150g almond pulp (or any other nut pulp, leftover from making nut milk)
Celtic sea salt to taste
70g butter
1 egg yolk
Vegetable filling:
Half celery stalk
1 big carrot
1 smaller eggplant
1 zucchini
Small onion or spring onion
1 garlic clove
Celtic sea salt, pepper, parsley
Topping:
2 eggs
1 tsp lemon juice
150 ml yoghurt
Celtic sea salt, pepper
Instructions
Combine the ingredients for the base and place it in the fridge for 30 minutes.
In the meantime peel the vegetables and grate whatever you can, cut the onions and eggplant to small pieces. You can vary the veggies as you like.
Sear the vegetables on a little olive oil or coconut oil (3-5 minutes), add the spices and crushed garlic, and let it cool while the base is resting.
You can roll the base out and place them in baking forms or you can just push down by hand in the forms if you don't want to make bigger mess in the kitchen. :)
Spoon the veggie mix into the forms and pour the eggs, lemon juice, spices and yoghurt mix on top. Sprinkle some sesame seeds on top to finish off and place it in the oven at 180-190C.
Enjoy it as a main dish with some green salad. Delicious!
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/gluten-free-recipes-nutrition/gluten-free-mini-veggie-basket/