WHEAT-FREE SARDINE PIE IN A BLENDER

This blender sardine pie is sure to satisfy your hunger and bring joy to parties and celebrations.

A practical recipe for a simple and fluffy sardine pie with vegetables and boiled egg.

In addition to being very practical, you also you can freeze it, so you have a healthy snack whenever you need it.

And if you still want, you can eat with a salad for a balanced and nutritious meal.

SIMPLE SARDINE PIE NO WHEAT

This is a quick and easy recipe, you separate all the filling ingredients, mix the dough in a blender and then just mix everything together and bake.

A blender sardine pie recipe perfect for all occasions.

In this recipe we do not use wheat flour, you will combine the rice flour with the buckwheat flour and the sweet cassava starch.

If you can't find buckwheat flour, you can use wheat flour. quinoa instead or even oat flour.

But oats absorb a little less of the liquids in the recipe, so I suggest using 2 more tablespoons of rice flour, if you choose this option.

And if by any chance you don't know, buckwheat flour It has nothing to do with common wheat flour, is a nutritious gluten-free flour.

SARDINE PIE IN A BLENDER WITH EGG

I created this blender sardine pie recipe to please my husband who is addicted to sardines!

He told me that his mother always made sardine pie with egg, and so I added 2 boiled eggs in the filling.

But what you should keep in mind is that this recipe includes 3 cups of filling, so the balance of dough and filling is well proportioned.

You can vary the filling a lot, the most important detail is be careful with very watery vegetables, as these release water into the dough.

This excess moisture ends up ruining the structure of the dough and it doesn't taste as good.

So be careful with vegetables like tomatoes, zucchini, peppers, chayote, etc., use them in smaller quantities in the blender sardine pie.

See other filling options:

• 2 cans of sardines (150 g drained) + 1/2 x grated carrot + 1/2 x chopped cauliflower + 1/2 can of corn + parsley
• 1 x shredded chicken + 1/2 x chopped hearts of palm + 1/2 x chopped onion + 1/2 x grated mozzarella + 1/2 can corn + oregano
• 1 x sautéed ground beef + 1/2 x broccoli + 1/2 x chopped bell pepper + 1/2 x grated carrot + ground cumin + coriander

SARDINE PIE IN A BLENDER

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• Author: Chef Susan Martha
• Total Time: 40 minutes
• Yield: 12 portions 1x

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Description

This sardine pie is fluffy, tasty, nutritious and very filling, vary the fillings and create new versions!

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Ingredients

Scale 1x2x3x

MASS

• 4 eggs
• 1/4 cup olive oil (60 ml)
• 1/2 teaspoon salt (2,5 g – if you don’t use olives, use 1 teaspoon of salt 5g)
• 1 tablespoon apple cider vinegar
• 1 tablespoon chimichurri, oregano, marinade, etc.
• 1/2 cup rice flour (67 g)
• 1/2 cup buckwheat flour (67 g)
• 1/2 cup sweet cassava starch (60 g)
• 1 tablespoon baking powder (15 g)

FILLING

• 2 cans of sardines (250 g – drained weight 150 g)
• 2 chopped boiled eggs
• 1 small chopped tomato (90 g)
• 1/2 onion (100 g)
• 1/2 can of corn (85 g)
• 18 chopped pitted olives (80 g)
• Chopped green seasoning to taste (basil, parsley, chives, coriander)

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Instructions

1. Grease a 20 x 30 cm shape with a little oil and sprinkle rice flour.
2. Preheat oven to 180º C.
3. Process the wet ingredients of the dough until you have a uniform dough.
4. Add the flours, stir with the spatula to help the blender process. Process until you obtain a smooth and uniform dough.
5. Place the dough in a bowl and add the filling, mix well, then add the yeast and mix quickly.
6. Transfer the dough to the pan and bake in a preheated oven for approximately 30 minutes. Do the toothpick test; when it comes out clean, it's ready.
7. Wait for it to cool before eating.

Notes

• The eggs in the dough are not replaceable.
• You can swap the buckwheat flour for quinoa flour or oat flour, if using oats, add 2 tablespoons more rice flour to compensate for moisture absorption.
• Use approximately 3 cups of filling, use vegetables from the fridge, but don't overdo it with very watery vegetables, such as tomatoes, zucchini, peppers, chayote, etc.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Blender
• Cuisine: Brazilian

Nutrition

• Serving Size: 12
• Calories: 168
• Sugar: 1.3 g
• Sodium: 278 mg
• Fat: 9.9 g
• Saturated Fat: 1.9 g
• Unsaturated Fat: 7.4 g
• Trans Fat: 0 g
• Carbohydrates: 13.2 g
• Fiber: 1.3 g
• Protein: 7.7 g
• Cholesterol: 110.8 mg

SEE OTHER PRACTICAL AND DELICIOUS SALTY RECIPES

• Pan-Fried Sardine Pie

• Omelette in the Airfryer

• Simple Salty Cake

I hope you enjoyed this blender sardine pie recipe and that you make it often at home!

When you make the recipe for this simple and fluffy sardine pie at home, tell me what you thought by leaving a comment below.

You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!

To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipes Click here!

Learn 10 new recipes for Gluten-Free and Lactose-Free Fine Desserts in my exclusive online course clicking here!

To check out 10 unique recipes for moldable breads, check out my Gluten-Free Artisan Bread Course clicking here!

Check out the inclusive online course on Skillet Breads, gluten-free, dairy-free, egg-free, xanthan gum-free and sugar-free clicking here!

If you love gluten-free and lactose-free recipes that really work the first time you try, you'll love the booklet with 51 original recipes from Amor Pela Comida. Click here to purchase!

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