Autumn pie made from chickpea flour
7 servings
70 minutes
Chickpea flour autumn pie is a true embodiment of warmth and coziness on cool days. Its origins trace back to European cuisine, where the balance of flavors and the benefits of natural products are valued. The base of the pie consists of fragrant green apples and sweet carrots, complemented by hints of orange zest and a delicate honey aftertaste. Chickpea flour gives it an unusual texture—soft yet slightly crumbly, creating an interesting contrast. This pie is perfect for family tea gatherings, cozy autumn evenings, and even as a healthy treat for children. Its harmonious flavor makes it a great addition to a cup of hot tea or coffee, and thanks to its natural ingredients, it is not only tasty but also healthy. Try it and feel the autumn magic in every bite!
1
We clean the carrots and apples, grate them on a fine grater, and add orange zest to the mixture.
- Carrot: 3 pieces
- Green apples: 3 pieces
- Orange zest: to taste
2
In a deep bowl, beat the eggs with a mixer until frothy. Add our fruit-vegetable mixture, beat again until smooth, season with salt, and add stevia to taste (if the apples and carrots are not too sweet or if you prefer it sweeter).
- Chicken egg: 4 pieces
- Sea salt: pinch
- Stevia extract: to taste
3
Pour in the oil while continuing to whisk. That's it, we no longer need the mixer.
- Olive oil: 30 ml
4
Sift both types of flour with the baking powder, add to the mixture, and mix gently. Our dough has the consistency of thick sour cream.
- Chickpea flour (gram flour): 110 g
- Wheat flour: 40 g
- Baking powder (raising agent): 20 g
5
Add honey and mix again.
- Honey: 2 tablespoons
6
Preheat the oven to 180 degrees, grease the pie dish well with butter or line it with parchment paper.
- Olive oil: 30 ml
7
We send the pie to the oven for about 50 minutes, checking readiness with a wooden stick — it should not be wet.
