After a year of talking about it, Hubby and I finally made it to Paris for a three day weekend, and it was exactly what we needed to take a break and spend some quality alone time away from home. It was merveilleux.
I love Paris, its beautiful architecture, its fabulous river, the historic monuments, the vibrant quarters, the bustling shops, the sidewalk cafes and the energy of it all. Paris is arguably my favourite place and the most beautiful city in the world (not that I’ve seen the whole world mind you).
We visited the sights, looked down on the city from the top of the
CN Tower Eiffel Tower (wrong tower, I must be missing Toronto, good thing we’re visiting for the holidays), shared baguettes as we strolled through the streets, ate falafels from a fast food Lebanese dig, and had some delicious food in some fabulous restaurants.
Our most memorable meal was at Le Potager du Marais in the trendy Marais district. The food was beautifully presented and exquisitely flavoured from the crispy quinoa patties to the eggplant rolls and decadent desserts. Everything on the menu is vegan and most dishes are also gluten free with a focus on high quality whole food ingredients. The staff was also lovely. I highly recommend it if you’re travelling to Paris, wether or not you follow a vegan or plant based diet.
When we got back to Italy I went out and bought a bag of chestnut flour so I could recreate the Chestnut Flour Red Fruit Crumble hubby had for dessert, but since I can’t find fresh or frozen cranberries in Italy, I ended up using the chestnut flour to make these muffins and some Christmas cookies instead (look out for that recipe later this week). A winner on both counts.
Whole Chestnut flour is simply ground chestnuts which are an exceptionally good source of protein with essential amino acids, dietary fiber, vitamin C and folates. It’s gluten free, but unlike other nut flours, its low in calories and fat but still bursting with nutrition. It’s aromatic, starchy, sweet and rich in flavour and holds up really nicely in baked goods, even on its own, without other flours.
Blueberry Chestnut Muffins
Recipe & Photography by Nissrine @ Harmony à la Carte.
These muffins are made with nutritious and delicious chestnut flour which is a great source of protein, fiber, vitamin C and folates. They’re packed with frozen wild blueberries and lightly sweetened with brown rice syrup to enhance the natural sweetness of the chestnut flour.
- 175 G Chestnut Flour (scant 2 cups)
- 1/2 Tsp Pure Bourbon Vanilla Powder
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tbsp Ground Chia Seeds
- 3 Tbsp Filtered Water
- 3 Tbsp Coconut Oil, liquid
- 1/3 C Unsweetened Apple Sauce, store bought or homemade
- 1/4 C Brown Rice Syrup
- 1/3 C Frozen Blueberries (I used small wild blueberries)
- Preheat oven to 180 C
- Mix ground chia seeds with filtered water and set aside to thicken
- Sift together dry ingredients; chestnut flour, vanilla, baking powder, and baking soda in a large mixing bowl
- Add coconut oil, apple sauce and brown rice syrup to chia mixture and stir to combine
- Form a well in the center of the dry mixture, add wet mixture and stir to combine until you have a thick homogeneous batter
- Gently fold in frozen blueberries
- Grease muffin tin with coconut oil and divide the batter evenly to yield 6 muffins
- Top with a crumbly oat mixture if desired (mix rolled oats with brown rice syrup to get a sticky crumbly consistency)
- Bake at 180 C for about 20 minutes or until tops are slightly golden
- Remove from oven and allow to cool before removing them from the muffin tin
- Serve warm or at room temperature and store leftovers in an airtight container for up to 3-4 days