*Serves 8-10 Utensils: 11: large skillet
INGREDIENTS: 1 cup frozen peas
1 cup frozen corn
3 stalks celery
2 large carrots
1 large onion
6 cloves garlic
1 cup coconut cream
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried parsley
2 tsp each salt and pepper
Biscuit Crust:
2.5 cups flour
3 teaspoons sea salt
1 tablespoons baking powder
½ cup raw sugar
½ cup of organic non dairy milk (rice milk is my preference)
3 chia eggs (1 chia egg = 1 tbsp chia 2 tbsp water)
½ cup melted coconut oil.
INSTRUCTIONS:
Mix all crust ingredients.
Generously flour work space then roll dough flat, about 14” wide and ¼ inch to ½ inch thick, place into 11” skillet. In a separate bowl, mix all filling ingredients, combine coconut cream with seasonings and pour over veggies.
Add filling on top of crust and cook Medium-Click-Low until crust is golden on bottom and veggies are tender!
Scoop Serve and enjoy!
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