The Nutty Butcher

Last time I made oven baked butternut squash I was left with a lot of filling (beans, tofu, scooped out butternut squash), and this I baked into a savory leftover pie. To say the least, this leftover pie requests its own post. I make it that often.

It´s so easy to throw together a crust, fill it with whatever you have in the fridge and bake the shit out of it.

Let´s do it.

Preparation time: 35 min

Servings: 5-6

Equipment: pie pan

Ingredients

• 4-5 dl almond flour
• 2 tbsp olive oil
• 1 egg
• 1 tsp salt
• black pepper

Here is how to make the pie crust

1. heat oven to 175 C
2. grease the pan with olive oil
3. mix almond flour, olive oil, egg, salt and a sprinkle of black pepper together
4. add about 0,5 – 1 dl water until the dough is smooth but firm
5. mold dough onto pie pan
6. bake in oven for about 4 min
7. add filling of choice
8. bake for another 25-30 min

This recipe doesn´t come with nutritional count as the filling varies, and may be chosen based on how strictly one is restricting carbs.