“Chestnuts were the most common tree in North America in the early 20th Century,” said Robert Wallace, owner of Chestnut Hill Tree Farm. By 1950, a blight wiped out nearly every chestnut tree in the country." As a result, he says, we lost chestnuts as an important part of our food culture in the United States. By importing these unique products from Italy, he hopes to encourage people’s interest in this food while working to grow trees in the US. All products (Chestnut Flour, Chestnut Flakes, Chestnut Sweet Cream) are produced using traditional and sustainable methods and are available at Whole Foods Market in the regions of: Florida, Midwest, Northeast, Southern Pacific, Pacific Northwest, South and Southwest. The chestnuts are harvested in the mountains of northern Italy without the use of chemicals or fertilizers. Check out this recipe below for a gluten free chestnut cake courtesy of Chestnut Hill Tree Farm.
GLUTEN FREE CHESTNUT CAKE
Preheat oven to 350 degrees. Grease a 9 X 12 baking pan.
Sift together: 2 cups all purpose gluten free flour
2/3 cup chestnut flour
2 ¼ teaspoons gluten free baking powder
½ teaspoon salt
Beat together until creamy: 2 cups sugar 1 cup (2 sticks) of softened butter
Beat 4 egg yolks into the mix, one egg at a time (reserve the remaining egg whites)
Add 1 ½ teaspoons vanilla extract
Mix half of the flour mix into the butter mix and stir.
Divide 1 cup of milk in half and add ½ cup to the butter mix and stir.
Repeat with the remaining flour and milk.
Whip the 4 egg whites until stiff. Gently fold into the batter.
Pour into the prepared baking pan and bake for 30-35 minutes.
Allow cake to cool.
Spread cake with sweetened chestnut puree.
Whip 16 oz of heavy cream