Lately, I’ve been experimenting with different flours to make healthy desserts. Mainly, I’m talking about gluten free desserts. Some people may be afraid of these “Franken-flours” but that’s only because they have never used them. Chestnut flour is not carb friendly, I’m afraid, but it is gluten free, paleo, and very low in fat. Although I’m not talking about “roasting on an open fire”, it is made of ground chestnuts and sweet in flavor. Perfect for my Chestnut Flour Berry Nut Cake. You might want to PRINT this recipe. It’s a keeper!
Chestnut flour is healthier and lighter than regular white flour and almond flour. It might be A North American novelty to us, but in Italy, there are some recipes that go back generations using chestnut flour. It is very fine in texture. That’s why I sifted it: to make sure there were no lumps. This is especially important if you live in humid temperatures. I wanted to make something with more traditional American flavors and came up with this yummy Chestnut Flour Berry Nut Cake.
There’s something about orange zest that I love in cakes (#ZestIsBest). A little goes a long way here. It adds a fresh, bright quality from the citrus flavor to the Chestnut Flour Berry Nut Cake. Since this is a “healthy” dessert, I used coconut oil to grease the pan. Let’s keep those calories as low as they can go.
Remember: Gluten-free does not have to be “taste-free.” I served the Chestnut Flour Berry Nut Cake with a few additional nuts. I had macadamia nuts and almonds on hand, but you can use whatever you have. I’m just not sure that Mr. Peanut needs to make an appearance for this one. To bring down the calories even more, omit the powdered sugar. It’s sweet all on its own. Enjoy!
Nutritional Facts: per serving
Calories: 159 Fat: 5g Carbohydrates: 26 g Protein: 3g Sugar: 12g
Nutritional Disclaimer: I am not a medical or nutritional professional. I am simply sharing my own cooking experiences. Nothing I write about should be taken as medical advice. Please consult with your doctor before starting a diet or exercise program. I used an online calorie counter, and we all know they are not all the same.
- 16 ounces chestnut flour
- zest of an orange
- pinch of salt
- 1 tablespoon coconut flour
- ¾ cup water
- 1 egg
- ¼ cup agave syrup
- juice of an orange
- 1 teaspoon vanilla
- 2 cups frozen berry mix
- 2 ounces mixed nuts
- 3 tablespoons coconut oil, melted
- Powdered sugar
- Preheat oven to 375 degrees F
- In a large mixing bowl, sift the chestnut flour. Add the orange zest, pinch of salt, and coconut flour.
- Mix well and then gently add the water, egg, agave syrup, orange juice, and vanilla.
- Fold in the frozen berries, nuts, and coconut oil until there are no lumps and everything is well combined.
- Lightly oil an 8-inch cake pan. Pour cake mixture into the pan.
- Bake for 40 minutes. Remove from pan and let cool.
- Dust with powdered sugar. Serve and enjoy!