This is the third variation of a pie without refined flour. The crust base is made of pumpkin seeds, flaxseed, wheat bran, and whole-grain oats. The filling can be adjusted to your preference. For winter, I use forest mushrooms frozen during the season, green onions, and two types of cheese.
- 150 g oats, ground into flour using a blender (or whole-grain oatmeal)
- 5–10 g flaxseeds
- 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 wild mushrooms
- 3–4 garlic cloves
- 100–120 g halloumi cheese
- 40 g aged sheep cheese, like Pecorino
- chili
To prepare the dough, blend whole oats, flaxseeds, bran, and pumpkin seeds into fine crumbs using a blender. In a bowl, mix this crumb mixture with eggs, salt, chili, and coconut oil, gradually adding water to knead a moist but not runny dough. Spread the dough into a baking dish with edges and refrigerate for 1 to 1.5 hours to chill.
*A gluten-free crust will always be slightly crumbly. If you want the pie to be sturdier and hold together better, add some wheat or spelt flour.
Preheat the oven to 170°C. Bake the crust, pricking it with a fork in a few places, for 10 to 20 minutes (thinner crusts take less time, while ceramic pans may require around 20 minutes).
Meanwhile, in a skillet, sauté mushrooms with finely chopped garlic in olive oil for 3–4 minutes. Let them cool. In a separate bowl, mix eggs, grated aged cheese, and cubed halloumi. Spread the sautéed mushrooms onto the pre-baked crust, pour over the egg mixture, and sprinkle with chopped green onions.
Bake the pie for about 40–45 minutes at 170°C, until the filling sets and develops a golden crust.
for the filling:
- 4 eggs
- a small bunch of green onions
- 200–350 g wild mushrooms
- 3–4 garlic cloves
- 100–120 g halloumi cheese
- 40 g aged sheep cheese, like Pecorino
- chili
To prepare the dough, blend whole oats, flaxseeds, bran, and pumpkin seeds into fine crumbs using a blender. In a bowl, mix this crumb mixture with eggs, salt, chili, and coconut oil, gradually adding water to knead a moist but not runny dough. Spread the dough into a baking dish with edges and refrigerate for 1 to 1.5 hours to chill.
*A gluten-free crust will always be slightly crumbly. If you want the pie to be sturdier and hold together better, add some wheat or spelt flour.
Preheat the oven to 170°C. Bake the crust, pricking it with a fork in a few places, for 10 to 20 minutes (thinner crusts take less time, while ceramic pans may require around 20 minutes).
Meanwhile, in a skillet, sauté mushrooms with finely chopped garlic in olive oil for 3–4 minutes. Let them cool. In a separate bowl, mix eggs, grated aged cheese, and cubed halloumi. Spread the sautéed mushrooms onto the pre-baked crust, pour over the egg mixture, and sprinkle with chopped green onions.
Bake the pie for about 40–45 minutes at 170°C, until the filling sets and develops a golden crust.
