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Guest Post: Rustic Caramelized Onion & Root Vegetable Pie from Om Nom Ally

Rustic-Caramelised-Onion-&-Root-Vegetable-Pie- Gluten-free, Dairy-free

Dear friends, I’m delighted to introduce you to Ally, from the beautiful site Om Nom Ally. Ally and I ‘met’ recently through our blogs, and I’ve just loved learning about her tasty recipes and lovely blog. And, I’m so happy to have made a new Aussie friend! When I was thinking about who to ask for a guest post, Ally immediately came to mind. She has prepared a delicious rustic root vegetable pie for you and as soon as she emailed it to me, I couldn’t wait to share! I’m also thrilled that she used almond flour in this recipe as I think it’s a great flour to use if you’re gluten-free (I just haven’t been able to feature any almond recipes because I need to avoid it for awhile). Definitely give this gluten-free, dairy-free recipe a try. Enjoy!

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Rustic Caramelised Onion & Root Vegetable Pie (Gluten-free, Dairy-free)
by Ally from Om Nom Ally

Serves 6 as a starter or 4 as a main with side dishes

Ingredients
500g sweet potato, washed and cut into 2cm cubes (about 2 cups of cubed sweet potato, or 1 pound in weight)
2 medium carrots, washed and cut onto 2cm cubes
1 tbsp olive oil
2 tsp mixed dried herbs
2 tbsp oil/coconut oil
1 medium red onion, halved and sliced thinly
1 tbsp balsamic vinegar (or balsamic-style coconut vinegar)
1 tbsp coconut sugar (or other unrefined sugar)
2 cups almond meal
1 tsp celtic sea salt
2 tbsp coconut oil, melted
1 organic, free range egg
Garnish: a sprig of rosemary or garlic bulbs

Rustic-Caramelised-Onion-&-Root-Vegetable-Pie- Gluten-free, Dairy-free
Instructions
- Preheat oven to 200C and place sweet potato, carrot and garlic on a baking tray. Drizzle with 1 tbsp olive oil and sprinkle with mixed dried herbs. Bake for 40 minutes or until tender. Remove tray from oven and put aside to cool.
- Heat 2 tbsp oil in saucepan and cook onion over medium heat for 10 minutes or until softened and translucent. Add the vinegar and sugar and cook for a further 15 minutes or until onion is caramelised. Remove the pan from the heat and allow to cool completely.
- Combine almond meal and salt in a food processor, then add coconut oil and egg and pulse until mixture comes together and forms a ball.
- Preheat oven to 200C. Place dough ball on a piece of baking paper and flatten slightly. Place another sheet of baking paper on top of dough and gently roll out. Alternatively, place on baking paper and press with palms of the hands into a thin, flat, round shape. Place pastry round on a baking tray.

- Combine the cooked vegetables in a large bowl, squeezing the garlic flesh out and mixing it through the sweet potato, carrots and onions. Spoon the vegetables onto the pastry, leaving a 4cm border and gently fold over the excess to encase the filling. Bake for 30 minutes or until pastry is golden and crisp. Garnish if desired. Enjoy!

About the Author:

alison murray bio from Om Nom Ally
Ally is a student naturopath and an advocate of real food diets. Through her website (Om Nom Ally) Ally promotes whole-health wellness with wholefood recipes and natural remedies. She also hosts the “Smoothie OTW” community blogging event that celebrates the consumption of wholefood beverage recipes including smoothies, juices, herbal teas and fermented beverages.
Ally’s Social Media -

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Comments

  1. Yum! This looks super, Ally ♥
    Marianne recently posted…Chocolate Mint SmoothieMy Profile

  2. This looks delicious! So glad to find your blog!
    Laura recently posted…Five things Friday: My (real) Christmas ListMy Profile

  3. This looks like comfort food at its finest. I’m currently taking a break from eggs, but I’m saving this recipe for when they’re back in my life! ;)
    Brianne recently posted…Paleo Holiday Sushi RollsMy Profile

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