HEALTHY RECIPE: RAINBOW PIE WITH HAZELNUT CRUST
1 ½ cups of hazelnut meal
½ cup almond meal
¾ cup tapioca flour
1 small egg
2 tbs milk
3 tbs pesto
1 cup roasted pumpkin
50g sundried tomatoes
2 large swiss chard leaves, chopped
1 red onion diced
chilli flakes, to taste
salt and pepper to taste
Preheat oven to 180ºC. Mix together the ingredients for the pastry until they have congealed enough that you can roll it into a ball. Mould into a 25cm diameter pie tin and cook in the oven for 10 minutes.
While the crust is cooking, cook onions and chilli in a good glug of olive oil until onion is translucent. Layer pumpkin, onion and chilli in the crust. Beat the eggs, milk and pesto together with some salt and pepper and fold through the feta, spinach and chard. Pour into the pie crust.
Pop the pie back into the oven for 15- 20 minutes, or until egg mixture has cooked completely.
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