Everyday Simple Chestnut Cake

• 3 cups chestnut flour
• 2 1/2 cups water
• 1/3 cup raisins
• 1/4 cup pine nuts
• 1/4 teaspoon stevia (or 1 Tbsp sugar)
• 6 tablespoons olive oil
• 1 pinch sea salt
• 2 sprigs rosemary (optional)

1. Preheat oven to 450 degrees.
2. Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
3. Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
4. Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
5. Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
6. Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
7. NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .

flour, water, raisins, nuts, stevia, olive oil, salt, rosemary

Taken from www.food.com/recipe/everyday-simple-chestnut-cake-363114 (may not work)