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Chestnut

Here a recipe for change breakfast and to introduce a seasonal ingredient different from the old, old, wheat ....
The chestnut poor food, but highly nutritious , is recommended for those who must deal with physical and mental stress, so great for students , and sports in general for the city-modern lifestyle, stress that it is starting.

also excellent for those who are in convalescence , for those who are anemic, for those who and stomach problems for the elderly .



Ingredients 300 gr chestnut flour
3 glasses of water (about 450 ml)
50 grams raisins 30 grams of pine nuts

a handful of chopped walnuts (optional) 2 tablespoons

oil 1 tablespoon sugar (optional: the flour is already sweet)

Preparation

Do preheat the oven to 200 ° already half an hour before baking the chestnut.

Put the raisins to soak in warm water to make it recover and then proceed by sifting the flour into a bowl to remove lumps.

After adding a pinch of salt and sugar (optional), pour a little at a time in the water chestnut flour, mixing with a whisk until the batter is well blended and smooth, which would fall if belt is lifted with a spoon.

Wring and dry the raisins and add mixture, along with pine nuts and, if desired, a handful of coarsely chopped walnuts. Please note: set aside a small amount of these three ingredients that will be needed to decorate the surface of the chestnut cake before baking!

lined with paper baking a baking dish large enough because the mixture will lie down for at least an inch; grease the parchment paper with 1 tablespoon oil and pour the prepared mixture. Sprinkle

preparation with pine nuts, raisins and nuts and kept aside a few leaves of fresh rosemary, washed and dried.

pour flush one tablespoon of olive oil and bake at 200 degrees for about 30 minutes. Should form a nice crust full of cracks and pine nuts are lightly tanned.

If you see burning too much, turn the temperature down a bit and take it out 'before to keep it dry, so it is crispy but not too hard. Attention to

flour that is sold fresh only from late November : good chestnut flour is fine, soft and sweet already without any need for added sugar, while the chestnut flour is very poor and grainy tasteless.

Try to serve warm chestnut cake for breakfast, along with ricotta and honey!

This recipe is also great for coeliacs and for those wishing to observe the weekly day of abstinence from wheat / yeast / dairy products (in this case, avoid the cheese!).