Pie with zucchini and buckwheat - it's zucchini season now. Take advantage of that and make this healthy pie with zucchini and buckwheat, which can be eaten even if you are on a chronic diet.
Pie with zucchini and buckwheat - Snežana Knežević - Recipes and Cookbook online
Zucchini Buckwheat Pie - it's zucchini season. Take advantage of that and make this healthy pie with zucchini and buckwheat, which can be eaten even if you are on a chronic diet.
- 300 g zucchini (coarsely grated)
- 5 pieces of eggs
- 1 teaspoon of fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano (dried or fresh)
- 50 ml of olive oil
- 150 g corn grits
- 250 g whole oat flour
- 1 cup roasted buckwheat groats (2 dl cup)
- 1 bag of baking powder
- half a bunch of fresh parsley
- 3 tablespoons sesame seeds (white or black)
- Break the eggs into a suitable bowl, add fine sea salt, ground cumin, oregano and olive oil. Beat the eggs by hand with a wire whisk. Peel the zucchini if it is not young, otherwise you don't have to peel it, and grate it by hand on a coarse grater or if you have a multi-tasker it is even better because then the zucchini will be drier during grating. Add both flours, baking powder and a pinch of fine sea salt to the grated zucchini. Mix everything so that the flour collects the excess liquid released by the zucchini. Add drained buckwheat grains, chopped parsley and beaten eggs with spices. Mix everything well to combine.
Prepare a small square tray, and a mold of the desired shape, which you have lined with baking paper. Pour the mixture for the pie, sprinkle it with sesame seeds and put it in the oven heated to 200 degrees C to bake for about 30 minutes. When the pie is golden brown and separates from the baking paper, it is ready. You can check with a toothpick, stick it in the dough, if it is dry when you take it out, it indicates that the pie is baked, if not, put it back to finish baking.
- Remove the pie from the oven, cover and let it cool for about 15 minutes. Cut the pie into cubes and serve, as desired, with or without sour cream.
Pie with zucchini and buckwheat - Snežana Knežević via @receptiikuvar https://t.co/YC9SXpvOwI #zucchini #ask #chrononutrition
— Recipes and Cook (@ReceptiiKuvar) July 11, 2016
Snezana Knežević
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