A gluten free pastry with no butter or oil
Macros: 380 calories, 8g fat, 46g carbs, 30g protein
Crust (makes 3)
Ingredients
- 45g chickpeas drained and rinsed
- 45g coconut flour
- 30g quinoa flour
- 10g almond meal
- 130g fat free cottage cheese
- 45g unsweetened almond milk
- 1 tsp stevia
- 1 Tbsp nutritional yeast
Method
- combine all ingredients in a food processor. Put in the fridge for an hour
- press into three well greased/lined pie dishes/ramekins
- bake at 160C for 30 mins
Filling
Ingredients
- 500g pork mince
- 1 onion, diced
- 2 cloves garlic, crushed
- 50g tomato paste
- 1 Tbsp Worcestershire sauce
- 2 1/2 cups vegetable stock
- 2 sprigs fresh rosemary, finely chopped
- 1/2 cup fresh basil leaves, finely chopped
- 240g tinned peas and corn, drained
- 3 tsp xanthan gum
- 400g sweet potato, steamed and mashed (add some milk to desired consistency)
Method
- fry onion and garlic until soft in a large saucepan
- add mince and fry until brown
- add tomato paste, stock, worcestershire sauce, herbs and salt and pepper and bring to the boil
- reduce heat and simmer with lid off for 40 mins
- add peas and corn
- bring back to the boil and add xanthan gum, stirring until mixture thicken
- scoop into prepared bases, top with sweet potato and bake at 180C for 20mins
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