Castagnaccio is a speciality from Tuscany made of chestnut flour. The autumn dessert is often made in September and October after the chestnut harvest. Daniela Lais’ version is glutenfree and without refined sugar. Raisins soked in rum bring extra taste. Try it with Joya Cocogurt!
- Heat up the oven to 356°F. Mix chestnut flour with water, olive oil and rice syrup.
- Press the liquid out of the raisins, chop them. Roast the pine nuts in a non stick pan until the are golden brown, let them cool and chop it.
- Mix raisins, pine nuts and rosemary under the dough. Grease the mini tartlette pans with lots of olive oil, fill in the dough and let them bake for 35 – 40 minutes, until the surface is cracked.
- Serve them with Coconut Yogurt Alternative Natural and roasted pine nuts.
Thanks to Daniela Lais for this recipe!