Gluten-free pie with vegetables - whether you are gluten intolerant or not, I recommend you try this pie.
Gluten-free pie with vegetables - Kristina Gašpar - Recipes and Cookbook online
Gluten Free Vegetable Pie - Whether you are gluten intolerant or not, I recommend you try this pie.
- 1 dl of olive oil
- 100 g onion (finely chopped)
- 100 g carrots (grated)
- 200 g zucchini (grated)
- 1 teaspoon of salt
- pepper (ground)
- kari
- coriander (ground)
- 130 g of red lentil flour
- 5 g of baking powder
- 180 ml of egg whites
- Combine 1/2 dl oil and vegetables.
- Fry at medium temperature until the vegetables are lightly browned, 10-15 minutes.
- Add salt and spices (adjust the amounts to taste).
- Mix the flour and baking powder.
- Beat the egg whites, then add the flour, the rest of the oil and the vegetables.
- Combine all ingredients with a mixer.
- Pour the mixture into a silicone mold for mini pies and bake for about 15 minutes in a preheated oven at 200-220 degrees.
The vegetables should be soft and juicy.
If your vegetables overcook by any chance, add 2 tablespoons of water.
You can also bake the pie in an ordinary baking tray, but I emphasize that it is more beautiful when baked individually - in a baking tray.
The mixture is rare, but that's how it should be.
Red lentil flour does not behave the same as regular wheat flour.
The measurements are adapted to this flour.
180 ml is 6 egg whites (roughly).
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