Buckwheat & Blackbean Pie
Suitable for gluten free, dairy free and vegetarian diets.*
Makes 2089 g.
Previous-night preparation
Soak blackbean and buckwheat
Ingredients
| 250 g
|
black beans |
(black beans turtle) This is dry weight - double weight when soaked overnight |
| 125 g
|
buck wheat |
This is dry weight - double weight when soaked overnight |
| 15 ml
|
coconut oil |
|
| 100 g
|
onions |
|
| 10 g
|
garlic |
|
| 3 g
|
mixed herbs |
|
| 30 ml
|
tamari |
|
| 65 g
|
tomato purée |
|
| 30 g
|
tapioca flour |
|
| 65 ml
|
vege stock |
|
|
|
salt |
to taste |
|
|
pepper |
to taste |
Topping |
| 1000 g
|
kumera |
|
| 3 g
|
cinnamon |
|
| 3 g
|
tumeric |
|
| 15 ml
|
olive oil |
|
|
|
salt |
to taste |
|
|
pepper |
to taste |
Instructions
Fine chop Onion and Garlic
Saute onions & garlic in oil till softened, add mixed herbs, tamari,
Tamari, tomato purree, S & P, vege stock and tapioca flour, vege stock
Put in a baking dish and top with kumera topping.
Bake until hot
TOPPING:Cook kumera, Mash all ingredients together, season.
Add 50ml kumera Water per kilo kumera to moisten