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Ingredients
  • subheading: For the crust:
  • 200 gr gluten free wholemeal brown millet flour
  • 100 gr gluten free potato starch (or other gf starch)
  • 1 teaspoon salt
  • 2.5 tablespoon ground flaxseed + 9 tablespoon water
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 120 gr margarine / vegan butter
  • subheading: For the filling:
  • 200 gr plant-based gluten free "cream cheese" or creamy cashew sauce (you can find the link to my recipe up in the post)
  • sliced pumpkin
  • sliced portobello mushrooms
  • red onion
  • salt, pepper, olive oil, ground rosemary
Steps
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