Chestnut Hazelnut Cake, The Old Way скачать в хорошем качестве

Chestnut Hazelnut Cake, The Old Way

This chestnut and hazelnut cake was made without a recipe, guided by feel, fragrance, and tradition rather than measurements. Whole mace, cinnamon, and nutmeg are freshly ground, then folded into simple ingredients—eggs, chestnuts, hazelnuts, real vanilla, and just a quiet touch of aged Tomcat gin to carry the warmth of the spices a little deeper into the crumb. This style of baking is deeply aligned with the GAPS philosophy: removing modern interference and returning to foods that are gentle, nourishing, and supportive of digestion and healing. Chestnuts, in particular, were once a staple food across Europe—used in porridges, breads, and simple cakes when grain was scarce—valued for their natural sweetness and steady, grounding nourishment. In a heritage kitchen, food is not about perfection or formulas. It’s about attention, rhythm, and working with ingredients in their most honest form. When we slow down and simplify, the body often remembers what to do. This is not a recipe video. Quantities aren’t provided because this cake was made intuitively, the way many traditional kitchens once worked—by touch, scent, and experience. If you’re drawn to ancestral foodways, gentle healing through nourishment, and cooking that supports both body and nervous system, you’re in the right place. Would like to hear your questions and comments #gapsdiet #heritagecooking #intuitivecooking #chestnuts #cake #ancestralbaking #westonaprice #functionalwellness #nourishingmeals #traditionalfood #guthealth #oldworldcharm #heritageandtradition