Roasted Chestnut Cake

Roasted Chestnut Cake is a delightful Paleo Indian dessert that combines the rich, nutty flavor of roasted chestnuts with warm spices. This gluten-free treat is perfect for special occasions or a comforting end to a meal.

Ingredients

• Roasted chestnuts - 100 grams
• Almond flour - 100 grams
• Coconut sugar - 50 grams
• Eggs - 2 large
• Coconut oil - 30 grams (melted)
• Cardamom powder - 1/2 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, mash the roasted chestnuts until smooth.
3. Add the almond flour, coconut sugar, cardamom powder, cinnamon powder, baking soda, and salt to the mashed chestnuts, and mix well.
4. In a separate bowl, whisk the eggs, melted coconut oil, and vanilla extract until combined.
5. Pour the wet mixture into the dry mixture and stir until just combined.
6. Grease two small ramekins with coconut oil and divide the batter evenly between them.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats and protein from almonds and coconut oil.
• Chestnuts are a good source of vitamins, minerals, and antioxidants.

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