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Chestnut Pie with Root Vegetables

November 14, 2019 (Last Updated: August 12, 2023)
Chestnut Pie with Root Vegetables

I’ve been away from our Dallas home, traveling in Europe, for more than three weeks, and I’m still away while I’m writing this. One of the highlights of this trip was chestnuts. First freshly boiled chestnuts in Romania, then discovering chestnut flour in Denmark. So I’ve been making this lectin-free pie with seasonal root vegetables and a mix of chestnut and tigernut flour and I loved it so much I couldn’t wait to share it.

A super simple pie recipe

This chestnut pie is a super simple, unpretentious treat to make, and one of my favorite parts about it, it does not need any sweetener. The carrots and parsnip are sweet enough, and both the chestnut and tigernut flour are naturally sweet.

You will see that the flour amount you add will depend on your consistency preference. For more of a pie texture, creamy and denser, add less flour, for more of a cake consistency, more dry and fluffy, add more flour. The batter will be similar to a pancake batter, and will still be runny even if you add 350 grams of flour.

In Denmark, chestnut flour is pretty easy to find in supermarkets (the brand is if you are in Denmark or Europe) but I found this Organic Chestnut Flour on Amazon for us in the USA. Where ever you are in the world, do a search online, I’m sure there will be options. Tigernut flour is much easier to find in the USA, there are several brands available online and in stores.

How to make and serve chestnut pie

I made this pie in a ceramic pie dish, but you can use any baking dish you’d like. Just don’t forget to grease it – I did once – it will stick to the bottom. Also careful with the baking time, if you use less flour, a moist cake will take longer to bake, but if you use more flour, it might be ready quicker. Check it often after the 30 minutes mark.

Also, ovens are so different and I feel ovens here in Europe run hotter, at least hotter than mine in Dallas, so consider that too. Usually, a sign your pie/cake is done is the golden brown color on top, the smell and the cake should be hard/settled when you press with your finger on top.

I loved to eat mine with warm wild blueberries. I buy them frozen and just warm them before serving. If you have a sweeter tooth, add some yacon syrup or some honey on top, or mix a sweetener with the berries. Can also be served with nut butter.

And speaking of nut butter, if you want to make this cake nut-free (except for the chestnuts), you can replace the hazelnut butter with olive oil, avocado oil or softened coconut oil or butter. Or, if you don’t have hazelnut butter, any nut butter will work. Hazelnuts have a great taste though.



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Chestnut Pie with Root Vegetables

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
By Claudia Curici Serves: 8-10
Prep Time: 30 minutes Cooking Time: 40 minutes

A healthy and delicious lectin-free and gluten-free pie made with chestnut and tigernut flour.


  • 1 tablespoon coconut oil
  • 4 pastured eggs
  • pinch of sea salt
  • 300 ml coconut cream OR full-fat coconut milk
  • 150 grams hazelnut butter (softened and well mixed)
  • 2 inch vanilla pod, seeds scraped OR 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 250 to 350 grams of chestnut + tigernut flour (mixed, equal parts)
  • 2 medium carrots, grated
  • 1 medium parsnip, grated
  • 1 small apple, cut into small cubes
  • optional, 1 teaspoon cinnamon or other fall flavor spices



Preheat the oven to 350F.


Prepare a 9-inch pie dish by greasing it well with coconut oil (you can also use parchment paper on the bottom for easier release).


In a big bowl, beat the eggs, vanilla, and salt. Add the coconut cream and hazelnut butter and beat until all combined and creamy.


Start adding the flour mixed with the baking powder and continue to mix. If you add 250 grams, the consistency will be more that of a pie (more moist and dense), if you add more flour the consistency will be more that of a cake (more dry and fluffy). Both are delicious. The batter will be runny, like a pancake, or a little thicker, but still runny. Add the carrots, parsnip, cubed apple, and cinnamon if using and mix with a spatula.


Pour the batter into the prepared pie dish (you can use any baking dish though).


Bake for 35 - 40 minutes or until the top is golden brown, no longer soft to touch.


I love it best after one day in the fridge. You can also freeze it. Serve with warm wild blueberries, nut butter or yacon syrup.

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  • Reply
    Kathleen Reyes
    March 6, 2022 at 6:12 pm

    Sorry if I overlooked, but I don’t see where you add the carrots and parsnips! Are they added with the apples and cinnamon?

    • Reply
      March 7, 2022 at 8:21 am

      Hi Kathleen, thank you for bringing this up, you were right, it was missing. Yes, carrots and parsnips are added at the end, with the apple. xx

  • Reply
    November 22, 2019 at 9:10 pm

    I love your recipes! Being a vegan, it’s particularly challenging, especially with large quantities of eggs in baking. In your chestnut pie/cake, would you recommend 4 flax eggs? or a mix of different PP compliant egg substitutes?
    My mouth is watering at the thought of chestnut pie/cake.

    Also, I thought apple and blueberries are on the no list of PP… or is this a phase 3 recipe? I’m new to this and really appreciate your feedback.

    Many thanks for how you support us all.

    • Reply
      November 26, 2019 at 8:24 am

      Hi Maria! I understand your pain. I was off eggs for about 6 months and it is hard baking without eggs, but I fugured ways to get around it. I don’t use flax eggs, but I use freshly ground flax (i do it myself in a coffee grinder and use it immediatly), pshyllium husk, sweet potato (cooked and mashed), green banana or green plantain. They all make egg-less baking much easier and delicious. I have few vegan recipes in my upcoming cookbook (to be released in Feb), and few on the website. Search my Pao de Beijo breads, they are suc a delciious treat and only have cassava flour, sweet potato and extra virgin olive oil. And no, fruits in season are allowed, and berries can be had frozen too since they are so good for us and low glycemic – unless you have a serious health issue and need to get off fruits completely. I hope this helps. Happy Thanksgiving <3

    • Reply
      November 26, 2019 at 8:26 am

      Oh, I complelty forgot about the chestnut pie… I’m sure it would work without eggs too, but it needs some experimentation. I would use one cup mashed (cooked) sweet potato instead of eggs and you will probbaly get a more gooey, pie consistency, but I’m sure it would be delicious. If you try please let me know <3

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