I have been doing more and more gluten-free baking, not only because it is a great alternative to wheat, but also because it opens up so many possibilities to experiment with different kinds of grains to produce a variety of textures in baking.
And every time, it is an adventure. I love the texture of brown rice flour, quinoa flour and other flours, but one of my favorite combinations isa mix of chestnut flour and ground almonds. It makes for a dense, moist consistency, and in this recipe, I use dried dates instead of refined sugar, and it has a wonderful chewy texture. It is a perfect breakfast or snack bread for you and for your little ones, with chestnut flour containing Vitamins B, Iron, Folate, DHA Omega 3, and almonds containing Protein, Calcium, Potassium, Magnesium and Fiber – so many good things tucked into this sweet little bread.
Gluten-Free Chewy Breakfast Bread with Dates, Chestnuts and Almonds
1/2 cup chestnut flour
3/4 cup ground almonds (almond meal)
1/2 teaspoon baking powder
1/4 cup brown sugar
1/2 cup dates, pitted and chopped finely
1 stick butter, melted
2 tablespoons milk
1. Preheat the oven to 350 degrees.
2. In a bowl, mix together the flours, baking powder, sugar and dates.
3. Add the melted butter, milk and egg and mix well.
3. Pour the mixture into greased muffin tins or molds and bake for 25 minutes. Serve warm with yogurt or honey.