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August 14, 2020


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There are some parts of Europe where wheat was expensive, so cooks developed recipes using other types of flours, for example: the chestnut-flour cake--which has no added sugar. 2 1/3 cups of chestnut flour, 4 Tablespoons of olive oil, salt, 3/4s cup raisins, soaked in water, then drained, 3/4 cup pine nuts, sprig of rosemary chopped. Put chestnut flour in blendeer, gradually blend about 2 cups of water. Add 2 Tbs of the oil, pinch of salt, the raisins & 1/3 cup of pine nuts, most of the rosemary. Stir well, pour into an oiled cake pain about 11" in diameter, or use a rectangular pan, large enough that the mixture is less then 1/4" high. Sprinkle the top w/the remaining pine nuts, a few rosemary leaves,. Bake at 450 F for 30-40 minutes or when the top is golden & crisp & cracked. Serve warm, should be soft & creamy inside. A recipe from Tuscany. I think there's at least one non-wheat Austrian cake cake or torte recipe but it's probably pretty sweet.
I've made almond "flour" by grinding almonds in a coffee bean grinder (to substitute for 1/2 cup of wheat or other grain/seed in bread), probably the same can be done w/chestnuts. I live in OR and can get fresh chestnuts when they're in season, less expensive then buying jarred or canned chestnuts although a bit more work as you have to shell them.

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