Gluten Free Mini Veggie Basket

Here is another great use that I came up with for leftover almond or any other nut pulp, after making nut milk. This makes it also gluten free.

Gluten Free Mini Veggie Basket

 

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Prep time

35 mins

Cook time

30 mins

Total time

1 hour 5 mins

 

Author: Andrea from yoganutrition.com

Serves: 3-4

Ingredients

• Base:
• 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

1. Combine the ingredients for the base and place it in the fridge for 30 minutes.
2. 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.
3. 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.
4. 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. 🙂
5. 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.
6. Enjoy it as a main dish with some green salad. Delicious!

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 Baking time may vary. Check and you’ll see when ready 🙂