Step 1

Soak raisins and rosemary leaves in a small bowl of lukewarm water.

Set aside.

Step 2

Position oven rack to center position. Preheat oven to 350°F and grease a 9” pie pan with olive oil or non-stick cooking spray.

Set aside.

Step 3

In a large bowl, combine chestnut flour, water, honey, and olive oil with a fork. Continue stirring until a smooth batter forms. If batter is too thick, add another tablespoon or two of water to thin slightly.

Step 4

Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.

Step 5

Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.

Step 6

Place pan in pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.

Step 7

Remove from oven and cool slightly before cutting into thin slices and serving.