Type what you have

Ingredients

• ✓ chestnut flour
• milk
• egg
• vegetable oil
• vegetable oil

Instructions

1. 1 Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Mix in chestnut flour, 1/4 cup at a time, until batter is a liquid consistency, mixing well to avoid lumps. Whisk vigorously; pour through a fine-mesh strainer to remove any lumps.
2. 2 Heat vegetable oil in an 8-inch crêpe pan over medium-high heat. Pour 1/4 cup batter into the prepared pan and immediately rotate the pan to spread batter out in a thin layer to cover the entire surface. Cook until edges are browned and easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.

By Buckwheat Queen

Ingredients

• ✓ chestnut flour
• rice flour
• potato starch
• baking powder
• milk
• egg
• vegetable oil
• honey

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
3. 3 Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
4. 4 Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
5. 5 Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.

By Buckwheat Queen

Ingredients

• ✓ chestnut flour
• milk
• egg
• butter
• butter
• maple syrup
• cinnamon
• baking soda
• sourdough starter
• milk
• baking powder

Instructions

1. 1 Preheat a waffle iron.
2. 2 Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
3. 3 Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

By Buckwheat Queen

Ingredients

• ✓ chestnut flour
• milk
• heavy cream
• egg yolk
• sugar
• vanilla bean

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ chestnut flour
• white sugar
• cocoa powder
• rice flour
• tapioca flour
• sorghum flour
• baking soda
• salt
• xanthan gum
• chocolate chip
• butter
• vanilla extract
• egg
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
2. 2 Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
3. 3 Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
4. 4 Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
5. 5 Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
6. 6 Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

By Q Anker