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Ingredients
Gluten-free Pastry
- 150 g almond flour (see tip)
- 120 g buckwheat flour
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp fine sea salt
- 1 Tbsp ground linseed
- 3 - 4 ½ Tbsp water
- 1 Tbsp olive oil, plus extra for greasing
Filling
- 240 g tinned artichoke hearts, drained, halved
- 100 g sun-dried tomatoes in oil, drained, roughly chopped
- 50 g fresh baby spinach
- 5 sprigs fresh basil, leaves only
- 3 Tbsp nutritional yeast flakes
- 1 tsp dried oregano
- 1 pinch dried chilli flakes
- 1 ½ tsp fine sea salt
- 2 pinches ground black pepper
- 400 g firm tofu, pressed for 15 minutes (see tip), then broken in pieces
- 1 Tbsp almond milk
- 3 garlic cloves
- 100 g onions, quartered
- 20 g olive oil
- Nutrition
- per 1 slice
- Calories
- 2027 kJ / 488 kcal
- Protein
- 23 g
- Carbohydrates
- 22 g
- Fat
- 31 g
- Saturated fat
- 4 g
- Sodium
- 967 mg
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