Sweet Taste, Sweet Bake: The Afterlife of the Award Winning Chestnut Cupcake – A Dairy-free Alternative

When Judit bakes...bread and better..

Why do I love chestnut flour so much? It is a naturally gluten-free flour that is perfect for all types of baking. It is a great alternative to wheat based flour in any recipe. The dried chestnuts milled into a light brown powder have distinctive aroma and pleasing sweet taste and lift cakes into being something extraordinary, differing from usual consistency, having a very soft, crumbly texture.

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The below recipe is a dairy-free version of my award winning Gluten-free Chestnut Cupcakes.

Ingredients (makes 12)
Cupcakes
225 g sweetened chestnut puree
130 g soft coconut oil
30 ml coconut cream
Substitute for 3 eggs: Flaxseed (1 tablespoon of flaxseed oil+ 3 tablespoons water = 1 egg) or Potato Starch
(2 heaped tbsp potato starch = 1 egg) or Pureed Fruits (3 tablespoons of pureed fruit = one egg ) or Bananas
(½ pureed Banana, abt 1/4 cup = 1 egg)
1 tsp vanilla bean…

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