For the base
-5 cups of Chickpea flour
-5 tbsp of Virgin coconut oil
-Sea Salt to taste
-1 Bunch of Asparagus (7 spears)
-Rind of 1 Lemon
-1/3 cup rice flour
-3 cups of chopped greens (Spinach, Beet leaves)
-2 large mushrooms chopped
-1 Tbs Virgin coconut oil
-3 small cloves of garlic (Chopped)
-1 tbs of sweet paprika
-4 tbs of nutritional Yeast
-Salt & pepper to taste.
Base- Mix all the ingredients until you obtain a thick, wet doughy texture. Pass it down into a baking dish.
Sautee the Asparagus in Virgin coconut oil with Garlic & set aside.
Whisk the eggs in a large bowl, add mushrooms, chopped greens, rice flour, spices & season it with salt & pepper. Fill prepared baking dish with this mixture.
Cut the sautéd asparagus and lay them on top. Top it with Grated cheese or nutritional yeast for a dairy free version.
Bake it in a moderate oven (160 celsius degrees) for 30 minutes or till slightly browned on top.
-Recipe by Minoli