web analytics

Top 10 Recipes With Chestnut Flour

Top 10 Recipes with Chestnut Flour

Not many of us are aware of chestnut and its benefits. If you are one among them, here is some description for your understanding. It is a smooth-shelled sweet and edible nut from the trees of the beech family. Chestnuts are rich in antioxidants such as gallic acid and ellagic acid that increase in concentration while cooking. It is also rich in minerals like potassium and magnesium that help to reduce cardiovascular disease risk and stroke. But most of the time, these advantages are overlooked by us. Hence we came up with these top 10 recipes with chestnut flour that you will relish. Try and take advantage of it.

List of Top 10 Recipes With Chestnut Flour

Chestnut flour is naturally sweet due to the presence of starch and has been part of Italian cuisine for many centuries. It is a flour that is gluten-free and is perfect for all types of cuisine. It can also be used in easy recipes as well as complex ones. Here is a list of the top 10 recipes with chestnut flour that is worth trying.

Chestnut Flour Recipe No.1: Chocolate and Chestnut Fondant

Chestnut Flour recipe No.1: Chocolate and chestnut fondant
Picture courtesy: https://www.sbs.com.au

Here is a fantastic chestnut flour recipe gluten-free for you to try out. Chestnut flour makes this pudding more chocolatey.

Preparation time – 20 mins

Cooking time – 12 mins

Serves – 4


Dark chocolate – 125g

Butter (unsalted) – 125g and extra for greasing 

Eggs (medium) – 4

Chestnut flour – 40g

Muscovado sugar (light) – 75g

Rice flour or gluten-free white flour – 25g

Method of preparation

  • Preheat oven to 1950C/Fan
  • Chocolate shall be broken into small pieces and kept in a heatproof bowl greased with butter. This shall be kept on a pan with gently simmering water without touching the water. Stir and let it melt. Keep it aside for cooling.
  • Thoroughly grease the mould with butter and dust with cocoa powder. Chill the mould by refrigerating.
  • In a bowl, whisk the egg, sugar and salt using an electric beater until it turns thick and mousse-like consistency. Next, add the melted chocolate in a steady stream, constantly whisking it till it turns smooth, thick and glossy.
  • Sift the flour together into this mixture and gently fold in using a spatula to incorporate completely.
  • Now pour this mixture evenly into the greased mould. Bake for 10-12 minutes till the fondants rise and firm at the top and wobbly if pressed. Check after 8 minutes of baking. The top should look like a cake when done thoroughly. 
  • Protect your hand with a cloth and tip each fondant onto a plate immediately and tuck in.

Chestnut Flour Recipe No.2: Chestnut Pasta with Pork and Cabbage

Chestnut Flour recipe No.2: Chestnut pasta with pork and cabbage
Picture courtesy: https://www.sbs.com.au

Here is a fantastic recipe for chestnut flour pasta that everyone in your family will enjoy. 

Preparation time – 30 mins

Cooking time – 2 hrs

Serves – 6


For Pasta:

Flour – 1 ½ cups

Chestnut flour – 1 ½ cups

Eggs – 4

Egg yolk – 1

Olive oil – 15 ml

For the pork

Pork ribs cut into individual pieces – 900g

Onion (diced) – 1 cup

Carrot (diced) – ½ cup

Celery (diced) – ½ cup

Olive oil – 60 ml

White wine (dry) – 240 ml

Vegetable broth – 240 ml

Savoy cabbage (finely chopped) – 4 cups

Black pepper (ground) – 1 tsp

Salt – 1 tsp

To garnish

Extra virgin olive oil

Grated grana padano cheese

Method of preparation

For the Pasta

  • Combine the flours and salt thoroughly and pour into the mound; working on the surface, make one well in the centre and pour eggs, egg yolk and olive oil. Whisk the eggs and oil and then the flour slowly and use your hands if needed until it combines to form a ball of dough. Knead the dough for 10 minutes till it becomes elastic and supple. Let it rest for 20 minutes.
  • Use a pasta roller and make thin pasta sheets. Then, run pasta sheets through the pasta machine to make fettuccine noodles.
  • Take a large pot of salted boiled water and cook fettuccine in this until al dente.

For the Pork

  • Keep the frying pan on medium flame and heat the olive oil. Add pork ribs and fry until brown. Transfer it to a plate and add chopped onion, carrot, and celery to the same pan. Add white wine and scrape the pork bits from the bottom of the pan. Add the fried pork ribs and vegetable broth, combine well and cover. Simmer over low-medium heat for 1 ½ hrs till the meat is tender.
  • Transfer the pork ribs to a cutting board, remove the meat from the bones, and cut them into bite-sized pieces. Transfer the meat again into the pan along with savoy cabbage, salt and pepper. Cook till cabbage is tender and the liquid has evaporated in half. Toss t with cooked chestnut pasta. Top with high-quality extra virgin oil, ground black pepper and Grana Padano cheese.

