Chestnut flour is low in fat, incredibly flavorful and naturally gluten free!
In Europe, chestnuts have been cultivated for millennia, but in the last couple of centuries they simply went out of fashion – at some point, they were labeled “food for the poor.” Fortunately for us, in the last few years there’s been a resurgence in the popularity of chestnuts. And if you’ve bought fresh chestnuts lately, you know they’re no longer so inexpensive – in fact, quite the opposite!
But however pricey chestnuts have become, they’re worth every penny. Not only do they possess a unique, earthy flavor, but they’re low in fat, incredibly nutritious and even gluten free. They also happen to make the most flavorful flour you’ll ever taste, full of delicious malty notes.
An ode to the humble chestnut, these waffles are a memorable indulgence
Needless to say, using chestnut flour to make waffles is an enormous treat! These waffles turn out incredibly fragrant, filled with the richness of the chestnut flour and yet light as air – thanks to the beaten egg whites folded in right before you cook them. Topped with a mouthwatering blackberry-orange syrup, this recipe will make you look forward to getting out of bed and into your kitchen!
So here’s to the humble chestnut, which makes these waffles a memorable indulgence.
And here’s another superb recipe with chestnut flour: Chestnut cake with pan-roasted pears and chestnut honey syrup
Chestnut flour waffles with blackberry-orange syrup
makes 10 to 12 waffles or serves 4
active time: 40 min
For the syrup
- 12 oz (340 g) fresh or frozen blackberries (3 cups)
- 2 teaspoons julienned orange zest
- 2/3 cup orange juice
- 1 tablespoon lemon juice
- 1/3 cup organic sugar
- 1 cup grade A or B maple syrup
For the waffles
- 1 cup fine chestnut flour (also described as extra-fine or powder)
- 3/4 cup unbleached all-purpose flour (or Cup4Cup gluten-free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons organic sugar
- 3 extra large eggs – separated
- 1 1/2 cups milk
- 1 teaspoon pure vanilla extract
- 5 tablespoons unsalted butter – melted
- extra melted butter to brush the waffle plates
- powdered sugar as garnish
- Step 1: To make the syrup – Place the blackberries, orange zest, orange juice, lemon juice and sugar in a medium saucepan. Bring to a boil, then reduce heat to medium and simmer for 10 to 12 minutes until the berries start to fall apart, the juices have thickened and the mixture starts to foam. Transfer to a bowl and add the maple syrup. Stir well and let cool to room temperature.
- Step 2: Sift the chestnut flour into a large bowl. Add the all-purpose flour, baking powder, salt and sugar. Stir until well blended and set aside. Place the egg whites in the bowl of an electric mixer and beat at high speed until soft peaks form. Set aside. Place the egg yolks, milk and vanilla in a small bowl and whisk until well blended. Add to the dry ingredients and whisk until just incorporated. Add the melted butter and whisk until just incorporated. Add the egg whites to the mixture and fold them in until just incorporated.
- Step 3: Heat a waffle maker to medium-high heat (or whatever setting your manufacturer recommends). Once the machine is ready, lightly brush with melted butter and pour enough of the batter to just cover the tops of the waffle plates. Cook for 5 to 6 minutes until golden-brown and puffed up. Repeat until all the waffles have been made. (To keep the waffles warm once they’re cooked, place them on a jelly roll pan in a warm oven.) Drizzle the waffles with the blackberry-orange syrup, dust with powdered sugar and serve immediately.
- Cook’s note: The waffles can be made ahead and kept at room temperature for up to 1 hour, refrigerated for up to 1 day or frozen for up to 3 weeks. (If frozen, thaw them out at room temperature before reheating them.) To reheat, place on a jelly roll pan lined with Silpat or parchment paper and bake at 350 °F (180 °C) until hot and crisp on the edges, about 6 to 8 minutes.
- If you want to make these waffles with regular flour instead of chestnut flour, omit the chestnut flour and increase the all-purpose flour to 1 3/4 cups. Everything else in the recipe stays the same.