Vegan- gluten free pie
I bring you a super easy recipe to make and it is also delicious! It is a cake without flours that contain gluten and without milk or eggs. The flours I use are rice, quinoa, flax and chia. So it gives you carbohydrates, proteins, essential polyunsaturated oils like Omega 3. Fill it with organic vegetables.
La rellene con verduras orgánicas.
Ingredientes
For the mass:
- Rice flour 400g
- Quinoa 25 g
- Linen 25 g
- Chia 25 g
- Baking powder 1 tbsp
- 1 pinch of salt
- Extra virgin olive oil first cold pressed 1 tablespoon
- Water
For the filling:
- 2 carrots
- 1 onion
- 1 morron
- 1 clove garlic
- 1 white cabbage
- 5 mushrooms
- 1 handful of brussels sprouts
- Cardamom, dill, black pepper, mustard seeds, coriander to taste
Preparation
For the mass
With a coffee grinder you can grind the seeds of flax, chia and quinoa. If you do not have a grinder, you can buy directly grinded. Place the different types of flour in a bowl, add the pinch of salt. Make a hole in the middle and add the oil. Go adding warm water as it mixes with the flour. Form a homogeneous mass. Knead for 10-15 minutes. Stretch on a cake tray, before placing a little oil so it does not stick.
For the filling
In a pan put a little oil. When it is hot add the spices that you are going to use (I use black pepper, mustard seeds, cumin, dill, coriander and cardamom). After 1 or 2 minutes add the chopped vegetables. For reasons of time, I first added the onion, garlic and red pepper, then the carrots, brussels sprouts. The last thing I added was spinach, cabbage and mushrooms. When everything is cooked, place on the pie dough extended and place in the oven until the dough is cooked.
