Zucchini pie

Almond flour, Coconut flakes or flour, Sesame, Egg, Coconut oil, Psyllium, Himalayan salt, Coconut cream, Egg, Dried parsley, Onion powder, Zucchini, Black pepper, Himalayan salt

Combine the dry ingredients: 5 min, Mix: 5 min, Whisk with a mixer: 5 min, Knead the dough: 5 min, Chill in the refrigerator: 30 min, Bake in the oven: 15 min, Slice: 10 min, Braise: 30 min, Bake: 30 min

Preparing the Dough

In a large bowl, mix almond flour (110 g), coconut flour (30 g), and ground sesame (30 g).

Then add eggs (4 pcs.), coconut oil (70 g), psyllium (1 tbsp.), and salt (1 tsp.).

Thoroughly mix all the ingredients until a homogeneous dough is formed.

Shape the dough into a ball and slightly flatten it.

Wrap the dough in plastic wrap and refrigerate for at least half an hour.

You can also prepare the dough in advance and freeze it if you plan to use it later.

Baking the Base

Preheat the oven to 180°C. Divide the chilled dough into equal parts depending on how many servings you want to make.

Roll each piece of dough between two sheets of parchment paper or, wetting your hands, shape portioned “baskets” with a diameter of about 12-15 cm.

Bake these “baskets” for 10-15 minutes, then remove them from the oven.

Preparing the Filling

In a separate bowl, mix eggs (4 pcs.), coconut cream (200 ml), as well as dried parsley (1 tsp.), onion powder (1 tsp.), salt, and pepper to taste.

Wash the zucchini (100 g) thoroughly, slice it into thin longitudinal slices without peeling it.

Arrange the zucchini slices in the shape of roses and carefully distribute them in the prepared dough “baskets.”

Then pour the egg mixture over them and place in the oven, setting the temperature to 175°C.

Bake the pie for 25-30 minutes until it has a golden crust.