Chestnut Flour Recipe No.3: Chestnut Flour Pancakes

Chestnut Flour recipe No.3: Chestnut Flour Pancakes
Picture Courtesy: https://createdelicious.com

Here is a recipe for chestnut flour pancakes. Simple yet easy.  Try this pancake recipe.

Preparation time – 15mins

Cooking time – 30mins

Serves – 12


Chestnut flour – 115g

Eggs (medium) – 3

Filtered water – 250ml

Coconut yoghurt/ full-fat probiotic yoghurt – 250ml

Raw honey/ chestnut honey – 1 Tbsp

Orange blossom extract – 1 tsp

Method of preparation

  • Take a large bowl and add chestnut flour. Make a well in the centre.
  • Beat the egg one at a time and add water little by little while whisking continuously until a smooth batter is formed. Let it rest for 15 minutes.
  • Meantime take the yoghurt and stir in the honey and orange blossom extract, and set them aside.
  • Brush a ceramic-lined frying pan with butter/ghee/coconut oil and heat on a medium flame.
  • Whisk the batter once more before spooning 2-3 tablespoons into the pan. Tilt the pan to evenly and thinly coat the bottom with the batter
  • Cook for a minute until the pancake turns golden brown and lifts easily from the bottom of the pan. Flip over and cook on the other side. Don’t overcook, as it may become chewy.
  • Repeat with the remaining batter and stack up the pancakes to keep them warm.
  • Serve each pancake with a dollop of coconut yoghurt, roll and finish with a drizzle of honey.

Chestnut Flour Recipe No.4: Chestnut Scones

Chestnut flour means naturally sweet flour made from chestnut, which gives a distinct flavour to bread, pasta, and desserts. 

Preparation time – 10 mins

Cooking time – 18 mins

Serves – 8


Chestnut flour – 1 cup

All-purpose flour – 1 cup

Egg – 1

Milk – ½ cup

Currants – ½ cup

Butter – ½ cup

Sugar – 3 Tbsp

Coriander – 1 tsp

Baking powder – 2 tsp

Salt – ½ tsp

Method of preparation

  • Preheat the oven to 3750F.
  • Take a large bowl and sift all the dry ingredients into the bowl. Use a pastry cutter and cut the butter, and stir in the currants.
  • In another bowl, mix the beaten egg with milk.
  • Make a well in the centre of the dry ingredients and pour in the liquids and combine well. Should not over mix
  • Place it on a floured board and pat it into ¾ inch thick circle. Next, cut into 8 wedges and place them on a baking sheet.
  • Bake for 18 mins until it turns golden in colour.

Chestnut Flour Recipe No.5: Chestnut Pound Cake

Chestnut Flour recipe No.5: Chestnut Pound Cake
Picture courtesy: https://in.pinterest.com/pin/392235448778857497/

This is one of the top 10 recipes with chestnut flour.  It’s so delicious and yummy!!

Preparation time –20 mins

Cooking time – 1 hr

Serves – 10-12


Chestnut flour – 1/3 cup

All-purpose flour – 2/3 cup

Milk – 6 Tbsp

Eggs – 2

Sugar – ¾ cup

Softened butter – ½ cup

Baking powder – 1 tsp

Ginger – ½ tsp

Salt – ¼ tsp

Vanilla – ½ tsp

Method of preparation

  • Preheat the oven to 3250F.
  • Grease and flour a small loaf pan.
  • Take a small bowl and mix flour, baking powder, ginger and salt.
  • In another bowl, mix milk and vanilla.
  • Use an electric beater and beat the butter with sugar until fluffy. Add egg one at a time and beat well.
  • Add the dry ingredients and milk to the mixture beating at a low speed to incorporate each ingredient.
  • Pour the mixture into the prepared pan. Bake in the centre of the oven for about 55-60 minutes or until the top turns brown.
  • Run a knife along the edges and invert on a cake rack, and cool. 
  • Moist and delicious pound cake is ready. Serve with fruit or top with whipped cream and chestnut puree.

Chestnut Flour Recipe No.6: Pumpkin Pecan Chestnut Flour Tart

This is a great chestnut recipe vegan for your holiday menu. However, eggs are added in this recipe; hence it can be called an ovo-vegan recipe.

