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Protein chestnut castagnaccio with rosemary

Tuscany's autumn chestnut cake, boosted with chickpea flour and baked for one.

  • 35 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Protein chestnut castagnaccio with rosemary

Per serving

Calories
290 kcal
Protein
19.8 g
Carbohydrates
37.2 g
Fat
8.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chestnut flour20 g
  • Chickpea flour20 g
  • Vital wheat gluten18 g
  • Raisins6 g
  • Pine nuts4 g
  • Extra virgin olive oil3 g
  • Rosemary1 g
  • Stevia2 g

Contains: gluten, nuts, sulphites,

In season: October – February

Method

  1. Turn the oven on to 190 °C (conventional) and grease a ramekin with half the oil.
  2. Sift the chestnut flour, chickpea flour, wheat gluten and stevia into a bowl so no lumps remain.
  3. Pour in cold water in a thin stream while whisking, until the batter is smooth and runny: it should flow off the spoon like pouring cream.
  4. Meanwhile, soak the raisins in lukewarm water for 10 minutes and squeeze them dry.
  5. Pour the batter into the ramekin, scatter over the raisins, pine nuts and rosemary needles and drizzle with the remaining oil. Bake for 25 minutes, until the top cracks and the edges are dry and dark; serve warm.

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