Notes: In a loaf pan, this recipe took 55 minutes to cook through. You can also turn these into some pretty awesome muffins, which only take 20 minutes to bake.
Substitutions: I often get asked about substitutions, and this is a challenging question to answer because, believe it or not, I don’t try every possible permutation of ingredients for every recipe. This recipe works wonderfully (I’ve made it three times!). I think you could sub almond flour for chestnut flour, but you might need an extra quarter or half cup because it’s not as fine. I think you could substitute arrowroot for tapioca. Yes, you might be able to use an egg replacer in this recipe. If you want to play with subbing coconut flour, you’ll need at least 1/2 cup of whatever you choose. I’m confident that you could use lard or palm shortening instead of ghee or butter. I think coconut oil or even avocado oil would work too. You can definitely sub pumpkin pie spice or your favorite spice blend for the seasoning I list here. You can omit the walnuts or sub any chopped nut you like.
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