- 75 g of oat flour ground in a blender (or whole grain oatmeal)
- 5 -10 g flax seeds
- 30 g sunflower seeds
- salt
- 2 tbsp cornstarch
- 3 tbsp coconut oil
- 4 tbsp water
- 3 eggs
- 200 g chard or spinach
- 3-4 cloves of garlic
- 200 g cheese (I have leftover cheese plate after dinner — mix of cheddar, suluguni, aged brie, but ideally take feta or goat cheese)
- nutmeg
- oregano
- chili
The ingredients for the base of the pie are designed for a mold of 18-20 cm. Stir in the blender oatmeal, seeds, crushed flax, salt, starch and coconut oil. If necessary, add water, knead the dough thick. Leave to cool for 30 minutes. Line the dough into a mold with sides. Bake at 170C for about 10 minutes.
At this time, beat 3 eggs. Add grated or crumbled, broken cheese, chili, grated nutmeg and oregano, a little salt. In a frying pan on a mixture of olive and butter, quickly add coarsely chopped chard and 3-4 cloves of garlic. In season, you can add wild garlic or green onions to it, very tasty!
Put the chard on the base, pour the cheese-egg mixture and bake for about 30 minutes until the filling hardens and acquires a ruddy crust. Let the cake cool!
The ingredients for the base of the pie are designed for a mold of 18-20 cm. Stir in the blender oatmeal, seeds, crushed flax, salt, starch and coconut oil. If necessary, add water, knead the dough thick. Leave to cool for 30 minutes. Line the dough into a mold with sides. Bake at 170C for about 10 minutes.
At this time, beat 3 eggs. Add grated or crumbled, broken cheese, chili, grated nutmeg and oregano, a little salt. In a frying pan on a mixture of olive and butter, quickly add coarsely chopped chard and 3-4 cloves of garlic. In season, you can add wild garlic or green onions to it, very tasty!
Put the chard on the base, pour the cheese-egg mixture and bake for about 30 minutes until the filling hardens and acquires a ruddy crust. Let the cake cool!
