This savory dish doesn't only taste good on cold days.
If you're not the biggest souerkraut fan you could still love this; it's not too sour.
- 3P3 eggs
- 4P200 grams of feta cheese
- 5P166 grams of bacon
- 0.75C500 grams of cooked sauerkraut
- 5.75C307 grams of sweet potato
- 2C25 grams of cranberries
- 0.5C59 grams of onion
- 2C30 grams of oatmeal
- 1C304 grams of cauliflower
- 1F3 grams of olive oil
- 5F15 grams of almond flour
- 6F20 grams of sunflower seeds
How to cook
- Start with draining the liquid from the sauerkraut. Squeeze as much of it out as you can.
- Chop the onion and bake it shortly in a bit of olive oil, some garlic and salt & pepper.
- Add the bacon in pieces and bake them shortly.
- Dice the sweet potato and cook the pieces until they're soft.
- Cook the cauliflower as well until it's soft.
- Mash the sweet potato and cauliflower. You can use a hand blender or a fork.
- Add to a large bowl and mix the following ingredients with it: the sauerkraut, the eggs, the onions and bacon, the oatmeal, the cranberries and the almond flour.
- Add lots of (fresh) thyme and some salt and pepper.
- Put a bit of wax paper at the bottom of a cake tin and use a bit of olive oil to grease the sides.
- Scoop the pie mixture into the cake tin and press lightly.
- Crumble the feta cheese on top and add the sunflower seeds as well.
- Cook in the oven at 180 degrees for about 45 minutes.
- The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
- Use a skewer around the edges to make sure the pie doesn't stick to the cake tin when you open it.