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
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!