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Chestnut Pie with Root Vegetables

Chestnut Pie with Root Vegetables

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Description

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


Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F. 
  2. 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).
  3. In a big bowl, beat the eggs, vanilla, and salt. Add the coconut cream and hazelnut butter and beat until all combined and creamy. 
  4. 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. 
  5. Pour the batter into the prepared pie dish (you can use any baking dish though).
  6. Bake for 35 – 40 minutes or until the top is golden brown, no longer soft to touch. 

Notes

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.