Gluten-free pie with spinach, seeds and avocado
Gluten-free pie with spinach, seeds and avocado.
- 100 g unroasted almonds bag 175 g
- 100 g unroasted hazelnuts bag 175 g
- 4 el cornstarch
- 6 el coconut oil pot 550 ml, at room temperature
- 6 el icecold water
- 150 g fresh spinach
- 1 ready to eat avocado
- 2 medium sized egg
- 1 tl Ketoembar ground coriander
- Tl cumin seed
- Tl chili flakes
- 1 el Sesame seed container 100 g
- 1 el linseed bag 400 g
- 1 el pumpkin seeds container 100 g
- 1 el hemp seed container 150 g
Grind the almonds and hazelnuts as finely as possible in the food processor. Spoon into a large bowl.
Add the cornstarch, coconut oil, water and possibly salt and stir to a smooth and coherent whole. Leave covered in the refrigerator for 30 minutes.
In the meantime, preheat the oven to 190 ° C.
Cut the spinach coarsely. Cut the avocado half in half. Remove the kernel, scoop out the flesh from the peel and place in a bowl.
Add the eggs, coriander, cumin and chili flakes. Puree with the hand blender.
Spoon the spinach through the avocado mixture and season to taste with salt.
Spoon the nut mixture into the mold and press with the convex side of a spoon to an even bottom.
Spoon the spinach avocado mixture into the mold and smooth. Sprinkle with sesame seeds, flax seeds, pumpkin seeds and hemp seeds.
Fry the cake in the oven in about 25 minutes until golden brown and done. The quiche is both warm, lukewarm and cold. Bon appétit! .
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