CINNAMON CHESTNUT COFFEE CAKE (Gluten Free) Oven at 350⁰F, Grease a 9x13 baking pan Topping: 1/3 cup packed light brown sugar, 1/3 cup granulated sugar, 1 tablespoon cinnamon, 1 table spoon unsalted butter melted, cooled, 1 cup High Rock Farm chopped pecans, Mix sugars, cinnamon, butter together until resembles wet sand, add pecans Cake: 3 cups High Rock Farm chestnut flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt, Mix together in large bowl, Beat together in another bowl: 5 eggs, 1 cup packed light brown sugar, 1 cup granulated sugar, 1 ¾ cups butter milk, 7 tablespoon unsalted butter, melted, cooled, Blend into dry ingredients until smooth, Scrap into pan and smooth top Sprinkle topping evenly over batter. Bake 40 to 45 minutes, until knife inserted comes out with just few crumbs attached.
BRADY’S CHESTNUT CHOCOLATE CAKE (Gluten, Dairy& Sugar Free) 13 X 9 Pan- 350* - 30 Min 3 Cups cooked, well drained and rinsed black beans 1 Cup Chestnut Flour 1 Cup Xylitol 1 Cup Cocoa Powder 3 Tablespoons Ener-Gy Egg Replacer 12 Tablespoons pure warm water 1 Cup Coconut oil 1 Teaspoon Cinnamon 1 ½ Tablespoons Organic Baking Powder ½ Teaspoon Organic Baking Soda ½ Teaspoon Himalayan Sea Salt (Optional) 1 Tablespoon Vanilla A touch of rice, almond or organic soy milk if needed for moisture Instructions: 1) Lightly grease pan with coconut oil 2) Mix black beans in food processor until smooth 3) Combine all dry ingredients together in a bowl; set aside 4) Mix thoroughly the Egg Replacer with the warm water until smooth; set aside 5) Heat coconut oil for approximately 30 seconds or just until it is in a liquid state 6) Pour the coconut oil into the Egg Replacer and whisk together well 6) Pour the dry ingredients, Egg Replacer/Oil mixture into the food processor and mix with the beans 7) Mix in the Vanilla once all other ingredients are combined Notes: * Buy dry black beans rather than using canned if you can ** Buy only Xylitol made from Birch Trees rather than corn (good reasonably priced source: www.epicdental.com) From the cookbook of Lynn Brady