Apple and chestnut mini loaves with hazelnut sauce

by Alice on dicembre 13, 2009

Apple and chestnut mini loafs with hazelnut sauce


For the mini loaves

150 g semi-whole wheat flour
50 g chestnut flour
50 g whole rice flour
50 g cornstarch
half a teaspoon powdered cinnamon
a pinch of whole sea salt
2 teaspoons cream of tartar
70 ml extra virgin olive oil
100 g rice malt syrup
230 ml oat milk
3 small apples (I used Fuji), peeled and pureed using a food processor

For the hazelnut sauce

6 tablespoons rice malt syrup
5 teaspoons hazelnut butter
a pinch of whole sea salt
5 teaspoons oat milk

Makes 5-6 mini loaves.

Apple and chestnut mini loafs with hazelnut sauce


Preheat oven to 170° C. In a large bowl combine the semi-whole wheat flour, chestnut flour, rice flour, oatmeal flour, cinnamon, salt and cream of tartar.
In another bowl pour the oil, rice malt syrup, and milk. Whisk well and add the apple puree. Mix again then fold the wet ingredients into the dry ingredients (preferably using a wooden spatula). Stir gently until the ingredients are combined (add some more oat milk if necessary). Lightly oil the mini loaf pans and sprinkle them with flour. Fill them with the batter, using a spoon. Place in the oven and bake for 30-35 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a loaf comes out clean. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from the loaf pans.

To make the hazelnut sauce, combine the agave, hazelnut butter, salt and milk in a bowl and whisk until perfectly smooth. Refrigerate until shortly before serving (the sauce might get a bit sticky and hard when refrigerated: all you have to do is leave it at room temperature for a while and stir it).

Serve the loaves topped with the hazelnut sauce.

Posted in: autumn,baking,breakfast and brunch,cakes,finger food,fruits,lunch-box,sweet,tea time,winter

{ 7 comments… read them below or add one }

1 Alessandra dicembre 13, 2009 alle 16:25

Ciao Alice, lovely baking! Could you tell me what do you mean by semi-whole wheat flour? If I don’t have it could I mix whole flour with white flour instead? and in which percentages? Sorry for always asking questions… :-)

I love hazelnut butter, so delicious and versatile, but so difficult to find here. My local organic store used to stock it but they stopped because it was expensive and nobody (except me) wanted it! :-(

2 Alice dicembre 14, 2009 alle 08:07

Ciao Alessandra! By semi-whole wheat flour I mean what here in Italy we call ‘tipo 0’, which is flour that has been partially refined (ehereas tipo 00 is completely refined). You can try mixing the two and see if it works, why not? Try with half and half. Hazelnut butter is one of the chepest nut butters here in Italy, the most expensive is still almond butter.
Speak soon!

3 Alessandra dicembre 14, 2009 alle 14:23

I will stock up with hazelnut butter in Italy then! Italian flour is very expensive here, about 5euros per kg. the word whole implies ‘brown’ here…and next time I’ll check your post in Italian also! :-)

4 Jennifer dicembre 15, 2009 alle 19:14

I wish I could grab a piece off the screen and sit by the fire with a cup of tea! The hazelnut sauce is dreamy.

5 Ash dicembre 20, 2009 alle 12:19

How cute!! These would just be the perfect little gift givers for a little something sweet!

6 Alice dicembre 21, 2009 alle 07:12

Jennifer, Ash: thanks!

7 mangocheeks dicembre 30, 2009 alle 13:58

They do look wholesome, reminds me of sticky toffee pudding. I like the fact you used chestnut flour, not something I’ve seen in the U.K, if I do, I will pick up some and try as a swee treat too.

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