20 Healthy pies and functional nutrition methods
20 Healthy Pies
Functional Crust Protocols and Nutrient-Dense Fillings for Optimal Health
01. Chickpea Spinach Pie
- 1.5 cups chickpea flour
- 2 cups fresh spinach
- 3 eggs
- Feta crumbles
1. Prepare the crust with flour and water. 2. Sauté spinach and mix with eggs. 3. Fill the crust and bake at 180°C for 25 mins.
02. Almond Crust Pumpkin Pie
- 2 cups almond flour
- 1.5 cups pumpkin puree
- 2 eggs
- Cinnamon
1. Press almond dough into the pan. 2. Blend puree with eggs and spice. 3. Bake at 170°C for 35 mins.
03. Whole Wheat Apple Pie
- 2 cups whole wheat flour
- 3 sliced green apples
- 1 tsp cinnamon
1. Prepare dough with olive oil and flour. 2. Layer apples with cinnamon. 3. Bake until golden.
04. Low-Carb Zucchini Quiche
- 2 shredded zucchinis
- 4 eggs
- 1/2 cup heavy cream
1. Use zucchini as the base. 2. Pour egg mixture over it. 3. Bake for 30 minutes at 180°C.
05. Sweet Potato Chicken Pie
- 2 cups mashed sweet potato
- 1 cup shredded chicken
- Leeks and peas
1. Line the pan with potato mash. 2. Fill with chicken and veggies. 3. Cover with more mash and bake.
06. Cauliflower Crust Ricotta Tart
- 2 cups cauliflower rice
- 1 cup ricotta cheese
- 1 egg
- Fresh herbs
1. Bake the cauliflower crust first. 2. Top with seasoned ricotta. 3. Bake for 10 more minutes.
07. Broccoli & Feta Phyllo Pie
- 2 sheets whole grain phyllo
- 3 cups steamed broccoli
- 50g feta
1. Layer phyllo with light olive oil. 2. Fill with broccoli and cheese. 3. Bake until crispy.
08. Walnut & Berry Galette
- 1.5 cups buckwheat flour
- 1 cup walnuts
- Mixed berries
1. Fold the dough edges over the berries. 2. Sprinkle with walnuts. 3. Bake for 25 minutes.
09. Quinoa Vegetable Pie
- 2 cups cooked quinoa
- Bell peppers and snap peas
- 3 eggs
1. Mix quinoa with eggs to form a “dough”. 2. Fill with sautéed veggies. 3. Bake at 180°C.
10. Mushroom & Thyme Tart
- 1.5 cups rye flour
- 3 cups sliced mushrooms
- Fresh thyme
1. Prepare a rye base. 2. Sauté mushrooms with thyme. 3. Bake until edges are firm.
11. Oat Crust Blueberry Pie
- 2 cups rolled oats
- 2 cups blueberries
- 1 tbsp lemon juice
1. Press oat mixture into the pan. 2. Fill with berries. 3. Bake at 180°C until berries burst.
12. Lentil Shepherd’s Pie
- 1 cup red lentils
- 1 cup peas
- Potato and cauliflower mash
1. Cook lentils in broth. 2. Top with veggie mash. 3. Bake until top is browned.
13. Cashew Cream Veggie Tart
- 1 cup soaked cashews
- Nutritonal yeast
- Seasonal vegetables
1. Blend cashews into a cream. 2. Pour over vegetables in a whole grain crust. 3. Bake.
14. Eggplant & Miso Pie
- 1 large eggplant
- 1 tbsp miso paste
- Ginger and garlic
1. Roast eggplant with miso. 2. Fill a savory crust. 3. Bake at 180°C.
15. Dark Cocoa Avocado Pie
- 2 ripe avocados
- 1/2 cup dark cocoa
- Walnut base
1. Press walnuts into the pan. 2. Blend avocado and cocoa. 3. Chill for 4 hours.
16. Salmon & Dill Tart
- 150g smoked salmon
- 3 eggs
- Fresh dill
1. Fill a whole grain crust with salmon and dill. 2. Pour whisked eggs over. 3. Bake.
17. Roasted Tomato Caprese Pie
- 3 tomatoes
- 100g buffalo mozzarella
- Fresh basil
1. Roast tomatoes. 2. Layer with cheese and basil in a crust. 3. Bake until melted.
18. Asparagus & Goat Cheese Tart
- 1 bunch asparagus
- 50g goat cheese
- Almond flour base
1. Bake the base. 2. Top with asparagus and cheese. 3. Bake for 15 minutes.
19. Chia & Lemon Curd Pie
- 1/4 cup chia seeds
- 1/2 cup lemon juice
- Oat crust
1. Thicken lemon juice with chia seeds. 2. Pour into an oat crust. 3. Refrigerate.
20. Tofu & Leek Pot Pie
- 200g firm tofu
- 2 large leeks
- Vegetable gravy
1. Sauté leeks and tofu. 2. Fill ramekins and cover with a thin crust. 3. Bake at 190°C.
