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
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!