Chestnut and Chocolate Muffins

While trying to find a source of dried coconut milk that didn't contain Cow's milk (!), I discovered coconut flour is available and a useful fibre source in wheat free cooking, and is milk free. On a trip to Cambridge this weekend, I managed to get to the health food shop for a rummage, was looking for Chestnut flour, and also spied a bag of Coconut flour. Picked up both, while noting the extortionate price they charge for Oat milk, and set about looking for a recipe to try for the chestnut flour that didn't use the whole bag!

Chestnut flour is a popular ingredient in Italian cooking, but most of the traditional cakes had too many eggs for me to try a straight substitution. Spotted this recipe for muffins and as an added bonus it also used coconut flour. Made the usual substitutions (dairy free spared, oat milk and 120mls oat cream in place of the 2 eggs), but didn't look anything like the consistency in her picture for the uncooked mix. Not sure if original recipe was wrong, or as one of the comments suggested, she didn't actually mean coconut flour, but finely ground coconut, which is more oily and less absorbent. I added more oat milk until it 'looked' right and it seemed to do the trick. 

Chestnut and Chocolate Muffins

Unusually for gluten free muffins, these were actually a better texture (less crumbly) the next day and a welcome treat in today's packed lunch. The flour's have quite a strong flavour and they may be better with less chestnut flour and a little Gluten free plain flour - I'll try that next time.

Have just seen the time, so will copy out the recipe another day, or if you can't wait, follow the link above and make the substitutions yourself.