Preparation time – 30 mins

Cooking time – 45 mins

Serves – 1 hr 20 mins


For chestnut flour pastry:

Chestnut flour (sifted) – 100 g

All-purpose flour -150 g

Softened unsalted butter – 125 g

Salt – 1 tsp

Water – 4-5 Tbsp

For Pumpkin Filling

Chestnut pumpkin (chopped into square pieces) – 500 g

Leek (finely sliced) – 200 g

Eggs (organic, medium) – 3

Single cream – 200 g

Sage leaves (finely chopped) – 1 Tbsp

Olive oil – 3 Tbsp

Nutmeg (grated) – ¼ tsp

Cheese (grated) – 100g

Pecan/walnuts (whole) – 16

Method of preparation 

  • Preheat the oven to 4000F

For chestnut flour pastry

  • Use a food processor or mixer to mix all the ingredients into a dough. Wrap it in a cling film and allow it to rest for 30 mins in the fridge. After 30 mins keep it out at room temperature for 10 mins to roll out easily.
  • On a lightly floured surface, roll out the pastry and, using a pastry roller, wrap it around and transfer it to a loose-bottom tart tin.
  • Press it gently into the sides. Again use the roller and roll over the top of the tin to clean up the edges. Refrigerate for 30-40 mins so that sides won’t fall during baking.
  • Pre-bake in the oven for 20 mins covered in parchment paper and ceramic baking beans.

For pumpkin tart filling

  • Roast the whole pumpkin for 15 mins in an oven so that it’s easy to cut into slices. Let it cool slightly and remove the seeds.
  • Place the pumpkin with 2 tbsp olive oil in a roasting tin and roast them covered for 20 minutes in an oven.
  • In a large frying pan, heat 1 Tbsp oil and soften the leeks gently till translucent. Make the heat low and cover and cook for 5 minutes to soften more.
  • Take a bowl and whisk the eggs, cream, sage, salt, and pepper together.
  • Take the tart dough base, spread out the roasted pumpkin evenly, and then place the leek and pour the creamy egg mixture. Top it with pecan/walnuts followed by cheese. 
  • Bake in the oven for 25 minutes

Chestnut Flour Recipe No.7: Chestnut Flour Chocolate Chip Cookies

Chestnut Flour recipe No.7: Chestnut flour chocolate chip cookies
Picture Courtesy: https://createdelicious.com

Chestnut flour recipes cookies are delicious and can be stored in an airtight container for a pretty long time without losing their freshness. Try it out.

Preparation time- 15 mins

Cooking time – 25 mins

Serves – 10-12


Chestnut flour – 1/3 cup

All-purpose flour – ½ cup

Chocolate chip – ½ cup

Butter – 60g

Egg – 1

Brown sugar – 1/8cup + 2 Tbsp

Vanilla essence – ½ tsp

Baking powder – ¼ tsp

Salt – a pinch

Method of preparation

  • Preheat the oven to 1800C.
  • Use a sieve and mix all the dry ingredients.
  • Use an electric mixer and beat the butter and sugar till it turns pale colour. Add egg, and vanilla essence and beat to combine well.
  • Add the dry ingredients into this mixture and combine well.
  • Add chocolate chips and mix well with a wooden stick.
  • Take the greased baking tray and scoop the cookie dough.

Place the tray in the preheated oven and bake the cookies for 2-3 mins at 2000C. Then, reduce the temperature to 1800C and bake further 20-25 mins.

Chestnut Flour Recipe No.8: Chestnut Plum Upside-down Cake (Gluten-free)

Chestnut Flour recipe No.8: Chestnut Plum Upside-down Cake (Gluten-free)
Picture Courtesy: https://in.pinterest.com

Chestnut flour recipe cakes are yummy and delicious at the same time gluten-free. So here is the recipe for you.

