Ingredients
(for 10 servings)
400 g chestnut flour
500 g Bio Drink Oat Omega 3
2 well-ripened persimmons
100 g gluten-free oat flakes
200 g raisins
50 g pine nuts
1/2 sachet of baking powder
2 sprigs of rosemary
A pinch of salt
Made with
Preparation
In a blender add the chestnut flour, oat flakes, baking powder, persimmons, salt and Bio Drink Oat Omega 3. Blend at maximum power until you obtain a smooth and uniform mixture. Add the raisins and mix with a whisk. Pour the batter into a cake pan lined with parchment paper. Garnish the surface of the chestnut cake with pine nuts, a handful of oat flakes, and a few sprigs of rosemary. Bake in the oven at 180°C for about 45 minutes. Serve the chestnut cake warm.
