Gluten-free beetroot and kohlrabi tart w/ goats cheese and kale pesto
Molewas Kitchen
Molewas Kitchen
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Ingredients

  • 300 g of tapioca starch
  • 300 g of potato starch
  • 200 g of millet flour
  • 200 g of brown rice flour
  • 500 g of homemade gluten-free all-purpose flour
  • 2 pasture-reared eggs from Usana Farm
  • small handful of chopped rosemary and parsley
  • a dash of ethically sourced full-fat milk
  • 250 g of butter
  • Comrade Carrot
  • 500 g finely slices kohlrabi from the ERF 81 market at Tyisa Nabanye
  • 200 g goats feta
  • 100 g locally sourced grass-fed labneh
  • Organic Black Cumin Seeds to sprinkle
  • Crede Organic Olive Oil to drizzle

Instructions

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