Chestnut Flour Recipe
In the garden we have a beautiful large chestnut tree, which does produce every year at least few kg of chestnuts. If an early typhoon in August doesn’t manage to blow away most of the chestnuts while still young, the harvest can be quite generous.
Sofar I have used two ways to transform the chestnuts into flour, by either roasting or boiling them. Boiling is my preferred method as it is easier to peal and cut them afterwards.
- using a small, sharp knife, cut a cross into the skin of each chestnut
- preheat the oven to 200 °C and roast for about half an hour, in our mini oven I have to leave them in for almost an hour
- once roasted, peel them while hot/warm and cut into small bits
- using a small, sharp knife, make a straight cut across the top of each chestnut where it is easiest to peal naturally
- boil them in water for 15 minutes and leave them sit in the pot until the water cools down
- the chestnuts should be now softer and easier to work with, peel them and cut into small bits
Making Chestnut Flour
Let the small chestnut pieces dry (on a rack, hanging in a net, food dehydrator etc) and once they get hard and smaller in size, you can process them by milling. Stone mills are usually able to produce the finest flour, but one has to be careful as any content which is still not properly dehydrated will smear the millstones.