Autumn is undeniably here and I finally could pull out this chestnut bread recipe from the drawer.
Leaves are falling down, dressing the countryside with their pretty colours. Chestnut is one of the best known symbols of the season for a long time.
Conkers give their spiky forms for the scene while chestnuts contribute with their flavour, scent for this time of year. Chestnut could also be used, cooked or fried but we can work with it as chestnut flour.
This Chestnut bread recipe should be on everybody’s list to make in autumn time. Its unforgettable, exquisite taste should be experienced can’t be described.
Here’s how you can make it.
- 30 grams flaxseed (grinded)
- 70 grams chestnut flour (like this)
- 3 eggs separated
- Baking powder
- 1 ripe banana or a tablespoon of stevia to sweeten it
Watch how easy it is to make chestnut bread:
How to make chestnut bread:
1. Break and separate eggs. Put yolks aside into a glass or cup for later.
2. Put egg whites into a mixing ball and whisk until hard peaks form.
3. Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.
4. Peel banana and place it in a bowl then squash it with a fork.
5. Measure and grind flax seed.
6. Mix dry ingredients, flaxseed flour, chestnut flour and baking powder in a medium size bowl. Get it ready to pour it into the egg mixture.
7. Fold dry ingredients and squashed banana alternately into the egg mixture. Try to do it carefully, break eggs as less as possible.
8. Pour batter into a loaf tin and put it into the pre-heated oven (180 C degree).
9. Bake it for 45 minutes. Check it with a toothpick if it’s baked properly. (Stick toothpick into the bread if it comes out clean it is ready. If not, leave it for another 5-10 minutes. It always depends on your oven…)
10. Wait at least 10 minutes before you cut it up.
I served it with mango icecream and my family loved it.
Stock up on the ingredients:
Kneading out the every day life nuisances under the low humming noise of the airflow oven.