Lovely cheese pie with eggy texture, very tasty!
1 cup barley, soaked
1 cup buckwheat flour (from buckwheaties)
1 dstspoon fresh rosemary or 1tsp dried sage
1/2 red bell pepper
1 clove garlic
1/2 tsp oregano
1 dsstspn olive oil
salt to taste
1 cup pine nuts
juice from 1/2 lemon
2tsp cider vinegar
1/2 tsp turmeric
sliced bell pepper
Process all the ingredients for the crust in your food processor until you have a dough. Spread out on a teflex sheet with your hands into a circle. Dry at 145 for about an hour when the top feels dry. Flip over by covering with another tray lined with teflex sheet. Now you are ready to top with sauce, veggies and cheese.
Chop the veggies for the sauce and blend them with the rest of the ingredients in the blender adding a little water. You want it be fairly thick, not runny. Pour onto your crust.
Choose selected veggies you have on hand and layer on top of the sauce. Add a drizzle of olive oil.
Blend the nuts with the spices, juice and salt and a little water to make a thick cream. Pour over vegetables or just drizzle a little if you want less. Sprinkle with paprika and black pepper. Return to the dryer for a further hour at 145 and then turn down to 115 for the remaining time. It took me a total of 2 hours to have this delicious pie ready for dinner.