Ingredients:
For the base, see the recipe of the raw sprouted buckwheat bread.
Fill the pie molds with the raw bread sprouted buckwheat dough (Put a small sheet of baking paper on the bottom first), and spread well on the sides.
Dry in the dehydrator for few hours.
When the dough has taken the shape of the mold remove the mini pie crusts (grabbing the parchment paper), place them on a tray and let them dry in dehydrator for other few hours, until the baking paper can be easily removed/peeled.
For the filling:
- 1 avocado
- 1-2 cups chopped celery branch
- 1 tsp lemon juice
- 1 garlic clove
- Sea salt to taste
- 1 small piece of ginger
- 1/2 teaspoon turmeric powder
- 1-2 cups of fresh spinach leaves, chopped (to be added to the filling after blending the first 7 ingredients).
Fill the mini pie crusts with this mixture.
Sprinkle some paprika and dried dill on top.
Garnish with black olive slices.
