Chestnut Loaf and Cranberry Chutney

Serves 8
Prep time 40 mins Cook time 40 mins Total time 1 hours 20 mins


Chestnut loaf

  • 1 Onion
  • 400g Koko Unsweetened Milk
  • 250g Cooked chestnuts
  • 30g Flaxseeds
  • 1 Lemon zest
  • ½ Lemon Juice
  • 1 tbsp. Mixed spice
  • 1 tbsp. Dried oregano
  • 125g Breadcrumbs
  • 1 Tsp. Salt
  • 100g Flour (gluten free flour works too!)
  • 150g Maple syrup

Cranberry chutney

  • 100g Cranberries
  • 200g Fresh chopped tomatoes
  • 1 tsp. tabasco
  • 50g Caster sugar
  • 40g White wine vinegar
  • 2 Cloves

Give this recipe some Koko love!


  1. Pre heat oven to 180C
  2. Add all the chutney ingredients into a pan and cook on a low heat for 30 minutes until very soft.
  3. Chop and fry onion in a pan with a little oil on low heat until softened.
  4. Put Koko Unsweetened in a saucepan with chestnuts and flax seeds and bring to boil.
  5. Place all remaining chestnut loaf ingredients in a bowl and combine with Koko Unsweetened, chestnuts and flax seeds. Breaking up the chestnuts with your hands.
  6. Grease a loaf tin and line with baking parchment and place chestnut loaf mixture in the tin, cover with foil and cook for 40 mins.
  7. Allow to cool and remove from tin, slice and serve with chutney.