Chestnut Raisin Cake
GFCF/SCD
by Patricia

Ingredients:

• 3 eggs (trace oxalate)
• 500g cooked chestnuts (trace oxalate)
• 180 gr honey (3.0 mg oxalate)
• 1 teaspoon baking soda
• vanilla (optional)
• 1/3 cup raisins (optional) (3.8mg per 1/2 cup)

Directions:

1. Mix eggs honey, baking soda, vanilla until well mixed.
2. Add cooked chestnuts slowly.
3. Add raisins, mix by hand.
4. Pour mix into pie pan or muffin forms.
5. Bake around 20 mins at 180C. Cake is cooked when firm to touch.

Total oxalate content in one cake:
with raisins: 6.8mg
without: 3.0mg

Cake is very rich.