestnut flour darkens quicker.
