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This pie was so yum, the flavours of both the base and topping was simply amazing.

Beetroot pie

Base ingredients:

  • 1 1/2 cup of almonds coarsely grounded to a flour
  • 2tbs coconut flour
  • 2 tbs fresh rosemary leaves
  • 1/4 cup coconut oil
  1. Mix all ingredients in an electric whizz, make sure it is a moist texture.
  2. Add more coconut oil if need be.
  3. Roll mixture into ball and refrigerate for 30 mins.
  4. Press into base of tin and bake 20 mins in a moderate oven.

Topping ingredients.

  • 1 red onion finely diced
  • 1 beetroot grated
  • 1 carrot grated
  • 3 tbs balsamic vinegar
  • 1/4 cup of feta or alternative cheese
  • 2 tbs grated tasty cheese (optional)
  • Salt and pepper to taste
  1. Fry red onion in a frying pan till softened.
  2. Add beetroot and carrot and stir while frying for 3-5 mins.
  3. Add balsamic vinegar, turn off heat.
  4. Add the feta and the tasty cheese if adding.
  5. Add topping to cooked base and bake for another 30 mins.

Nicky ‘s version without the tasty cheese…but still amazing.