Make this pie totally gluten free with a very versatile coconut flour base…

what you need

Coconut Flour Base

3/4 cup coconut flour
2 eggs, lightly beaten
1/3 cup coconut oil, melted
1 tsp Italian herbs (optional)
1/4 tsp good quality sea salt

Filling

1 large leek or 2 small leeks, sliced thinly, white part only
3 rashers nitrate free bacon, roughly chopped
1 tbsp ghee or olive oil
2 cloves garlic, minced
2 tbsp coconut aminos
3 large handfuls baby spinach
6 eggs
1/3 cup parmesan, grated plus 2 tbsp extra.
sea salt & cracked black pepper, season to taste

what to do

Preheat oven to 180°C fan forced.

Add eggs to a small bowl. Lightly beat with a fork. Gradually add the coconut oil to the bowl whilst still mixing with the fork.

Add the coconut flour, herbs and salt to a medium bowl. Gradually add the egg and oil mixture to the coconut flour while stirring through with the fork until fully combined and a dough forms. The dough will be able to hold together.

Press dough into a 20cm pie dish. Prick with a fork and then place in the oven for approximately 9-12 mins until lightly browned. Remove from oven.

Heat ghee in a fry pan on a low heat. Add leek and garlic. Cook, stirring regulary, until leek is very tender. This may take approximately 10 minutes.

Mix through the bacon. Add the baby spinach and coconut aminos. Stir until the baby spinach is cooked through. Set aside.

Add eggs to a medium bowl. Lightly beat with a fork. Add parmesan cheese, salt & pepper to taste.

Spoon the leek mixture into the pie base. Pour over the egg mixture. Sprinkle over the top the extra parmesan.

Place in oven. Cook for 20-25 minutes or until egg is cooked through and browned on top.

Remove from oven and let sit for another 10-15 minutes before serving.

Tastes great warm or cold for lunch the next day!

recipe by Kristin J for go natural foods