How to Make Gluten-Free Broccoli Blender Pie
Another savory pie suggestion to vary your menu is a delicious dough and still gluten-free and meat-free. You need to try it. Come with me!
Equipment
- Blender
- Oven
Ingredients
Dough
- 4 units of Eggs
- 1 and 1/2 cups of Milk 12.17 fl oz (360 mL)
- 3 tbsp of Butter or margarina 4.23 oz
- 1 and 1/2 cups of Salt 0.46 oz (7 g)
- 1 cup of Rice Flour 4.94 oz (140 g)
- 1 and 1/2 oz of Oats 4.23 oz (120 g)
- 1 tbsp of Baking Powder 0.53 oz (15 g)
FILLING
- 3 cups of Broccoli chopped and pre-cooked 9.52 oz (270 g)
- 2 cups of Carrot chopped and pre-cooked 9.17 oz (260 g)
- Salt to taste
- Oregano to taste
- 7.05 oz of Mozzarella Cheese grated (200 g)
Instructions
Dough
- Place the eggs, milk, butter, and salt in the blender and blend for 1 minute
- Add the rice flour and oats and blend a bit more
- Remove from the equipment and add the baking powder, stirring with a whisk
Filling
- In a dish, add the broccoli, carrot, and season with salt and oregano, mix well
Assembly
- Pour half of the batter into a greased and floured 9.05 inch x 13.38 inch (23 cm x 34 cm) rectangular pan, then add the vegetable filling, followed by the grated mozzarella cheese, and finish with the remaining batter
- Bake in a preheated 392°F (200ºC) oven for about 45 minutes
Notes
Tips:
– Shelf Life: 5 days in the refrigerator.
If you want to freeze it, you can store it for up to 90 days in the freezer.
If you want to freeze it, you can store it for up to 90 days in the freezer.
