Gluten-Free Week: Day 4 Dinner..Ding, Ding!

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Harvest Vegetable Pot Pie

4 c vegetable broth

2 Potatoes,  chopped

3 carrots, washed, chopped

1 parsnip, washed, peeled, chopped

2 tomatoes, washed and chopped

3 stalks celery, washed, peeled and diced

4 cloves garlic, diced

1 sweet onion, peeled and chopped

1 tbl Italian seasoning

4 tbl chickpea flour

2 tbl fresh dill

1 tsp sea salt

½ c brown rice flour

½ c chickpea flour

¼  c almond flour

2 tsp baking powder

1 tbl olive oil

¼ c ice water

 

For filling:

Add herbs and spices, potatoes, carrots, parsnips and vegetable broth to large pan, cook on medium covered for 15 minutes, add celery garlic onions, cook for five more minutes. Add tomatoes.

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For Crust:

Combine dry ingredients and sift

Combine wet ingredients into bowl and whisk to combine, fold into dry ingredients. Mixture should be crumbly, form into 4-6 balls for ramekins or two disks for large tart or pie pan. Next flatten to about ½ inch thick, place parchment in between discs, roll out to ¼ inch thick, place pie dish or ramekins on top of crust, then turn over and peel off parchment gently. Prick crust with fork prick with fork, Add vegetables and bake on 350 for 40 minutes.

Enjoy

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