It's hard to
believe that you can make a remarkably sweet flour from a nut.
A "real" nut or ordinary tree nut has 45-55% fat content.
Chestnut flour is more like 1% fat.
A "real" nut is low in
carbohydrates ,whereas, chestnut flour is about 78% carbohydrates.
For years it's been referred to as the grain that grows on trees.
In Tuscany the Italians have gathered
chestnuts for centuries, dried them and made flour and It's still a staple
in the diets of many. Recipes for its use are renowned and plentiful.
It's amazing that Americans are only now
beginning to realize the value of this food.
For those who are sensitive to or allergic
to wheat it offers a wonderful alternative. Because it is gluten
free it's perfect for those with Celiac Disease. Describing it as sweet seems odd, but chestnut flour is truly sweet and mellow and
imparts a most unusual and welcome flavor to everything in which it is
used.
Chestnut flour can be substituted for some of the wheat
flour in recipes for baked goods.
Known for use in desserts and other
gourmet treats, this flour also works wonderfully in the decadent little
recipe below. And its gluten free as well.
DECADENT BLUEBERRY SCONES
1 c. chestnut flour *
1 c. sorghum flour *
1/2 c arrowroot powder *
3 1/2 t. baking soda *
4 T. cane juice crystals *
1/2 t. sea salt *
1 t. Vanilla Crystals *
5 T. unsalted butter, cold
2 large eggs
2/3 c heavy cream
2/3 c dried blueberries *
Thoroughly blend together the dry ingredients with a
wire whisk.
Cut the butter into the dry ingredients with a pastry
blender until thoroughly mixed.
Whisk together eggs and cream and stir in the
blueberries.
Stir wet ingredients into dry mixture and stir until
just blended.
Place dough onto pastry board and pat until 3/4"
thick.
Cut into 2" circles.
Bake in preheated oven at 425ºF for 15-20 minutes.
*These items are available at
www.barryfarm.com
