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Brianne Coones
Gluten-free pie with spinach, seeds and avocado
Gluten-free pie with spinach, seeds and avocado.
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Ingredients
- 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
Kitchen Stuff
Directions
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Grind the almonds and hazelnuts as finely as possible in the food processor. Spoon into a large bowl.
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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.
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In the meantime, preheat the oven to 190 ° C.
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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.
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Add the eggs, coriander, cumin and chili flakes. Puree with the hand blender.
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Spoon the spinach through the avocado mixture and season to taste with salt.
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Spoon the nut mixture into the mold and press with the convex side of a spoon to an even bottom.
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Spoon the spinach avocado mixture into the mold and smooth. Sprinkle with sesame seeds, flax seeds, pumpkin seeds and hemp seeds.
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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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Nutrition
750Calories
Sodium2% DV50mg
Fat106% DV69g
Protein34% DV17g
Carbs4% DV12g
Fiber32% DV8g
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