Gluten Free Chestnut Bread Recipe
Fall is here and finally this gluten free chestnut bread recipe can get out from the drawer. Its an unforgettable, exquisite low carb dessert recipe.
Leaves are falling down, dressing the countryside with their pretty colors. 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 flavor, 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 should be among everybody’s fall recipe collection. Its unforgettable, exquisite and it’s a low carb dessert recipe. The best thing in seasonal recipes that are not using the same stuff we are made to use all year around. This almost instantly makes them healthy and if we skip the sugar bit or substitute it with something else then it’s gonna be a perfect healthy low carb recipe. Actually we could call it a gluten free banana bread or low carb banana bread too but that wouldn’t make it a fall recipe. 🙂
Ingredients:
- 3 Eggs (separated)
- 1 Ripe banana or one tablespoon of sweetener of choice
- ¼ cup / 30g Flax seed (ground)
- ⅔ cup / 70g Chestnut flour (like this)
- 1 teaspoon Baking powder
How to make:
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, flax seed 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 baking form and put it into the preheated oven 350ºF / 180ºC.
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.
10. Wait at least 10 minutes before cuting it up.
We can add an extra twist to it and serve it with mango ice-cream
Fall is here and finally this gluten free chestnut bread recipe can get out from the drawer. Its an unforgettable, exquisite low carb dessert recipe.
- 3 Eggs separated
- 1 Ripe banana or one tablespoon of sweetener of choice
- ¼ cup / 30g Flax seed ground
- ⅔ cup / 70g Chestnut flour
- 1 teaspoon Baking powder
-
Break and separate eggs. Put yolks aside into a glass or cup for later.
-
Put egg whites into a mixing ball and whisk until hard peaks form.
-
Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.
-
Peel banana and place it in a bowl then squash it with a fork.
-
Measure and grind flax seed.
-
Mix dry ingredients, flax seed flour, chestnut flour and baking powder in a medium size bowl. Get it ready to pour it into the egg mixture.
-
Fold dry ingredients and squashed banana alternately into the egg mixture. Try to do it carefully, break eggs as less as possible.
-
Pour batter into a loaf tin and put it into the pre-heated oven 356ºF / 180ºC.
-
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.
-
Wait at least 10 minutes before cutting it up.
I served it with mango icecream and my family loved it.
Pin now, Enjoy later!
Edi Baker - SunCakeMom
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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I want and need to try chestnut flour so badly, I love chestnuts so so so much that this is a MUST!
Hi Gigi, Yes, we love chestnuts too! I can’t wait for the winters to come and have some roasted ones from the street!
Chestnut is my favorite! This bread is awesome!