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chestnut-flour-cake-gluten-free

Tuscan Chestnut Flour Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Dessert
Cuisine: Italian
Keyword: medicalmedium, plantbased, vegan
Servings: 8
Author: Mizpah Matus

Ingredients

  • 1/3 cup organic raisins divided
  • 2 tbsp fresh rosemary leaves
  • 3 tbsp extra virgin olive oil divided
  • 3 cups chestnut flour sifted
  • 1 2/3 cups lukewarm water
  • 2 tbsp real maple syrup optional
  • 1/4 cup chopped walnuts divided
  • 1/4 cup pine nuts divided

Instructions

  • Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.
  • Position oven rack to the center position. Preheat oven to 350°F and grease a 9” pie pan. with one tablespoon olive oil. Set aside.
  • Ina large bowl, combine chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.
  • Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.
  • Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.
  • Place pan in the preheated oven and bake for 30-35 minutes or until the top is dried and starting to crack.
  • Remove from oven and cool slightly before cutting into thin slices and serving. Enjoy!

Notes

Maple Syrup is optional. Use more or less depending on the level of sweetness desired.
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