400grams buckwheat flour
100ml coconut oil
Preheat oven to 180°. Line a 20cm round pie dish with baking paper or spray well a non stick pie dish which has a removable base.
Place the flour and coconut oil into a food processor add 120ml water and blitz till it resembles bread crumbs, keep adding water until the dough comes together.
Tip the dough onto a bench and knead lightly, roll the pastry to a thickness of 3mm.
Carefully line the tin with the pastry, pressing gently into the corners. Refrigerate for 30 minutes then bake in oven until golden.
1 clove garlic, peeled and chopped
3 good handfuls fresh basil leaves
1 medium handful sunflower seeds
50grams Parmesan cheese, grated (optional)
3/4 cup extra virgin olive oil
Juice of 1 small lemon
Place all the ingredients into a food processor
and blitz until well combined.
300grams eggplant, cut into 1cm cubes
100grams mushrooms, sliced thinly
Salt and pepper
700grams cauliflower, roughly chopped
100grams parsley leaves
3 cloves garlic, peeled
150grams onion, peeled and diced
Place the eggplant and mushrooms onto a baking tray and drizzle with olive oil and salt. Cook in oven for 10-15minutes until it softens and golden in colour.
Into a food processor place the cauliflower, parsley, garlic, onion and eggs and blitz until it becomes a coarse paste.
Pour into the pastry base, keeping a spoonful aside, then fold the pesto through the cauliflower mixture, Arrange the cooked mushrooms and eggplant on top, add the remaining cauliflower mix, place into the oven to cook for 20 minutes until set and firm to the touch.