Chestnut Flour Recipes
One of our goals is to help rebuild a vibrant regional food culture around perennial staple foods like chestnuts. We see you as an important partner in that effort, and we would love to hear from you about your experience working with chestnut flour! Please share feedback, recipes, the results of your experiments, what worked and didn’t work, and what you are learning about best ways to use this important climate-resilient food. If you are posting on social media about recipes or dishes, we welcome a tag @breadtreefarms. If you are looking to buy chestnut flour, click here.
Three-Tree Biscuits
These chestnut biscuits are one of our favorites — think corn muffins that grow here. A Breadtree & friends original.
By Jesse Marksohn & Noah Simon
Chestnut Farinata
A savory Mediterranean pancake traditionally made with chickpea flour. Savory and deeply satisfying.
By Noah Simon
2/3 Chestnut Flour Pancakes
By Russell Wallack
Chestnut Flour Tagliatelle
Traditional pasta preparation from Emilia-Romagna, by “Pasta Grannies"
By Giovanna Bellia La Marca
Chestnut Apple Quickbread
A simple, delicious quickbread that you can make with New England autumn staples.
By Dana Maple Feeney
Castagnaccio
Traditional flatbread from mountain regions of Tuscany.
By Emiko Davies
Chestnut Flour Ravioli
By Sarah Menanix
Necci
Crepe / wraps traditional to the peasant food traditions of rural Tuscany.
By Giulia Scarpaleggia
Chestnut Banana Bread
by Nirvana Cakery
Chestnut Pasta with Walnut Sauce
The “Bastard Lasagna” is a traditional Tuscan pasta dish combining wheat flour with chestnut flour.
By Giulia Scarpaleggia
Polenta di Castagne
Chestnuts were the original Polenta, for thousands of years before corn arrived from the New World.
By Alan Bergo
Corsican “Pulenda”
Traditional chestnut flour polenta from Corsica, one of the most ancient “Chestnut Civilizations”.
By Guillaume Bereni