Mini vegetable pie

Cuisine: American

Cooking Method: Oven

Food Allergies: Dairy Free, Egg Free, Gluten Free, Nut & Tree Nut Free, Soy Free

Description

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.

Inspiration: New Creation

Ingredients

crust

3/4 cup coconut flour
1/2 cup coconut oil
2 each eggs lightly beaten

filling

1 1/2 cup any frozen vegetables thawed, and chopped into small pieces if needed
1 each egg
1 pinch salt (optional)

Servings:

Units:

Instructions

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!

About the Chef

Julianne Chung

Age: 6 – MD

Why is healthy cooking important to you? Healthy cooking is important to me because it protects our bodies. If you don't eat healthy food, you will get sick and you might not have enough energy to do fun stuff. I like to eat healthy foods because my tummy can hurt if I eat too much unhealthy foods.

Mini vegetable pie