Grown by Little River Organics in O'Brien, FL. These incredible nuts have the carbohydrate profile of brown rice AND the Amino acid Profile of an egg, power packed food at its finest! Our favorite way to eat them is roasted in the oven. Directions: Cut chestnuts in half. Place on a baking sheet in a 375 degree oven for 30 minutes. Remove from oven and lay a wet towel over the top of them so they can steam for 5 minutes this allows for very easy peeling, even for 2 year olds.
Chestnuts provide healthy alkalizing low glycemic carbs loaded with fiber, antioxidants, potassium, phosphorous, manganese, magnesium, molybdenum and B & C vitamins. They are a great gluten free option and valuable for Keto-cycling. They can be roasted or boiled to grace Thanksgiving dressing, added to rices (cooked in stock), eaten as a snack, candied or turned into flour, breads and many other Euro delicacies
For a quicker peeling method, cut chestnuts in half and boil for 10-15 minutes. Drain and let cool until you can peel them. It is best to peel them while they are still warm. Once they are all peeled you can saute them in butter and salt with a pinch of nutmeg, so good!
You can also freeze peeled chestnuts for later use. Ground up chestnuts make great cookies, cakes and chestnut cream(see recipe below).
1 1/2 pounds boiled, peeled chestnuts
1/2 C honey
1 tsp vanilla extract
1-2 cups heavy cream
Puree chestnuts in a food processor, add remaining ingredients and process until smooth. Depending on desired consistency you may want to add more cream. You may add cinnamon and nut meg, sprinkled on top of individula servings or add to the food processor along with the other ingredients to mix it right in.