Preparation Time – 30 minutes

Cooking Time –1 hour

Serves – 8


Ripe and firm Plum (medium sliced into 1/8 to ¼ inch thickness) – 4

Chestnut flour – ½ cup + 2 Tbsp

Granulated sugar (divided) – ¾ cup+ 1 Tbsp

Sweet rice flour – ½ cup + 1 Tbsp

Oat flour (gluten-free) – ½ cup

Xanthan gum – ½ tsp

Unsalted butter – ½ cup

Eggs (large) – 2

Kosher salt – ½ tsp

Baking soda – ½ tsp

Baking powder – ½ tsp

Whole milk – ½ cup

Vanilla extract (pure) – 2 tsp

Oil – for greasing the pan

Honey – for brushing the cake

Method of preparation

  • Preheat the oven to 3500F.
  • Grease the baking tray with oil and line the bottom with parchment paper.
  • Arrange the plums on parchment paper in concentric overlapping circles and sprinkle 1 Tbsp granulated sugar.
  • Take a medium bowl and sift all the dry ingredients together.
  • Use a mixer and make cream out of butter and remaining sugar on medium speed for 3-4 minutes till it turns fluffy.
  • Lower the speed of the mixer and add eggs one by one.
  • Add the vanilla extract and combine well.
  • Continue at low speed and slowly add the dry ingredients in two batches adding the milk in between. Combine well.
  • Pour this mixture on the arranged plum and spread it evenly using a spatula.
  • Bake for 50-60 minutes until the toothpick inserted in the centre will come out clean. Place the pan on a wire rack for cooling.
  • Use a thin knife and loosen the edges of the cake after cooling. With a plate on top, invert the cake. Giving it a tap if not released from the pan. Peel off the parchment paper carefully.
  • Brush the top with honey or glisten up the fruit. Slice and serve as it is or with a scoop of vanilla ice cream.

Chestnut Flour Recipe No.9: Chestnut Carrot Cupcakes

Chestnut Flour recipe No.9: Chestnut Carrot Cupcakes
Picture Courtesy: https://thestayathomechef.com

It will be irresistible to try this chestnut flour muffins recipe, especially if you have kids craving evening snacks. Try these easy and tasty carrot muffins.

Preparation time – 30 mins

Cooking time – 30 mins

Serves – 34


Chestnut flour – 1 cup

Oat flour – 1 ½ cups

Sweet rice flour – 1 ½ cup

Baking powder – 1 ½ tsp

Baking soda – 1 tsp

Cinnamon – 1 tsp

Granulated sugar – 2 cups + 1 Tbsp

Unsalted butter – ¾ cup

Coconut oil (microwaved for 10-20 seconds) – ¾ cup

Eggs – 4

Vanilla extract (pure) – 1 tsp

Buttermilk – 6 Tbsp

Carrots (shredded) – 4 ½ cups

Coconut (shredded, unsweetened) – 1 ½ cups

Orange zest – 2 ½ Tbsp

Walnuts (chopped and lightly toasted) – ¼ cup

Honey cream cheese frosting (optional)

Method of preparation

  • Preheat the oven to 3500F.
  • Line the cupcake tray with two dozen wrappers
  • Take a medium bowl and whisk all the dry ingredients together, and set aside.
  • Take the mixer bowl and combine sugar, butter, and coconut oil.
  • Add eggs, buttermilk and vanilla and combine well.
  • Add the shredded carrots, grated coconuts, and orange zest and combine well.
  • Slowly add the dry ingredients into this mixture and combine well.
  • Fill each cupcake liner ¾ full and bake 20-22 minutes until it’s done. Transfer to a wire rack and cool.
  • Frost each cupcake and sprinkle walnuts, or use honey cream cheese frosting to decorate.

Chestnut Flour Recipe No.10: Hazelnut Chestnut Crepes with Brie & Burnt Honey

Chestnut Flour recipe No.10: Hazelnut Chestnut Crepes with Brie & Burnt Honey
Picture Courtesy: https://www.snixykitchen.com

Chestnut flour crepes recipe is a fantastic idea for any of your meals as it can be served for breakfast, lunch, or dinner and is simple and easy to prepare. Try it out!

Preparation time – 15mins

Cooking time – 30mins

Serves – 10


Chestnut flour – ¾ cup

Sweet rice flour – ¼ cup

Hazel-nut milk – 1 ½ cup

Eggs – 3

Unsalted butter (slightly melted)– 2 Tbsp

Kosher salt – ¼ tsp

Nutmeg (freshly grated) – ¼ tsp

Butter/ghee – grease the pan

Soft brie cheese (thinly sliced) – 8 ounces

Honey for drizzling – a few tablespoons

Method of preparation

  • Combine all the ingredients in a blender until smooth.
  • Heat a crepe pan or large non-stick skillet on medium flame. Grease with butter or ghee at the bottom of the pan.
  • When the pan is hot, hold it in your left hand and pour ¼ cup of crepe batter on the left side bottom; tilt the pan, spread the batter clockwise around the pan, and make it a thin layer.
  • Keep the pan back on the stove and cook for about 1-2 minutes till it turns golden brown and the edges curl slightly up.
  • Use a spatula and lift the edges and flip the crepe. Then place a few slices of brie along the edges of the crepe and allow cooking for one more minute.
  • Roll the crepe around the brie and transfer it to a plate.
  • Drizzle crepe with honey using a rubber spatula and use a kitchen torch to caramelise the honey. Serve immediately.

Try these top 10 recipes with chestnut flour and relish the delicacies without any guilt. Alternatively, if you want to try something else, check out our list of Top 10 Food & Health recipes to try out something new.

One thought on “Top 10 Recipes With Chestnut Flour”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.