Tapioca and vegetable pie

Fresh, flavoursome, and healthy. This pie can be served hot or cold with a crisp green salad. A great way of getting your 5+ a day. 

Cooking directions

• Lightly grease a 20 centimetre diameter shallow pie dish.
• Mix the tapioca and coconut cream thoroughly. 
• Press the tapioca and coconut mixture into the dish to form a thin crust.
• Arrange the baked beans, onion, mixed vegetables, cauliflower and broccoli in the base of the pie dish.
• Beat the eggs and pour over the vegetables.
• Decorate with sliced tomatoes. Sprinkle with a little pepper.
• Bake at 180°C for 40 minutes or until the pie has set and the crust is slightly browned.

Ingredients

3 cups fresh tapioca, finely grated

1/2 cup low-fat coconut cream

1 can baked beans (420 gram can)

1 medium onion, finely chopped

1 cup frozen mixed vegetables

1 cup cauliflower, chopped

1 cup broccoli, chopped

3 eggs

2 medium tomatoes, sliced

1 pinch black pepper