This chestnut flour cake with persimmons and buttermilk is gluten-free and can be made with no added sugar. Naturally sweet and nutty, it makes a great healthy breakfast or dessert!
Chestnuts: a classic ingredient
Hybrid Chinese chestnuts from our yard.
Various species of chestnuts have been a staple food crop for thousands of years throughout Asia, Europe, and North America. However, due to the functional extinction of native North American chestnuts in the 1900s due to imported chestnut blight, chestnuts are a relative culinary rarity here in the US today.
Since we grow blight-resistant hybrid Chinese chestnuts (Castanea mollissima), we get lots of opportunities to use chestnuts in the kitchen. Our trees are fairly young, but they still produce loads of nuts each fall.
