Only Recipes, by Alessandra Zecchini ©

… chestnut fritters! And you only need three ingredients: Italian chestnut flour (which is naturally sweet so you don't need to add sugar), sultana (optional, but traditional!) and oil for frying! These are full of protein, gluten free, and perfect for breakfast, or snack, hot or cold. I love them after a gym workout and the kids like to put them in their lunch boxes. They are very filling, plus they last a few days, if you don't eat them all at once! Mix the chestnut flour with enough water to make a batter (same consistency as hot cakes), add the sultana.  Drop full spoons of batter in the hot oil and fry on both sides until nice and brown. Drain excess oil with kitchen paper Enjoy!  Photos and Recipes by Alessandra Zecchini  ©

This is my home recipe for a Vegan Monte Bianco so easy, (plus no cooking required) and one of my favourite desserts. Chestnuts are in my DNA, as they were the staple food of my ancestors, and mine to when I was little (we still have a chestnut wood in Italy). They are naturally sweet, low in fat and high in protein, but they are so difficult to find in NZ (please write to me if you have some!!). The original recipe calls for cream, but it seems that coconut cream goes really well with chestnuts too! Here are the ingredients: 1x 400ml can coconut cream, refrigerated for at least one day 1 drop vanilla 1 tbsp sugar 1 x439g Clement Faugier chestnut puree 1x 250g Clement Faugier Sweet chestnut spread Dark chocolate to grate (I used dark vegan Mexican chocolate) You can add a few drops of rum or Frangelico if you like. Scoop the coconut cream out of the tin (leave the water at the bottom) and beat until soft and foamy. Add sugar and vanilla. Set aside. Beat ...

 I used one cup of chestnut flour, 2 tsp cocoa, a few sultanas and enough water to make a batter. I poured the batter in silicone moulds and baked for about 20 minutes (until a toothpick came out clean). Very yummy, incredibly filling, and healthy too. Photos and Recipes by Alessandra Zecchini  ©

The best thing about these fritters is that chestnut flour is naturally sweet, so no sugar is needed. Also these are vegan and gluten free, all you need is chestnut flour, water, sultana (optional) and some oil for frying. You can find the recipe  here . Photos and Recipe by Alessandra Zecchini  ©

First of all I have to inform you that I was raised on chestnuts, and chestnut flour. We made many things with the flour, mostly fritters (you can find the recipe  here ) and castagnaccio. There are so many versions of castagnaccio, the main being just chestnut flour and water, with a pinch of salt (optional) and a sprig of rosemary on the top. The best thing is that chestnut flour is naturally sweet, and that you just need water to mix it, making it the perfect low fat (chestnuts are the only low fat nuts) high protein, gluten free and vegan treat! I mixed chestnut flour with enough water to make a batter, and this time I added 2 tbsp of cocoa (cocoa also go well with chestnuts) and a very small pinch of salt. No sugar needed. Pour the batter into a large baking pan lined with baking paper and bake everything at  180°C  until the cake is ready (about 20 minutes, check with a toothpick). Let it cool down before serving. Unfortunately I forgot to take the photo o...

I grew up in the Apennine mountains of Italy, and during Autumn and Winter I ate chestnuts almost every day. These fritters were a staple in my family, they are easy to make and incredibly filling. Mix 250g of chestnut flour with 400ml of water, mix well and add a tablespoon of sultana. With a spoon drop some batter into the hot oil (I used rice bran oil) and cook on both sides; it only takes a couple of minutes. Place the fritter on a paper towel to absorb the excess oil. These fritters are actually better cold, just by themselves, or with a little ricotta cheese. Photos and Recipes by Alessandra Zecchini  © I like to enter this post for  Sweet New Zealand  #36, the blogging event open to every one blogging in NZ, and all the Kiwi bloggers living overseas! This month of July is hosted by  Libby at Ditch the Carbs . Click  here  to enter! 

I made this cake for Christmas Eve, the base is frozen New Way puff pastry, which is vegetarian. I cut out four shapes (I was thinking of a Christmas tree), I brushed them with water and sprinkled them with caster sugar (to make sweet puff pastry). With a fork I made some incisions on the pastry so it would not puff up too much during baking. I had some pastry left over, so I mixed it with more caster sugar and cinnamon and rolled it out with the rolling pin and then folded it again a few times (like you do with puff pastry) until all the sugar was well mixed. Then I rolled it up and cut it into small circles, which I lightly pushed up using my finger. I thought that they could look like little pine cones... I baked everything at 180°C until golden (about 15-20 minutes). To make the filling I used Clément Faugier canned chestnut purée: one large can of unsweetened purée, and one small can of the sweet type ( crème de marrons), which has a hint of vanilla. I mixed the chestnu...