ZERO WASTE CHESTNUT LOAF, vegan, FODMAP friendly, gluten and refined sugar free
Is anyone else’s kids embracing time spent in the kitchen?
We’ve been discovering lots of ways to use bits we’d either normally waste or just haven’t got round to using yet
Yesterday we made carrot juice and turned that in to a fruit and vegetable smoothie – carrot pulp and all, designed by the kids – it was actually surprisingly delish bearing in mind everything that was thrown at it, we put that down to Herbies cucumber addition
Today was all about this loaf cake – my usual go to is a good banana bread, brimming full of spices, but today’s bake was inspired by a packet of chestnut purée we found when unpacking the kitchen earlier this week, leftovers from Christmas🤔
According to my three newly appointed recipe developers/tasters, it‘s yummy – I have to say I agree, the chestnuts give this a lovely nutty flavour – and just like banana bread it’s perfect for toasting and nibbling on dipped in nut butter.
Let me know what you think.
- 200g Chestnut Puree (I had a sachet of the Merchant Gourmet hiding in my drawers!)
- 100g Coconut Sugar
- 75g Sunflower Oil
- 170g Gluten Free Plain Flour
- 3 Tsp Baking Powder
- 3 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 100ml Almond Milk
Line a 2lb loaf tin and preheat your oven to 180 degrees (fan assisted)
Place the chestnut puree in a bowl, add the coconut sugar and oil and mix well.
Add the flour, baking powder, cinnamon and nutmeg and combine together.
Add the milk a little at a time, stirring to bind all your ingredients together.
Place in to a lined tin and pop in to your preheated oven for 20 mins.
Check your bake by pushing a scewer to the bottom, if it comes out slightly wet, put your cake back in for a further 5 minutes.
Slice warm and serve with lashings of nut butter.