We want 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.
A moist chewy flatbread that’s full of extra nutty taste and toothsome texture, but not as floofy as most people associate with “typical” focaccia.
By Kate Ray
Read MoreFluffy, delicious pancakes from a mix of chestnut flour and all-purpose wheat flour.
Read MoreThese chestnut biscuits are one of our favorites — think, corn muffins (that grow here).
By Jesse Marksohn & Noah Simon
Read More
