Today I played my last Holiday Harp Gig in a local insurance company lunch room - & am not ready to put away the Christmas music. Hmm, family, beware!
I'm enjoying the treats of the season - huge pomegranates - I brought one to a Solstice Circle last night, appropriate for the longest night.
At Saturday's brunch, our hostess had mixed pomegranate seeds into melted chocolate - what a lovely treat!
I'd noticed a basket of local chestnuts at Harvest Fresh, & then this bit on Suzie the Foodie's blog about roasting chestnuts!
Sold! Over the years, I occasionally get a few handfuls of the nuts (though the blight wiped out many of our N American Chestnut trees, there remain pockets of trees which survived)
Fresh chestnuts are ~ 1/2 the price of imported Italian Chestnut flour - & I can whir them in my mini processor to use in a recipe or two - perhaps some pumpkin scones? Or Chocolate brownies??
Susie recommends getting out the rolling pin to smush the nuts & begin to extract the meat.
So I scored, turned the oven to 375* & roasted for ~ 20 minutes. Hmm - I'd forgotten how similar to sweet potatoes or squash roast chestnuts taste! & you need to peel the inner skin as well as the outer - I'm glad I only roasted ~ 20, lol! I roasted the second large blue squash a day or so ago, so think I should try the pumpkin scones (egg free!)
We're going to my daughter's in-laws for a Christmas brunch, these would be fun to take along - & my granddaugters are always interested in grammie's concoctions. Roasted pumpkin seeds are a perenial favorite - it will be fun to see what they think of chestnuts!
I found a suggestion not to use xanthan gum in quick bread recipes over on gluten free gourmand after making the scones - will try leaving it out next batch!
Vegan Pumpkin Chestnut Scones
combine coconut milk & vinegar before mixing flours to make 'buttermilk'
1 1/3 cup brown rice flour blend (brown rice flour, potatoe starch, tapioca flour
1/3 cup coconut flour
1/3 cup chestnut flour (fresh roasted & ground)
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground ginger
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1/8 teaspoon fresh ground cardamom (seeds from 3 pods)
-- sift dry ingredients together
-- cut in 6 tablespoons of coconut oil
1/3 cup of coconut milk (or your favorite milk) combined with
1 Tablespoon apple cider vinegar (& a splash of raspberry vinegar)
1 teaspoon vanilla extract
What a simple vegan recipe! While I've been using a mix of coconut oil & butter, it came out great with just the coconut oil - & no eggs - my daughter will be happy!
Chestnuts have been called 'the grain that grows on a tree' - fortunatly, gluten free! They are a very low fat nut (54 calories per oz, hazelnuts have 180)
Here's a table with some of the nutrients from this website.
There's a more complete breakdown here - note the high level of potassium, there are only a couple mg. of sodium! Since they have a high water content (1/3-1/2 water) they are best stored in the fridge or frozen.
Chestnuts, cooked/4 ounces
|Total fat (g)||1.6|
|Saturated fat (g)||0.3|
|Monounsaturated fat (g)||0.5|
|Polyunsaturated fat (g)||0.6|
|Dietary fiber (g)||5.7|
|Vitamin C (mg)||30|
| Magnesium (mg) ----------------------------- 53|
Calcium (mg) ------------------------------- 46