Filter
Reset
Sort ByRelevance
Brianne Coones
Gluten-free pie with spinach, seeds and avocado
Gluten-free pie with spinach, seeds and avocado.
Share
Tweet
Pin
Whatsapp
Print
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
-
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! .
Blogs that might be interesting
-
35 minLunchfusilli, zucchini, shallot, garlic, cherryto, paprika, olive oil, tomato juice, balsamic vinegar, Mozzarella, fresh spinach leaves,pasta salad with tomato balsamic dressing
-
15 minLunchroot, mayonnaise, sour cream, lemon juice, raisins, Brown bread, old cheese, mature cheese, cress,sandwich with carrot salad and cheese
-
10 minLunchlemon juice, olive oil, tomato ketchup, chickpea, zucchini, yellow bell pepper, cherryto, parsley, mini romaine, black olives without pit, feta,Mediterranean salad
-
35 minLunchasparagus, salt, butter, chopped chives, mixed salad, lemon, honey, mustard, egg yolk, White wine vinegar, lemon juice, sunflower oil, creme fraiche,asparagus salad with chives dressing
Nutrition
750Calories
Sodium2% DV50mg
Fat106% DV69g
Protein34% DV17g
Carbs4% DV12g
Fiber32% DV8g
Loved it