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Gluten free sardine fillet pie
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Crisnanda Tedesco
@crisnandatedesco- Ingredients
- Recipe
- Backyard Egg3 unit(s)
- Olive oil1 cup
- Lactose-free or vegetable milk2 cup
- Salt to taste
- White Pepper to taste
- Oat bran1/2 cup
- Sour Sprinkle1/2 cup
- Oat flour1 cup
- Quinoua flakes2 tablespoon
- Parsley, chives and coriander to taste
- Chopped Tomato1 unit(s)
- Paprika mix (recipe here) to taste
- Corn1 can(s)
- Baking Powder1 tablespoon
- Shredded Low FODMAP Sardine Fillet300 g
- Beat the eggs for 2 minutes.
- Meanwhile put 1 strand of olive oil in a non-stick skillet. Put the Paprika Mix and Refog. Drip water to dissolve the dehydrated seasoning. After dissolved add the diced tomato, refog. Add the shredded sardine fillet to the skillet. Correct the salt. Add the green seasoning.
- In the blender add the olive oil, milk, salt, pepper and beat. Add the flours and beat. Add the yeast and quinoa and mix gently.
- In a greased refractory put half the dough. (It gets really watery. It will work!). Place the sardine stuffing and spread the corn. Cover with the dough.
- Take to preheated oven for 35 minutes. And ready!
- Consider portioning and freezing.
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