Spinach Pie with Gluten Free Crust
Ingredients
The crust
-
¼
cup
applesauce
-
1
tsp
apple cider vinegar
-
¼
cup
coconut oil
-
1
cup
Bob’s almond meal flour
-
½
cup
coconut flour
-
1
tsp
baking soda
-
1
tsp
baking powder
The filling
-
1
cup
plain cashews
-
¼
tsp
Herbamare
-
¼
cup
chicken broth
-
¼
cup
water
-
2
cups
gluten-free spaghetti noodles
-
16
oz
frozen organic spinach
-
2
large
eggs
-
2
medium
green onions
-
¼
tsp
dried oregano
-
½
tsp
garlic powder
-
¾
tsp
fine sea salt
-
¾
cup
Daiya dairy-free mozzarella
Instructions
- Prepare the crust by mixing applesauce, apple cider vinegar, and coconut oil in a bowl.
- Add almond meal flour, coconut flour, baking soda, and baking powder, then mix until combined.
- Form the dough into a ball, press it into a pie dish without pre-baking.
- For the filling, blend cashews, Herbamare, chicken broth, and water until smooth.
- In a bowl, combine the cashew mixture with cooked spaghetti noodles, spinach, eggs, green onions, oregano, garlic powder, salt, and mozzarella.
- Pour the filling into the unbaked crust.
- Bake at 350°F for about 30 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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