Gluten-free chestnut flour brownie (castagnaccio)

Stefano Fugazzi reports

A gluten-free recipe made with chestnut flour. With a couple of twists! 

Allergy advice: contains nuts.


200g chestnut flour

1 cup of warm water

20g olive oil

50g raisins

30g blueberry raisins

150g nuts (pine nuts, walnuts and hazelnuts)

Candied orange peel

2 tbs brown sugar


Preheat the oven to 180°C (160°C fan-assisted).

Place the raisins in a bowl of water to soften for 20 minutes.

Gently grind nuts in a blender.

In a large mixing bowl, sift the chestnut flour. Add the sugar, the mixed nuts and water. Mix the  ingredients until thoroughly amalgamated.

Lightly oil a 9-inch (23 cm) pie tin. Pour in the batter and sprinkle with some olive oil and candied orange peel.

Bake for approximately 35-40 minutes until the surface begins to crack!



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