Nutty and malty chestnut flour waffles with a hint of cardamom and a vanilla cranberry compote make a delicious winter inspired breakfast.
My love for chestnuts all started when I studied abroad in Spain during my junior year of college. I talk all about it in this honey vanilla chestnut spread post from 2012 and everything I said there still holds true.
Side note – that spread would be absolutely delicious on these chestnut flour waffles if you want to go all out.
Since my time living in Spain, besides turning them into a nut butter spread, I’ve enjoyed chestnuts roasted (went through a phase where we did that at home in the oven and even acquired my great-grandmother’s chestnut roasting pan from way back) and cooked with them a handful of times in hearty meals like stews and skillet pork chops but that’s about it.
I didn’t really even know chestnut flour was a thing until Brandy kindly came home from Paris with some for me a few weeks ago. I mean, it completely makes sense that it would exist given that we now commonly use ingredients like almond and coconut flour but it’s definitely not an ingredient you see in American markets like you do in Europe.
Turns out, Europeans are quite into chestnut flour and after making these waffles, I can understand why.
Much like actual chestnuts, chestnut flour is nutty, malty and earthy. It’s really a lovely flour to enjoy during the winter and when combined with just a hint of spice and sweetness it’s not only delicious, it’s just so perfectly seasonal you’ll want these chestnut flour waffles on your weekend breakfast plans all winter long.
A simple fruit compote pairs wonderfully with these waffles to brighten up each bite. I thought cranberries sounded perfect given the season (plus, I feel like they don’t get enough love outside of Thanksgiving and I’m on a mission to change that!) and when combined with vanilla bean and a hint of cardamom, this compote complements the waffles perfectly.
The other great thing about chestnut flour is like all nut flours, it’s gluten-free. I heard someone call it the “bougie” paleo flour and laughed so hard at that because, well, it’s sorta true. I chose to keep these chestnut flour waffles along those lines and used the paleo baking flour (<– linking to it so you can see what it is but buy it in stores, it’s much cheaper!) I had on hand but noted in the recipe you can use any gluten-free baking flour blend or even all-purpose flour (I think they’d be great with oat flour too!) you have, don’t want you to think this is some niche-diet only kind of recipe because it’s definitely not!
That said, you’re not going to find chestnut flour easily in stores but hey, it’s 2018, this is why Amazon exists, right? While not the brand I used, this chestnut flour looks like a great option. Trust me, it’s worth the splurge!
More waffle recipes to try:
Chestnut Flour Waffles
- 1 cup (100g) chestnut flour
- 3/4 cup (75g) paleo baking flour
- 1 tablespoons tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1 cup milk (regular or any unsweetened non-dairy milk)
- 1 egg, separated
- 2 tablespoons melted coconut oil (or butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Vanilla Cranberry Compote
- 1 cup fresh or frozen cranberries
- 1/3 cup orange juice (or water)
- 1 tablespoon honey
- seeds scraped from 1/4 whole vanilla bean (or 1 teaspoon vanilla extract)
- 1/8 teaspoon cardamom
Chestnut Flour Waffles:
- Preheat waffle maker.
- Sift the flours, baking powder, salt, cinnamon and cardamom together in a medium bowl.
- Whisk together the milk, egg yolk, melted coconut oil, maple syrup and vanilla extract in a small bowl.
- Beat the egg whites using a hand-held mixer until stiff in a separate small bowl.
- Pour the wet ingredients into the flour mixture and whisk until smooth and well combined.
- Fold in the egg whites until just incorporated.
- Pour batter into waffle maker and cook until crispy.**
- Transfer to a cooling rack and repeat with remaining batter.
Vanilla Cranberry Compote:
- Combine all the ingredients in a small sauce pot over medium heat.
- Bring to a boil then reduce heat to low and cook for 7-10 minutes, smashing cranberries with a spatula or the back of a wooden spoon as they cook to create a jam like consistency.
- Remove from heat and let cool.
- Compote can be made in advance and kept in a storage container in the refrigerator.
*You can substitute a gluten-free baking blend or all-purpose flour for the paleo baking flour.
**This will vary for each waffle maker but I like to cook mine on the highest setting and tend to leave it on for 1-2 minutes after the waffle maker beeps for an even crispier waffle.
- Cuisinart WAF-F20 Double Belgian Waffle Maker, Stainless Steel
- Dowd & Rogers Funfresh Foods Flour, Italian Chestnut, 14 Ounce
As an Amazon Associate affiliate member, I earn from qualifying purchases.