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For the crust:
3 tbs ricotta cheese
1 Tbl coconut oil
1 egg
1 cup flax meal (grind flax seed with high power blender)
3 Tbs coconut flour
1/4 tsp salt
Combine the cheese and coconut oil, blending until smooth.
Add the egg and flax meal.
Add flour and salt.
Let sit in fridge for 5mins.
Press into a tray (I used indiv spring form but you can choose a bigger tray)
Cook for 5 mins and set aside

Filling:
Roast pumpkin cut into 1/2 cm slices
Roast beetroot cut into 1/2 cm slices
Roasted zuchhini cut into 1/2cm slices
10 cloves of roasted garlic (skin on)
1 tbs oil for roasting
1 packet frozen spinach or a bunch of fresh
Ricotta cheese (1 tub minus 3 tbs for crust)
1 large onion cut
2 eggs
1/2 cup cheddar cheese + extra for topping
Cherry tomatoes cut in half
Salt and pepper to taste

Roast vegetables and garlic in a tray for 20-30 min
In a fry pan sauté onions when soften add the spinach.
Add spinach mixture to a bowl add the ricotta, cheddar, eggs, salt and pepper. Set aside.
Start layering your pies. Start with pumpkin. Add the ricotta and spinach.
Top with beetroot, cheddar cheese and a slice of zuchinni and topped with a half a cherry tomato
Bake in oven for 25 mins. Serve either hot or cold.

Flaxseed pastry

Flaxseed pastry

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Pies just out of oven

Pies just out of oven

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