Forget tofu…

Chestnuts are my new real allrounder. They actually always work, be it as cake filling, sweet snack, in cookies, in bread or as meat replacement like this time.

If you follow this blog on a regular basis you might already know that we don’t eat soy here. So there is also no tofu, yet, for quite some time we are vegetarian here. Sometimes, just sometimes we get the appetite for meat again. Tastewise chestnuts are my new alternative now. No joke, these veggie balls actually taste a litte “meaty”, yet, they are way healthier. Chestnuts contain quite a bit vitamin c, but also potassium, calcium, a little protein and also fat (and much more), therefore the chestnut is a real “power veggie” of the cold season.

Chestnut balls with chestnut sauce on almond rice

(including a quick almond milk recipe) –

vegan, gluten free, lactose free, low histamine


preparation time:

ca. 1-1,5 hours



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ingredients for 2-3 people:

500g chestnuts
2 handful of almonds
a little hot water
salt + pepper
curcuma, cumin, oregano, (pinch of cinnamon if you can tolerate it), caraway
a little coconut oil
1-2 tbsp. chia seed flour
1/2 cup rice and enough water for cooking it (about 2 cups)
1-2 heaped tsp. spelt flour
1-2 cloves of garlic


Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once.

Blanch the almonds, meaning pour hot water over them and leave them in the hot water for a moment (I used a pot for this step). Then strain and refresh them with cold water. Peel them. Toss in a bowl and cover well with water, then blend it. Strain the liquid through a fine strainer (I used a tea strainer). Save the solid parts of the almonds, meaning the leftovers, for later. There you go, almond milk.

Remove the chestnuts from the oven. Remove the shell to get to the yummy content. Save 10 chestnuts for later for the sauce.

Blend the other chestnuts with 1 tbsp. coconut oil, 2-3 tbsp. water, half of the almond leftovers, salt, pepper, curcuma, cumin, oregano (and cinnamon). Add 1-2 tbsp. chia seed flour and mix it well. Form balls from the dough.

Prepare the rice. Add salt and caraway. As soon as you brought the rice to boil, leave it to simmer on low heat. Add the other half of the almond leftovers. Just before the rice is done add half a tsp. coconut oil if you like.

Chop the chestnuts saved before. Peel the garlic and finely chop it. Slightly brown the garlic in oil, then add spelt flour to make a roux. Pour in some almond milk. Add more almond milk as soon as the sauce thickened a little. Add the chopped chestnuts and let it steep some minutes. Then blend. Add salt and pepper to taste. Add other spices if you like. (For the gluten free version use corn starch or more chestnuts instead of the roux to thicken the sauce)

Heat up oil in a pan and fry the chestnut balls from both sides.

Serve with sauce and rice.


If you like, you can also add chopped garlic to the chestnut dough. Very delicious, too.


(c) The Histamine Pirate

Winter cheesecake…

I’m a big cheesecake and crumble cake fan in general when we’re talking about cake. But this one is especially good. Really. It’s a little more work than the usual cheesecake, but the extra work will be worth it. There are already cheesecake recipes on the blog, but this one is the first real cheesecake with cream cheese. Therefore no custard powder is needed.

PS: Psst, this is one is my new favourite cake, definitely! 🙂

Chestnut cheesecake with crunchy base


preparation time:

ca. 30 minutes + ca. 50 minutes in the oven



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ingredients for 1 springform baking tin:

for the base:
about half of the ingredients listed here (or even a little less than half)

You can also use a little less sugar than listed. I used way under 100g of sugar. Instead of butter I used coconut oil.

for the filling:

ca. 20-25 chestnuts
1 egg
100g coconut sugar
25g homemade vanilla sugar
10g maple syrup
2 tsp. (level) corn starch
430g cream cheese
cardamom and cinnamon (if you can tolerate it), content of 1 vanilla bean
1/2 cup of vanilla yoghurt (that’s about 100g)


Carve the chestnuts on top (in a cross shape) and bake at 220°C for 20-25 minutes. Turn them once.

Prepare the dough for the base as described here. Instead of cookies we will prepare a base for the cake, so cover the bottom of a springform baking tin with the dough. Pull the edges up a little. Bake for 10 minutes (you can put the baking tin to the chestnuts in the even when 10 minutes of their time are still left on the clock).

Mix egg, sugar, vanilla sugar and maple syrup. Add corn starch, spices and cream cheese.

Remove the baking tin and the chestnuts from the oven. Peel the chestnuts. Blend chestnuts with yoghurt and add this to the rest of the filling. Mix everything well.

Pour the filling on the cake base in the springform baking tin. Spread it evenly.
Bake at 170°C for about 50 minutes. Leave the cake to cool down before you remove it from the baking tin – otherwise the cake will break apart.


(c) The Histamine Pirate