Ingredients
Soil
- 220 g raw pecan nuts, soaked in water for 10 hours and dried in a dehydrator
- 50 g raw sprouted barley flakes
- 220 g dried buckwheat sprouts
- 2 medium-sized tomatoes
- 1 small onion
- 2 garlic cloves
- 3 tbsp balsamic vinegar
- pepper
- salt
- 1 tsp psyllium husk flour
Filling
- 1 medium-sized red cabbage, cut into thin strips
- 2 small apples, grated
- 2 thin stalks of leek, cut into fine rings
- 1 medium onion, finely chopped
- 1.5 tbsp thyme, freshly plucked
- 2 tbsp lemon juice
- 3 tbsp raw olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp raw vegetable stock
- ½ tsp cloves
- 1.4 tsp allspice
- 1.4 tsp pepper
- salt
Cream
- 180 g raw cashew nuts, soaked in water for 2 hours
- 3 tbsp lemon juice
- 150 ml water
- 3 tbsp yeast flakes
- 1 msp. nutmeg, grated
- Topping
- 20 pecan nuts, crumbled
Topping
- 20 pecan nuts, crumbled
PreparationPlace
all the
ingredients for the filling in a baking dish and knead well with your hands. Leave to marinate in the dehydrator for around six hours or longer. Knead again briefly from time to time. Process the barley flakes, dried pecans and buckwheat sprouts in a high-speed blender to make flour and then mix well in a food processor fitted with an S-insert. Blend the tomatoes, onions, garlic cloves and balsamic vinegar in a high-speed blender until smooth, then add to the flour in the food processor and mix well. Season to taste with pepper, salt and balsamic vinegar.
Add the psyllium husk flour and work well into the dough with your hands. Dust the tart tin with buckwheat flour. Press the pastry firmly into the tart tin with your hands, pulling up the edges. Make sure you work very carefully so that there are no holes in the dough later. Leave to set in the freezer for around four hours.
Rinse the cashew nuts thoroughly with cold water and then blend with all the other ingredients for the cream in a high-speed blender until smooth. Season to taste with lemon juice, yeast flakes, nutmeg and pepper. Carefully remove the frozen pastry from the tart tin. Set aside a few tablespoons of the vegetable filling and mix the rest with the cream.
Season to taste with thyme, cloves, allspice, nutmeg, pepper and salt. If the filling is too moist, stir in half a teaspoon of psyllium husk flour and leave to soak for ten minutes. Pour the vegetable filling into the tart tin and smooth it out. Top with the reserved vegetables and sprinkle with the chopped pecan nuts.
Ingredients for the recipe
Ingredients
- 400 g celery pomace (equivalent to 2-3 times 500 ml celery juice)
- 100 g ground linseed
- 75 g buckwheat, crushed
- 75 g hemp seeds, hulled
- 100 g sunflower seeds, whole
- 100 g onion
- 100 g stone chillies
- 2 tsp paprika powder
- 2 tsp marjoram, grated
- 1 tsp curry powder
- 1/2 tsp caraway, ground
- 1/2 tsp nutmeg
- 1 tbsp mustard
- 1 tsp salt
- ¼ tsp pepper
Preparation:
Ingredients for the recipe
Our actions
200 g (€24.75* / kg)
€4.95*
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