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Meals : Upside-Down Chestnut and Pine Nut Pie Recipe

If you are searching for a plant-dependent centerpiece for your festive table, Wild Food Café’s caramel-y, crunchy chestnut and pine nut pie will have even the non-veggies achieving for a slice.

Favoured by vegans, veggies and simply just anybody who enjoys delectable meals, London’s Wild Foodstuff Café showcases some of the ideal plant-dependent foodstuff the metropolis has to present. This upside-down pie is encouraged by a earlier winter menu at the café and considering that has motivated festive meal menus an current twist on a vintage nut roast recipe that combines caramelised raisins, chestnuts and pine nuts to build a pie worthy of any Christmas Day. 

Components

Topping
200g boiled chestnuts
30g pine nuts
30g soaked raisins, drained

Caramel
100g boiled chestnuts
80g coconut sugar
30g pine nuts
2 tbsp coconut oil
4 tbsp h2o

Wet Substances (for the pie)
280ml plant-based mostly milk
240ml maple syrup
110g coconut sugar
100ml olive oil
1 stalk rosemary, leaves only
1.5 tbsp apple cider vinegar
Zest of 2 oranges
1/2 tsp salt

Dry Components (for the pie)
230g gluten-free flour
40g chestnut flour
30g almond flour
100g boiled chestnuts
30g raisins
30g pine nuts
2 tsp baking powder

Technique

Preheat the oven to 180°C.

To start with make the ‘topping’. Distribute the chopped chestnuts over the base of a 25cm (10-inch) round cake tin. Incorporate the pine nuts and soaked raisins and established aside.

Area all the caramel substances in a modest saucepan. Carry to a boil about a medium-very low heat, let it prepare dinner for roughly 10 minutes, then take out from the heat when the sugar has dissolved. Pour the caramel around the ‘topping’.

Add all the dry pie ingredients to a large mixing bowl and merge. Blend all the moist pie ingredients in a substantial-speed blender until eventually clean, then increase to the mixing bowl with the dry substances. Mix alongside one another with a whisk until the blend is sleek. 

Pour the combination into the cake tin, building confident you cover the caramel combination evenly. Bake for 1 hour, then take out from the oven and go away to amazing. Flip the cake around so that the ‘topping’ is on the major. Adorn with pine nuts and sprigs of rosemary.

Extracted from WILD by Joel and Aiste Gazar (Vermilion, £20) Pictures by Wild Foods Café Un Confined 2019.

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