Mini vegetable pie

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Mini vegetable pie
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Not only do I like pie, but I want it to be healthy. This pie is nut-free, dairy-free, gluten-free, and seed-free because I want kids with those allergies to be able to eat it, like my brother. I dedicate this recipe to my brother.
Mini vegetable pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not only do I like pie, but I want it to be healthy. This pie is nut-free, dairy-free, gluten-free, and seed-free because I want kids with those allergies to be able to eat it, like my brother. I dedicate this recipe to my brother.
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Instructions
  1. 1. Preheat oven to 400 degrees. 2. In a large bowl, mix coconut oil into the eggs (smash the oil into tiny pieces in the liquid with a fork). 3. Mix in coconut flour until dough forms. 4. Put about 2 tablespoons of dough into each muffin cup in silicone muffin tray (makes approximately 9 pies). Press dough into bottom and sides of each cup to form the “pie crust.” 5. Bake for 8 to 10 minutes, until the edges are golden brown. 6. While the crust is baking, mix vegetables of your choice with 1 egg and pinch of salt. 7. When crusts are done, fill crusts with vegetable/egg mixture. 8. Bake for additional 10 minutes. 9. Remove and enjoy!
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