Cheese Breakfast Pie
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(by Helen Dickey—we like this cold or hot)

crust:
Make a rather dry crust out of Hodgson Mills buckwheat flour plus shredded
coconut plus Spectrum organic palm oil shortening and a little water and pat
into a greased glass pie dish. I don’t measure, but I think it is about 1/2
cup flour, 1/2 cup coconut, two tablespoons shortening and less than a
tablespoon water. Pat so bottom and sides are mostly covered.

filling (whisk):
15 oz container of ricotta cheese
3 eggs
1/2 cup cream
1/2 teaspoon vanilla
1 Tablespoon confectioner’s sugar
1 Tablespoon Hodgson Mills buckwheat flour

Bake 375 until light brown on top and set.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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