The ORIGINAL castagnaccio | Gluten free, no added sugar, super quick.. what else?
🐾 Little Chef Indi recommends:
Castagnaccio
Does it ever happen to you in the evening to sit there thinking about breakfast and you say to yourself: ‘I’d love a nice slice of cake tomorrow morning!’. I am here with a solution to your sweet tooth!!! Very few ingredients, no gluten and zero added sugar for quick and easy recipe that satisfies any of your cake cravings … And it’s simply delicious 😋
INGREDIENTS 📋
250 grams chestnut flour 🌰
375 milliliters water 💧
40 grams pine nuts
40 grams raisins
2 tablespoons rosemary needles
Salt
PROCEDURE 🍴
Place the chestnut flour in a bowl.
Little by little add the water and mix well (even with a whisk) to remove any lumps. When the mixture is smooth (if some of the lumps are stubborn let it rest for a few minutes and then mix it again, resting softens the chestnut flour and helps the lumps dissolve) add pine nuts, raisins and a pinch of salt.
Bake in a static oven at 190 degrees for about 35 minutes – it is ready when there are lots of cracks on the surface.
If you make this recipe, let me know what you think! 📢😊
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Hi there everyone!!! 👋😄 My name is Elena and Green Gourmet is my channel where the love for vegan food meets a world of flavors and creativity! 🌱🍽️
I am Italian 🇮🇹 by passport, but I have lived here and there around the world and I love traveling ✈️ – I have backpacked East, West, South and North around the globe! 🌍🌏🌎
I am not a chef 👩🍳, but I’ve been on a passionate culinary journey for as long as I can remember. I started playing around with pots and pans in the kitchen (with my mom!!!) when I was 7 and started some serious cooking when I was 14. Cooking has been a tradition passed down through five generations in my family, and even though it wasn’t always vegan, it’s where my heart truly belongs. ❤️👩🍳
Nine years ago, I made the conscious choice to go vegan for ethical and environmental reasons. 🌱🌍 Since then, I’ve embarked on a delightful exploration of plant-based cuisine. On this channel, I’ll be your guide to crafting mouthwatering vegan dishes that range from quick and easy to more elaborate. 🍲👩🍳
For me, cooking is an art form that engages all the senses. It’s not just about the ingredients; it’s about the stories and traditions they carry. I find solace and creativity in the kitchen, and it’s where I channel my love for travel, especially my deep connection with India, my absolute favorite country. 🎨🍛🇮🇳
Also, I would like you to meet my furry assistant 🐾. In 2016, during one of my adventures some 700 kilometers from home, I fell in love 🖤 with a stray cat living in a colony🐱. This sweet black cat with golden eyes stole my heart, and I named him Indi in homage to my love for India. Now, Indi is my constant companion and assistant in the kitchen. He will join us in our cooking journey. 🐱🍴
From flavorful Italian classics turned vegan to vegan feasts from all over the world, I’ll show you how to create delicious vegan dishes that will satisfy your taste buds and nourish your soul. 🍕🥗
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Hello there everyone and welcome back to green gret and another recipe together does it ever happen to you that in the evening you’re thinking I would really love to have cake tomorrow morning for breakfast it happens to me quite often and sometimes I’m just way too busy or
Sometimes even way too lazy to go in the kitchen and put a cake together and bake it so my goto solution for any cake Cravings is a castano this is an Italian recipe which is made from Chestnut flour and a couple more ingredients so it’s glutenfree it is
Completely sugarfree and it takes 10 minutes to prepare it the principle is you put the chestnut flour in a bowl you pour the water in you whisk it up very well as I’m doing and then you add raisins and pine nuts again another very nice mix a pinch of salt and then you
Are ready to pour it into your pan I use an aluminum foil pan Which have been using for years and you can actually see it because it’s a little worn out you can choose any pan you like the only thing just bear in mind that castano
Needs to be fairly thin no more than half a CM thick so whichever pan you put it into make sure it doesn’t come out to be too thick and then you put some extra Rosemary on top and some pine nuts you stick it in the oven and you actually
Realize that it is ready when it starts completely cracking on the surface so if it cracks it’s not a mistake nothing wrong has happened it’s just ready to come out of the oven as I said it’s very easy very delicious no sugar I think it’s albach and it solves all those like cake
Cravings very well and if you don’t try it you’re missing out I hope you like this recipe and let me know what you think about it and if I did leave you longing for more subscribe to my channel green Gourmet and thank you very much see you very soon on green Gourmet for
Another recipe another adventure and a new video bye for now