how to make gluten-free broccoli blender pie

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Another savory pie suggestion to vary your menu is a delicious dough and still gluten-free and meat-free. You need to try it. Come with me!

PORÇÕES12 slices

4 units of Eggs

1 and 1/2 cups of Milk 12.17 fl oz (360 mL)

3 tbsp of Butter or margarina4.23 oz

1 and 1/2 cups of Salt 0.46 oz (7 g)

1 cup of Rice Flour 4.94 oz (140 g)

1 and 1/2 oz of Oats 4.23 oz (120 g)

1 tbsp of Baking Powder 0.53 oz (15 g)

3 cups of Broccoli chopped and pre-cooked 9.52 oz (270 g)

2 cups of Carrot chopped and pre-cooked 9.17 oz (260 g)

Salt to taste

Oregano to taste

7.05 oz of Mozzarella Cheese grated(200 g)

Dough
1
Place the eggs, milk, butter, and salt in the blender and blend for 1 minute
2
Add the rice flour and oats and blend a bit more
3
Remove from the equipment and add the baking powder, stirring with a whisk
Filling
1
In a dish, add the broccoli, carrot, and season with salt and oregano, mix well
Assembly
1
Pour half of the batter into a greased and floured 9.05 inch x 13.38 inch (23 cm x 34 cm) rectangular pan, then add the vegetable filling, followed by the grated mozzarella cheese, and finish with the remaining batter
2
Bake in a preheated 392°F (200ºC) oven for about 45 minutes

Tips:

- Shelf Life: 5 days in the refrigerator.If you want to freeze it, you can store it for up to 90 days in the freezer.