Yield:as much as you will use!
Prep Time:30 mins
Cook Time:30 mins
This home-made chestnut flour is much more course than the chestnut flours you can buy in specialist shops. It is yummy, and full of flavour: nutty, a little earthy and slightly sweet. It works wonderfully in gluten-free bread, it's course texture preventing it from being too dense. It's also ideal for our chestnut cookies where the flavour of chestnuts is truly celebrated.
We store our home-made chestnut flour in air-tight jars in the fridge ready to use whenever we fancy. It will last in the fridge for five days.
- freshly foraged chestnuts*
Preheat your oven to 200°C (fan)
Stab your freshly foraged chestnuts and place on a baking tray.
Pop them into the hot oven for 30 minutes.
When you get them out of the oven, as soon as you are able to handle them remove them from their shells. If their skin comes off too brilliant, if not it just means you get a little more fibre in your flour!
Leave the shelled chestnuts to cool. Sometimes I leave for a couple of hours, sometimes over night.
Once they are all milled, pop the lid on the jar and store in the fridge (or use straight away).
*Please don't muddle these yummy sweet chestnuts with their relatives the horse-chestnuts (a.k.a conkers) which are poisonous. Sweet chestnuts have a far more spiky outer shell than conkers. Also, please only take what you will use on the day and leave the rest for squirrels and other foragers. They are free - but they require quite a lot of time and energy to create the edible delights so don't take more than you can manage! They likelihood is that more will be falling from the trees in the coming week so you can always go and collect more if you get hooked!