- 1//4 cup rice flour
- 1/4 tapioca flour
- 1/4 cup chickpea flower
- 1/4 cup teff flour
- 1/4 cup millet flour
- 1/4 cup potato starch pinch salt
- 100g nuttalex melted
- 2 tbsp light sour cream
- 4 eggs
- 1 x 200ml of light sour cream
- roasted pumpkin
- caramelised onions
- 2 cubes (1/4 cup) feta cheese
- crumbled nutmeg
- olive oil for baking
- balsamic vinegar
- bunch spring onions
- 1/2 bunch chives
- clove garlic
- 2 tbsp coconut nectar
Combine all flour and salt in a bowl and stir in melted nuttalex and sour cream.
Roll pastry out and blind bake in the dish in oven for 2o mins or until golden.
Cut pumpkin into cubes.
Bake in oven in salt, pepper, oil and nutmeg.
Chop spring onions, chives and garlic and lightly pan fry in oil and balsamic and coconut nectar.
Combine the 4 eggs and sour cream in large bowl and whisk thoroughly.
Add the cooked pumpkin and onions to egg mix and stir well.
Crumble the feta on top and pour onto pastry.
Bake for a further 30 – 40 mins 180 degrees