If you like chestnuts then this recipe is for you. This recipe comes from Tuscanny and my mother used to make it for my siblings and I when we were younger. It makes a great nutritious snack. As it is gluten free the chestnut cake will not rise, it will remain flat. This is also very easy to make.


400g Chestnut flour

500ml water

100g raisins

50g pine nuts

pinch of himalayan salt

4 tablespoons of extra virgin olive oil

A sprig of fresh rosemary

Place the flour into a bowl using a sieve and then add the water, olive oil and salt and whisk untill lovely and smooth. Pour the batter into a square baking tray that has been greased with olive oil. Remember that the chestnut cake should be thin so do not place in a deep baking tray. Sprinkle the raisins, pine nuts and rosemary on top and place in the oven. Cook at 180 C for about 35 minutes. Remember that every oven is different so cooking times may vary. Once ready serve and enjoy!

Published by daniatrapani

I believe in teaching, educating and making people aware of their health, diet and lifestyle choices. I encourage my clients to understand the importance of a healthy diet as well as a balanced lifestyle in order to achieve optimum results. Each of my clients is treated as an individual and I combine a mixture of nutrition and naturopathy to create a tailored health programme.