gluten free


The chestnut pie it's a simple Tuscan dish. My grandma would cook this recipe in autumn when chestnuts start to fall.
It's great alone but it's usually served with ricotta cheese and blackberry jam but any soft cheese and Nutella will do too.

Time: 35m

500gr chestnut flour
2 glasses of water
pine nuts
olive oil
walnuts (optional)
raisins (optional)

Heat the oven at 180°C.

Mix the chestnut flour with water and a tablespoon of olive oil till becomes creamy.

Lay the mix in a 25cm backing tray. Once in it should be no more than one cm high.

Add rosemary, pine nuts (raisins and walnuts optional) on the top.

Leave in the oven for 30 minutes. Brush some oil on the top when the pie starts cracking.

Vegan Omelette

Serves 2

1 cup chickpea flour
3 tablespoons nutritional yeast
1 cup water
Salt, pepper, spices

Heat up a frying pan on medium-high settings.
In the meantime combine all the ingredients together in a bowl, breaking up any lumps (I use the blender).
When the pan is hot, pour in half the batter. 
Cook without touching the batter till there are bubbles in the middle.  
Gently flip over and cook for a further minute or two, until the other side is completely cooked.  
Place on a plate, then cook the rest of the batter.