Chestnut Roll
Chestnut Roll for the Win
I’ve made this paleo chestnut roll countless times, Kyara even says it’s my signature dessert. Whenever I’m in a bind I can count on this recipe to help me out, just half an hour and it’s ready for that last-minute coffee morning visit with friends. A staple now in my kitchen that’s unmissable at the family lunch or dinner table. The batter for the roll is super light and airy and consists of only 3 ingredients, and the chestnut filling is nice and creamy.
Versatility of Chestnut
In general we like chestnut in all it’s different varieties. Roasted chestnut is my husbands’ favorite at wintertime at the Christmas market, it heats up your cold hands nicely and it tastes good. Another option is to use chestnut as a vegetable, boiled, steamed, mashed it creates a delicious Christmas turkey stuffing. Chestnuts can replace wheat and potato and it’s even turned into a stew in Italy.
Tip!
You can buy pre-cooked unflavored chestnut at your local supermarket just check the fruits and vegetable section.
Health Benefits
Chestnuts are the only low-fat nuts, a good source of vitamins B1, B2, B6 and folic acid, and the only nuts that contain vitamin C. They predominantly contain complex carbohydrates, which your body digests slowly for a stable energy source. Chestnuts are high in minerals, such as potassium, copper and magnesium, amino acids and antioxidants. The fiber content of chestnuts (3 g per 100 g) makes them a low glycemic index food, one that raises blood sugar slowly.
Other Chestnut Dishes:
Chestnut Roll
Equipment
- Baking sheet
- Mixer
- Food processor
Ingredients
Batter Mix
- 6 eggs split egg yolks from egg whites
- 50 gram xylit
- 50 gram cocoa powder
- 1 pinch salt
Chestnut Filling
- 500 gram chestnut pre-cooked unsweetened
- 2 tbsp coconut oil melted
- 3 tbsp honey/agave
- 6 tbsp almond cream or 4 tbsp almond milk
- 1 tbsp vanilla extract
- 1 tbsp golden rum
- 1 pinch salt
Optional Topping
- 80 gram dark chocolate 85% melted
Instructions
Batter Mix
- Preheat the oven to 175°C.
- Prepare a bakin tray with non-stick reusable tin liner.
- Beat the egg whites with a pinch of salt in a big bowl with the electric mixer until the peaks stand straight up.
- Mix egg yolks with xylit in another big bowl until it is light yellow and airy.
- Add cocoa powder to the egg yolk mixture and mix it with a kitchen spoon.
- Add beaten egg whites to cocoa mixture and fold it carefully with kitchen spoon, to not break the egg white foam.
- Smooth the batter into the baking tray.
- Put into the oven and bake for 12 minutes.
- Remove from the oven, allow to cool for 3-4 minutes and roll it up while still warm and leave it to completely cool for 10 minutes.
Chestnut Filling
- Place cooked chestnut, coconut oil, almond cream, honey, vanilla extract, rum and pinch of salt in food processor and let it run for 4-5 minutes untill the mixture is creamy.
- Roll out cocoa roll and spread the chestnut cream on it.
- Roll chestnut roll up and wrap tightly in kitchen foil.
- Allow to set in the fridge for 30 minutes to get nicer slices. You may skip this step if you are in a hurry.
- If you're not adding a topping you can remove the roll from the fridge and cut into 20 neat slices.
Optional topping
- Place chocolate in heatproof bowl.
- Sit bowl over a pan of barely simmering water (au bain marie) and allow the chocolate to melt while stirring occasionally.
- Use a spoon to drizzle chocolate over chestnut roll and allow to harden before cutting.
