{"id":2976,"date":"2018-12-07T13:12:40","date_gmt":"2018-12-07T13:12:40","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=2976"},"modified":"2019-07-12T21:38:03","modified_gmt":"2019-07-12T21:38:03","slug":"castagnaccio","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/castagnaccio\/","title":{"rendered":"Castagnaccio"},"content":{"rendered":"
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Castagnaccio<\/div>\t
2019-07-12 16:05:57<\/div>\t\t
Castagnaccio is a traditional Tuscan recipe and is probably one of the oldest Italian cake recipes there is. It was typically baked in poor Italian households, and often eaten warm and wrapped in paper on the way to school in the mornings. \n\n\nIt is a dense, flat, unleavened cake and it is a somewhat unusual dish, in that it's a dessert, but it is not sweet.\n\n\nIt's nutritious, simple to make, and great served after a hearty autumn meal with a glass of sweet dessert wine.\n\nAnd it just happens to be vegetarian, vegan, gluten-free and dairy-free.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 1\/2 cups chestnut flour<\/li>\t\t\t\t
  2. 3 tablespoons extra-virgin olive oil<\/li>\t\t\t\t
  3. 1 pinch fine sea salt<\/li>\t\t\t\t
  4. 1\/2 cup raisins<\/li>\t\t\t\t
  5. 1\/3 cup walnuts (toasted and chopped)<\/li>\t\t\t\t
  6. 1\/3 cup pine nuts<\/li>\t\t\t\t
  7. 1 tablespoon fresh rosemary<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Soak the raisins and the pine nuts for about 10 minutes in warm water, then rinse, drain and set aside.<\/li>\t\t\t\t
    2. Sieve the flour and knead with warm water until the dough is smooth and creamy<\/li>\t\t\t\t
    3. Grease a baking dish with extra virgin oive oil<\/li>\t\t\t\t
    4. Pour the mixture made of chestnut flour and water in the baking tin<\/li>\t\t\t\t
    5. Top the castagnaccio mixture with rosemary needles, pine nuts, walnuts and a drizzle of oil<\/li>\t\t\t\t
    6. Bake at 375 F for about 30-35 minutes<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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      <\/pre>\n","protected":false},"excerpt":{"rendered":"
      Castagnaccio is a traditional Italian Chestnut flour cake<\/p>\n","protected":false},"author":1,"featured_media":2978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[321],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2976"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2976"}],"version-history":[{"count":3,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2976\/revisions"}],"predecessor-version":[{"id":3674,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2976\/revisions\/3674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/2978"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}