Macadamia Nut Crusted Vegetable Pie
by: wme_admin on
- Gluten Free
- Dairy Free
- High Protein
- Paleo (omit quinoa)
1 large sweet potato – steamed until soft
1 cup of broccoli – washed and chopped in to small trees
1 medium zucchini – roughly chopped
1 cup of leafy greens – roughly chopped (I used kale)
1 cup of quinoa – cooked (optional)
1 red onion – finely chopped
1 white onion -finely chopped
2 cloves of garlic – minced
Once all vegetables and quinoa have been cooked, mash together in a bowl. Press firmly into a lined baking try. Set aside.
Macadamia nut and almond crust
1 cup of raw macadamia nuts
1 cup of almonds (soaked in water overnight, rinsed and drained)
1 tablespoon of macadamia nut or coconut oil
1 teaspoon of sea-salt
Place nuts and oil into a food processor and blitz until combined. It should resemble a almond meal and be slightly moist in texture.
Spread evenly onto mashed vegetables and season with sea-salt and pepper.
Place in a pre-heated oven at 175 degrees until top browns and vegetable are heated through. (approx 25 min) Cut into squares and serve. Place leftovers in fridge and eat cold or warmed up the next day for leftovers.