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A delicious and gluten-free pie. A great dish for anyone who is dealing with Ulcerative colitis, Crohn's disease, Sibo, IBS and Gastritis.
Ingredients:
300 grams of finely grated or grounded pumpkin,
1 cup of spelt flour (white or whole, depending on the individual tolerance, may also be replaced with rice flour),
3 eggs,
1/2 a cup of coconut milk/cream.
1 tbsp of coconut oil-melted to a liquid state,
1 bag of baking powder,
a pinch of salt.
Instructions:
Mix everything in a bowl and transfer to a baking dish.
Bake at 180 degrees for about 40-45 minutes.
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