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Tempo de preparo:
70
min.
Rendimento
8
porções
Dough ingredients:
- 300g of cooked chickpeas
- 2 tablespoons of MCT
Protein filling ingredients:
- salt and spices (dehydrated parsley, fine herbs) to taste
- A measuring spoon of ISOFORT® WPI Taste NEUTRAL
- 1 jar of light ricotta cream (250g)
Preparation mode:
- Soak the chickpeas for 12 hours and cook in a pressure cooker for 15 minutes;
- Then place the cooked chickpeas in the processor along with the MCT and beat until a homogeneous mass, in the consistency of “empadão” dough (rotten dough);
- Line a false-bottomed pan with the dough, bake at 180°C for 15 minutes;
- For the filling, mix the spices, light ricotta cream and the ISOFORT® WPI Taste NEUTRAL;
- Remove the dough from the oven and fill it with the protein mixture;
- Roll out the remaining dough between two sheets of baking paper, cover the pie and return to the oven for 20 minutes at 180°C.
Tempo de preparo:
70
min.
Rendimento
70
porções
Preparation time:
70
min.
Yield
8
servings
PORTION
AMOUNT
Energy value
133
kcal
Carbs
11
g
Proteins
9
g
Total fats
6
g
Dietary Fibers
3
g
Sodium
102
g
Protein chickpea pie
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