Choc Chestnut Fudge Brownie Loaf
This was a spur of the moment creation when I had some roasted chestnuts in the fridge that I thought I could turn into something delish!
Chocolate chestnut (or ‘marroni’) cake is quite popular in Switzerland and something I often had growing up. I LOVE the nutty, slightly sweet flavour of chestnuts and they also add moistness and depth to this fudgy loaf cake.
To roast my chestnuts, I simply score a cross into the skin with a knife, then lay them on a baking tray and bake at 200°C for about 20-30 minutes until they are golden and roasted. Then peel!!
I know in Europe you can buy chestnuts frozen or boiled. I assume these would work the same but haven’t tested it myself.
If you love chestnuts and fudgey brownies, then you are bound to adore this decadent loaf!!
Ingredients:
50g oats
2 tbsp coconut flour
50g cacao powder
100g peeled cooked chestnuts (you can used roasted or boiled)
1 tsp baking powder
1 tsp vanilla extract
2 two cinnamon
2 tbsp flaxmeal, soaked in 1/3 cup water to make flax egg
50g hazelnut or almond butter
2 ripe bananas
2 tbsp Blackstrap molasses
1/2 cup almond milk
Method:
Preheat oven to 180°C and line a loaf tin with baking paper.
Add oats to a food processor and blend to a flour. Pour into a bowl and set aside.
Add chestnuts to food processor and pulse to a coarse meal. Add to bowl with oat flour and combine with cacao, coconut flour, cinnamon and baking powder.
Add flax egg, banana, vanilla, nut butter and molasses to food processor and blend until smooth.
Gently combine wet and dry ingredients, as well as almond milk. Pour into loaf tin and bake for 40 minutes.
Allow to cool before removing from tin and frosting!
Notes:
For the frosting, combine 1/4 cup hazelnut butter with 1 heaped tbsp cacao, 1 tbsp molasses and as much liquid as needed to make a smooth paste.
Store in a sealed container in the fridge for up to a week.
