“O chestnut-tree, great-rooted blossomer,
Are you the leaf, the blossom or the bole?”
William Butler Yeats
The aroma of roasting chestnuts is an iconic symbol of the late autumn and the early winter season. For some families, certain celebrations, like Christmas dinner, are never complete without chestnuts roasting in the oven, served as the very final course with fruit, such as clementines and dried figs. Chestnuts are seasonal, available less than two months out of each year, but are still embraced by the general public. For some its traditions that brings more warmth and holiday spirit, curling up next to a warm fire, drinking a nice hot chocolate and having some chestnuts roasting on the fire. For others, its special, earthy flavour is what symbolizes a closer connection with nature, being as much a part history and late autumn tradition as raking leaves.
Eating chestnuts is a healthy option chestnuts for people with severe allergies. These nuts have also been called the ‘un-nut,’ as they do not have the same nutritional characteristics of other nuts, making them less of an allergen than other kinds. They are low in fat, have no cholesterol and are the only nut with a significant amount of vitamin C. Chestnuts can be eaten raw, roasted or boiled;however, the most popular way is roasting. The following is an alternative way to use them: as flour in a biscuit.
9 tablespoons of chestnut flour, 2 tablespoons of honey or maple syrup, 2 tablespoons of coconut oil or butter
Combine the ingredients together in a large bowl, into a ball. Place the dough between two pieces of non-stick sheet and roll out to about 1 cm thickness. Take the upper piece of parchment off and cut out cookies with a cookie cutter, remove the excess and transfer to a baking tray. Continue until all cookie dough is used. Bake for 10 min at 180 degrees Celsius.
To make the piping chocolate combine 2 tablespoons of icing sugar and 1 tablespoon of cocoa powder with enough boiling water to create a thick paste (like melted chocolate).