Castagnaccio: gluten- en lactosevrije kastanjetaart


Vorige week verwerkte ik nog een oogst tamme kastanjes tot kastanjemeel (klik hier voor het recept), gisteren ging ik letterlijk op de knieën voor een voorraadje hazel- en beukenootjes. Vandaag wordt alles samen verwerkt in een castagnaccio, een Italiaanse kastanjetaart met noten én rozemarijn. Het resultaat is een zeer voedzaam herfstgebak, dat ook nog eens helemaal gluten- én lactosevrij is. Traditioneel worden in het gebak rozijnen, walnoten en pijnboompitten verwerkt. Ik varieerde met een mengeling van walnoot, hazelnoot, beukenootjes, rozijn en gedroogde dadels. Vooral die laatste zorgen dus voor een zoete toets in dit hartige gebak. De taart wordt dan ook vooral gegeten als tussendoortje of hapje bij een glas rode wijn. Zoetebekjes zijn - door het toevoegen van zoetstof - uiteraard vrij om een versie te creëren die meer als dessert geschikt is.

Ingrediënten
* 250 gram kastanjemeel
* 250 ml warm water
* 100 gram noten (fijngehakt en geroosterd)

* 40 gram gedroogde vruchten (geweekt in een half kopje water)
* 3 eetlepels olijfolie
* takje rozemarijn
* zout

Bereiding
- Meng het kastanjemeel en het warme water tot je een stevige, gladde massa bekomt.
- Voeg er de gedroogde vruchten aan toe (samen met het water waarin ze werden geweekt), 2 eetlepels olijfolie en een flinke snuif zout.
- Roer om en giet in een goed ingevette bakvorm (traditioneel is dat een ronde vorm - ik koos voor een rechthoekige).
- Hak de rozemarijn fijn en meng hem onder de geroosterde noten (eventueel kan je de rozemarijn kort even aanbakken in olijfolie voor extra smaak).
- Giet de notenmengeling over de kastanjemengeling en druk even goed aan.
- Besprenkel met de resterende lepel olijfolie en bak een 40-tal minuten in de oven op 180 graden.

Smakelijk!

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