12 servings

DOUGH

80 gr whole wheat flour

80 g oat flour

50 ml olive oil

50 ml unsweetened almond milk

½ tsp baking powder

1 tsp sea salt

FILLING

400 gr sliced mushrooms

1 tbsp olive oil

¼ finely chopped onion

1 tsp sea salt

pepper to taste

½ tsp complete seasoning 

1 tbsp chopped fresh thyme

3 eggs

400 g cottage cheese

Preheat the oven to 350º F. Line the bottom of a 20 cm removable-bottom round pan with parchment paper.

In a bowl mix the flours, baking powder and salt. Then add the oil and almond milk and knead with your hands until you get a dough. Put the dough on the pan with your hands and bake for 7 minutes. Remove from oven and set aside.

In a large skillet, heat the oil and brown the onion, add the mushrooms and sauté for a few minutes, add salt, pepper, complete seasoning and thyme. Set aside.

In a bowl, beat the eggs and cottage cheese with an immersion blender. Add the mushrooms to this mixture and stir to integrate. Pour the preparation over the dough and bake in 350º F preheated oven for about 30 minutes.

Remove and let rest on a rack for 10 minutes before serving. Garnish with thyme.

Per portion 100 gr app

Cal: 152.4 P: 8.4 F: 8.6 Cb: 10.8