Grain Free/Vegan Chestnut Flour Banana Bread (GF/DF/SF/EF)

MBombardier · Post by **MBombardier** » Tue Jun 26, 2012 4:18 pm

Not feeling real well today, so I'm hanging out on the forum more than usual. I remembered that Lesley said something about having chestnut flour, so I'm going to post a couple of recipes. I have never even seen chestnut flour, but I really like this gal's blog. If you go to the URL, you can see a photo and read her chatty post.

http://realsustenance.com/grain-freeveg ... yegg-free/

Grain Free/Vegan Banana Bread

1 cup pureed ripe banana
1/2 cup milk (dairy or nondairy) or water.
1/4 Cup oil or melted butter (any mild flavored variety)
1 Tsp Vanilla Extract
1/4 Tsp Salt
1/2 Cup Sucanat or Palm Sugar (see note above)
2 1/2 packed cups Chestnut Flour
1 Tbs Baking Powder (I use double acting)
1 Tsp Vinegar or Lemon Juice.

Preheat Oven to 325 degrees. Oil a small or medium bread pan.
Puree ripe bananas and mix with other wet ingredients (milk oil and vanilla).
Stir in remaining ingredients, mixing in the baking powder and vinegar at the very end.
Quickly pour into prepared pan and bake 50-60 minutes until a toothpick comes out clean.

I noticed the bread became slightly crumbly as it aged (though not terribly so). This is partly due to the fact that I did not include of any gums (xanthan or guar) In the future I will be playing around with including a small portion of flax meal in the flour mix.

OH, and that glaze? Its just cashew butter mixed with a little coconut oil and melted. I added some chai spice and stevia to fancy it up. Another recipe for another day..

Lesley · Post by **Lesley** » Tue Jun 26, 2012 11:47 pm

I ordered the chestnut flour online. It seems to be a good substitute for almond flour.
Thanks Marliss.

Lesley · Post by **Lesley** » Fri Jun 29, 2012 6:16 pm

Oh, I just read her blurb with the recipe. She says chestnut flour cannot be a substitute for almond flour.
Strange - I just substituted it for almond in the paleo muffins. Was terrific!

MBombardier · Post by **MBombardier** » Sat Jun 30, 2012 8:30 am

Hmmm... maybe it's okay in different recipes. Or maybe amazing cooks like her have higher standards than most. My husband is very particular about how a food tastes or acts.