I love using chestnut flour in cakes for its naturally sweet flavour, meaning very little sugar is added to the cake.
Chestnut pairs wonderfully with orchard fruit like pears or apples. This is not an overly sweet cake, think afternoon tea with a cup of tea!
Taken from the Natural Kitchen Adventures App
150g chestnut flour
75g brown rice
1 tsp baking powder
1 tsp ground ginger
1 pinch salt
150mls almond milk
1 tsp apple cider vinegar
3 medium organic eggs
75 mls olive oil
75g unrefined brown sugar
1 tbsp honey
1 tsp vanilla extract
2 conference pears, cored and finely sliced
Added by: gfshiptonmill
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.