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Country picnic:gluten-free &lactose-free menu

Country picnic:gluten-free &lactose-free menu

With the arrival of fine weather, I wanted to organize a country picnic in Paris.
The perfect opportunity to cook a gluten-free and lactose-free vegetable pie.
Plaid, Ecusson ciders, colorful GIFI decoration, flower bed:the atmosphere was sparkling!
Discover this new seasonal recipe from my culinary collaboration with Sarah.
All the ingredients used to make this delicious pie are available from Naturalia (organic).

Country picnic:gluten-free &lactose-free menu

Paris – The Chic Picnic / Recipe

Ingredients:Gluten-free and lactose-free Vegetable Pie

For the dough
– 120 gr of MARKAL organic wholegrain buckwheat flour
– 120 gr of PRIMÉAL organic wholegrain rice flour
– MARKAL organic wholegrain blond sesame
– 4 tbsp. at s. Organic Luque Flower Oil olive oil
– 120 ml Biorganic The Bridge rice milk
– 2 tbsp. c. baking soda.
– 1 tbsp. c. curry
– 1 tbsp. c. of salt

For the garnish
– 3 courgettes
– 1 sweet potato
– 100 ml Bonneterre organic cooking coconut milk
– 5 Naturalia organic eggs
– Olive oil
– 1 tbsp. cumin
– c. tsp curry
– Parsley
– Salt, pepper

Accompaniments
– Raw beetroot
– Tomatoes
– Fine sprouts of Alfafa Germline
– Spring onion
– Basil
– Mint
– Vinegar of cider

Steps

The dough

1/ Prepare the dough by mixing the dry ingredients:flour and baking soda, then pour in the oil and milk.
The dough will clump together until it forms a ball.
The texture will be stickier than a classic shortcrust pastry.
To roll it out, place the pastry directly on the parchment paper and use a rolling pin and a little rice flour.
Put the bottom of the pie in your dish and prick it with a fork. Book.

The filling

2/ Peel and cut the sweet potato into small cubes.
Place them on parchment paper on the oven tray with a drizzle of olive oil, cumin, salt and pepper.
Bake for fifteen minutes at 200°C.
Wash and cut the courgettes into small pieces.
Toast them in a pan with a tablespoon of olive oil.
Add a little salt and curry. Once nicely browned, set aside. Pour the vegetables over the shortcrust pastry.
Beat the eggs with the coconut brick and a little rice milk.
Add chopped parsley. Pour the mixture over the pie.

Cooking

3/ Bake in a preheated oven at 200°C for at least 35 minutes (check the cooking according to your oven). Enjoy!

Accompaniments

4/ Peel and rinse the beetroot then grate it.
Add 1 tablespoon of cider vinegar and olive oil.
Season with salt and pepper and sprinkle with sesame and sprouted seeds.
Prepare a salad of tomatoes, spring onions and basil.
Add the vinaigrette, and again the sesame and sprouted seeds.

Now you are ready for your city picnic!

Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu
Country picnic:gluten-free &lactose-free menu