Chestnut Veghella
Romina again? Yep! I did not want to, believe me! But my father shown up with a basket full of chestnuts, I had to do something, didn’t I?
Ingredients:
1 kg of chestnuts
100 ml of soy milk
2 tablespoons of malt
1 tablespoon of carob pulp flour
1 teaspoon of extra virgin olive oil
salt, to taste
Method:
Wash the chestnuts and cut all of them on one side with a sharp boxcutter, being careful not to cut yourself! Boil them in a pot full of water and add a little salt. After about 45 minutes, turn the heat off and let them cool a bit, then start peeling them one by one. Crumble the chestnuts with your fingers and put them in a blender, adding a little milk, oil, a tablespoon of malt and blend! Whisk the cream until you think it’s soft, as far as possible. Pour the cream in a saucepan, stir over low heat and add the flour; mix again affing the remaining milk and that last tablespoon of malt (which can also be omitted). Turn the heat off and pour the cream in the jars. With a piece of bread, or even with your tongue, clean the blender, the pot, your fingers and a bit of cream as well, because is great when still warm.
Here’s my slice of bread. 
For now I’ll stop here, see you later 
Chef: Romina from VeganBlog
OMG sounds delicious! I think I’m going to replace carob flour with cocoa, maybe changing as well the proportions, but sounds so yummy!!! even, you know, as a Christmas present