Sunday, June 12, 2016

Gluten free, fat free, sugar free, vegan chestnut and cocoa cakes

 I used one cup of Italian chestnut flour (only used Italian chestnut flour, the chestnuts have been toasted prior to grinding and have a special sweet taste and lovely texture!), 2 tsp cocoa, a few sultanas and enough water to make a batter. I poured the batter in silicone moulds and baked for about 20 minutes (until a toothpick came out clean). Very yummy, incredibly filling, and healthy too.

Photos and Recipes by Alessandra Zecchini ©

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