Protein castagnaccio with rosemary, raisins and pine nuts

Ingredients

For 1 serving

• Chestnut flour35 g
• Pea protein powder20 g
• Pea milk110 ml
• Raisins8 g
• Pine nuts5 g
• Rosemary1 g
• Extra virgin olive oil3 g

Contains: nuts, sulphites,

In season: October – January

Method

1. Preheat the oven to 190 °C (conventional) and soak the raisins in warm water.
2. In a bowl sift the chestnut flour with the pea protein, then add the pea milk in a thin stream, whisking, until you have a runny, lump-free batter.
3. Grease a small tin (about 12–14 cm) with the extra virgin olive oil and pour in the batter, which should be about 1 cm deep.
4. Squeeze the raisins and scatter them over the top with the pine nuts and rosemary needles.
5. Bake at 190 °C for 25–30 minutes, until the top is cracked and the edges come away from the tin; let it cool for a few minutes before slicing.