Vegetable Mussaka
5th May 2020
Servings |
Prep Time |
2 people |
45 minutes |
Servings |
Prep Time |
2 people |
45 minutes |
|
|
|
|
Servings |
Prep Time |
2 people |
45 minutes |
Servings |
Prep Time |
2 people |
45 minutes |
|
|
|
Ingredients
Dough
-
250 grams
Roast Sweet Potatoes
-
1 unit
egg Organic small egg
-
60 grams
Oat flour Gluten free
-
1 tsp
Extra virgin Olive Olil or Coconut oil
Topping
-
3 tbsp
tomato paste
-
50 grams
fresh mozzarella
-
50 grams
red onion sliced
-
50 grams
Cherry tomatoes halved
-
1 pinch
Oregano Dried
-
1 Pinch
chili flakes
-
5 leaves
basil
Servings: people
Instructions
With a fork, break the sweet potato and mix with the egg
Add the oat flour and mix well
Add the tsp of Olive oil.
When everything is well mixed, put a baking paper on a tray, and make sure that you make a thin layer from the dough.
Bake at 180° for 10 minutes
Take out of the oven. Turn it over and put the rest of the ingredients.
Please place it back on the oven until ready—around 10 minutes.