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chessnut flour

amkirkland Jan 14, 2007 11:40 AM

any non-baking ideas for this? I'm wondering if I could turn it into a hummus, or even make some chessnut soup with it. your thoughts?

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  1. Cheese Boy RE: amkirkland Jan 14, 2007 07:53 PM

    Here's some soup using fresh ones though: http://www.chestnutsonline.com/recipe...

    3 Replies
    1. re: Cheese Boy
      j
      jsaimd RE: Cheese Boy Jan 15, 2007 02:54 PM

      There was some recent discussion on this - you might do a search. But I just made some chestnut crepes with it that were wonderful! I used all chestnut flour b/c I can't have gluten. Perhaps that counts as baking?

      I bet it would be great as a light flouring to pan fry something.

      I have made falafel from garbonzo bean flour (in response to your hummous question). The result tasted fine, but the texture was entirely different than using beans. Like a I am not sure it would work for hummous.

      1. re: jsaimd
        p
        pemma RE: jsaimd Jan 17, 2007 06:22 PM

        Those crepes are called "necci" (sp?) in Italian. They are very popular in Tuscany and served with a filling somewhat like you find in canoli. They are not cooked in a pan, but in a heavy "iron" which is held over heat. I'm wondering if that is how you made them/served them.

        1. re: pemma
          j
          jsaimd RE: pemma Jan 17, 2007 09:27 PM

          I made them like normal crepes and filled with sweetened ricotta, dried persimmon and some sauteed pears. Although next time I would probably do a persimmon sauce instead for a bit more moisture.

    2. hotoynoodle RE: amkirkland Jan 15, 2007 05:49 PM

      you can make pasta with it, or cook it like polenta. really, it's too fine to make a hummusy-type thing.

      it's "chestnut". that might help you if you try to do a search.

      1. b
        ben61820 RE: amkirkland Jan 15, 2007 06:00 PM

        yes, you can use it as a dusting before sauteing some meat or something. making it a crust, yknow? keep in mind tho that the relatively high fat content of any nut (and so its respective 'flour' as well) will mean that it WILL burn relatively easily. if sauteing with it (to make a crust on the meat likei mentioned) you might want to use a bit of a lower heat. experiment and let me know.
        in related stuff, i was thinking of using ground flax seeds in a similar non-baking manner. more of a savory application.

        1 Reply
        1. re: ben61820
          ballulah RE: ben61820 Jan 17, 2007 05:31 PM

          Interesting idea for ground flax seeds! I'll have to give that a try with a chicken cutlet or something...maybe fish.

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