Aurélie Canzoneri, a naturopath invited to our Instagram account to introduce us live to the power of essential oils, shares her recipe for Castagnaccio.
The recipe
THE INGREDIENTS:
- 500g of chestnut flour (gluten-free)
- 650g of spring water
- 100g of pine nuts
- 80g of raisins
- 40g of olive oil
- 5g of fleur de sel
- Fresh rosemary (rosemary is excellent for digestion, especially for bloating and for liver problems)
PREPARATION STEPS
1. Sift the flour
2. Mix the flour and water
3. Then add the raisins, pine nuts (reserve some of each for decorating the cake at the end) and salt and mix.
4. Pour everything into a pie dish
5. Add the raisins, pine nuts, olive oil and then the rosemary to the cake as decoration.
6. Bake the cake for 35 minutes at 180 degrees
The benefits of the ingredients
Chestnut flour brings a unique flavor to the cake and its glycemic index is moderate, much lower than wheat, rice, or corn. This flour does not contain gluten, so it is suitable for everyone and is not pro-inflammatory like refined wheat flour, for example.
Pine nuts are rich in fatty acids and fiber, which helps regulate intestinal transit naturally, like olive oil.
Rosemary is rich in antioxidants, which can help neutralize excess free radicals, fight oxidative stress and premature cellular aging, and improve the appearance of your skin. Rosemary is also known to relieve intestinal problems, for its diuretic properties, to detoxify the liver, and for its anti-stress properties.