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Delicious and healthy, gluten free pumpkin pie. A great dish for anyone who is dealing with Ulcerative colitis, Crohn's disease, Diverticulitis, Sibo, IBS and Gastritis.
Ingredients:
300 grams of finely grated or grounded pumpkin,
1 cup of quinoa/almond flour (for low fibre, use almond flour. You can also combine few different flours),
3 eggs,
1/2 a cup of coconut cream,
1 tbsp of melted coconut oil,
1 teaspoon of baking powder,
a pinch of salt
Instructions:
Mix all the ingredients into a smooth mixture and place inside a greased baking dish.
Bake at 180 degrees for 40-45 minutes.
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