I may have mentioned this before, I’m the slowest grocery shopper in the world. Nice to meet you.
It’s no secret that I have the attention span of a three year old at a business lunch. And yes, this short attention span is to blame for my ambling and weaving through every aisle of any market. The worst part? Sometimes I find really cool junk on the shelves. (Which is terrible because it just gives me a reason to defend my aimless shopping.)
BUT JUST TODAY I FOUND SOMETHING GLORIOUS!
The hippie-dippie coop in which I do all of my foraging started carrying cans of chestnut puree. And it’s French! That means it’s better! Right?!
Oy.
Condensed story:
- Found the chestnut puree
- Eavesdropped on a conversation about oatmeal cookies
- Decided to make chestnut oatmeal ocokies.
An obvious chain of events I’d say.
So upon cracking open the tin of chestnut matter (and promptly jamming a spoonful in my mouth), I worked up a batter for cookies. I wasn’t sure how the puree would change the texture, would it act like fat? Like liquid? I’m not a food scientist. I’m an eater. I’m best with a whisk in one hand a clean finger dipped in batter on the other.
Whenever I make a new batter (be it cookie or muffin) I always bake off one or two scoops first to see how it will react to heat. If need be, I will then adjust the remaining dough. The practice round for these cookies told me two things:
- The batter was delicious
- These were not cookies
The texture was springy, almost like a quick-bread, and not at all caramelized and crisp as I had expected from the cookie. This time, instead of tweaking the batter I decided to shift the shape of this confection. Not a cookie? Fine. Baked into a 8×8 pan it turned out the most delicious chestnut-blondies.
I’d serve this for breakfast tomorrow but I’m not sure any will be left. Pop open some vanilla ice cream and dump a few scoops on top of this cake, call me when you’re back from heaven.
Free of Gluten, Dairy, Corn, Soy, Nuts and Tree Nuts.
- 1 ¼ cup GF Oats
- ½ cup Sweet Rice Flour
- ½ cup Millet Flour
- ¼ cup Tapioca Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Palm Sugar
- ¾ cup Oil (safflower, rice bran, sunflower…)
- ¾ cup Chestnut Puree
- 2 eggs
- ½ teaspoon Vanilla
- ¼ teaspoon Grated Nutmeg
Get Busy
- Preheat your oven to 350 degrees and line an 8×8 or 9×9 baking pan with parchment paper.
- In a small bowl whisk together the oats, flours, baking soda and salt.
- In a separate bowl beat the sugar and oil together for 1-2 minutes, the texture will change as the two become one. Add the chestnut puree and continue to whisk until the mixture is well combined and smooth, another few minutes.
- Stir in the eggs, vanilla and grated nutmeg.
- Pour the batter into your prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- Rock the breakfast cake.
Prep. Time: 10 minutes
Baking Time: 35-45 minutes