I am so amazed at the recent suggestions for butter
substitutes in baking: chestnut, winter squash, and navy
bean purees. Who'd have thunk?
I am wondering, though, about that chestnut puree. I
thought all nuts have very high fat content. Is this not
true of chestnuts? Anybody have a nutrition label handy for
Spinner, Knitter, Navajo Weaver, Dyer, and Idea Enthusiast
Salt Lake City, Utah