What is chestnut flour?

Chestnut flour is a fine, naturally sweet flour made from dried and ground chestnuts. It has been used for centuries in traditional recipes, especially in Italian and Mediterranean cuisines. Chestnut flour is naturally gluten-free. Chestnuts are not grains; they are nuts, which means they do not contain gluten. It is rich in nutrients like fiber, vitamins (B and C), and minerals (potassium, iron, and magnesium). The natural sweetness of chestnuts reduces the need for added sugar in recipes, making it a healthier option.

Can chestnut flour replace regular flour in baking?

Chestnut flour can be used in baking, but because it lacks gluten, it behaves differently than wheat flour. For best results, it’s often mixed with other gluten-free flours or used in recipes specifically designed for chestnut flour, such as Castagnaccio.

Castagnaccio - Let's Go Tomato

Name: Castagnaccio
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 350g chestnut flour; 40ml extra virgin olive oil + some extra olive oil, for the tin if you are not using baking paper, and to drizzle 2 tbsp on the surface.; 3 Medijool dates; 80g raisins; 50g walnuts; 70g pine nuts; zest of an organic orange; 350ml lukewarm water; 0,5 tsp salt; 1 sprig of rosemary needles (needles only)

Castagnaccio

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Castagnaccio is a traditional Italian chestnut cake that falls somewhere between fruit bread and an energy bar. It’s incredibly healthy, packed with nutritious ingredients, and makes an excellent snack—whether at the office or on the go—as a compact source of energy. Thanks to its firm consistency, it’s also easy to transport.

Total Time: 1 Hour 10 Minutes
Yield: 16 pieces of cake 1x

Ingredients

Scale

350g chestnut flour

40ml extra virgin olive oil + some extra olive oil, for the tin if you are not using baking paper, and to drizzle 2 tbsp on the surface.

3 Medijool dates

80g raisins

50g walnuts

70g pine nuts

zest of an organic orange

350ml lukewarm water

0,5 tsp salt

1 sprig of rosemary needles (needles only)

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Instructions

Preparation

Soak the pitted and finely chopped dates in 50ml of hot water for about 10 minutes. Once softened, mash the dates with a fork to form a smooth paste.

Grate the zest of an organic orange and remove the needles from the rosemary sprig.

Preheat the oven to 180°C/350°F.

Dough for Castagnaccio

Place the chestnut flour in a mixing bowl. Gradually add the olive oil, mashed dates, salt, and 300 ml of lukewarm water. Stir continuously with a spoon (or use your hands) until a smooth, sticky batter forms.

Mix in the raisins, orange zest, and 2/3 of the nuts, reserving the remaining nuts for the topping.

Baking the Castagnaccio

Line a tart tin with baking paper or grease it with olive oil. Pour in the batter and smooth it out evenly.

Sprinkle the remaining nuts and the rosemary needles on top. Drizzle a little olive oil over the surface for extra flavor.

Bake in the preheated oven at 180°C/350°F for approximately 45–50 minutes, or until cracks appear on the surface and the nuts turn a golden brown.

Author: Tanja
Prep Time: 20 Minutes
Baking Time: 50 Minutes
Category: Cake
Method: Baking
Cuisine: Italian
Diet: Vegan