Ingredients

For the base

-5 cups of Chickpea flour

-5 tbsp of Virgin coconut oil

-Cold water

-Sea Salt to taste

Filling

-1 Bunch of Asparagus (7 spears)

-Rind of 1 Lemon

-5 Eggs

-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. 

Method

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