The third variation of the pie without refined flour. The crusta is based on pumpkin seeds, flax, wheat bran and whole grain oatmeal. Filling can be any. I have this in winter — frozen in season wild mushrooms, green onions, and two types of cheese.
- 150 g of oat flour ground in a blender (or whole grain oatmeal)
- 5 -10 g flax seeds
- 130 g pumpkin seeds
- salt
- 2 tbsp. wheat or hemp bran
- 6 tbsp. coconut oil
- 8 tbsp. water
for the filling:
- 4 eggs
- a small bunch of green onions
- 200-350 g of forest mushrooms
- 3-4 cloves of garlic
- 100-120 g of halloumi cheese
- 40 g of aged pecorino type sheep cheese
- chili
For the dough, mix oat whole grains, flax, bran and seeds in a blender, beat into fine crumbs. In a bowl, mix with eggs, salt, chili, coconut oil, adding water little by little, knead a moist, not liquid dough. Put it in a baking dish with sides and leave it in the refrigerator for an hour and a half to cool.
*the gluten-free base will always be a little crumbly, if you want the cake to be firm and stick, add a little wheat or spelt flour.
Preheat the oven to 170C. Bake the cake, flicking it with a fork in several places, from 10 to 20 minutes (the thinner the shape, the less time, the ceramic takes about 20 minutes). At this time, in a frying pan in olive oil, put the mushrooms with finely chopped garlic for 3-4 minutes. Allow to cool. In a separate bowl, mix eggs, grated cheese, haloumi cubes. Put the mushrooms on the dough, pour the egg mixture and sprinkle with chopped green onions. Bake for about 40-45 minutes.
for the filling:
- 4 eggs
- a small bunch of green onions
- 200-350 g of forest mushrooms
- 3-4 cloves of garlic
- 100-120 g of halloumi cheese
- 40 g of aged pecorino type sheep cheese
- chili
For the dough, mix oat whole grains, flax, bran and seeds in a blender, beat into fine crumbs. In a bowl, mix with eggs, salt, chili, coconut oil, adding water little by little, knead a moist, not liquid dough. Put it in a baking dish with sides and leave it in the refrigerator for an hour and a half to cool.
*the gluten-free base will always be a little crumbly, if you want the cake to be firm and stick, add a little wheat or spelt flour.
Preheat the oven to 170C. Bake the cake, flicking it with a fork in several places, from 10 to 20 minutes (the thinner the shape, the less time, the ceramic takes about 20 minutes). At this time, in a frying pan in olive oil, put the mushrooms with finely chopped garlic for 3-4 minutes. Allow to cool. In a separate bowl, mix eggs, grated cheese, haloumi cubes. Put the mushrooms on the dough, pour the egg mixture and sprinkle with chopped green onions. Bake for about 40-45 minutes.
