Bez jaja, bez mleka, bez glutena; pogodna za hipotireozu; lako svarljiva*.
Sastojci: za testo - kora: 150 g heljdinog brašna, 50 g brašna od ovsa (bez glutena) ili kukuruznog brašna, 1 kašika maslinovog ulja, prstohvat soli, oko 100 ml mlake vode (dodavati postepeno dok se ne dobije mekano testo); za fil: 200 g sitno seckanog pilećeg belog mesa (ili mesa sa bataka i karabataka bez kože), 1 veći praziluk, sitno seckanog (ili mladi luk), 1 manja šargarepa (rendana), maslinovo ulje ili bundevino ulje; začini: ½ kasicice kurkume u prahu, ½ kasicice suvog origana, ½ kasicice suvi majoran, ¼ kasicice bibera, ⅓ kasicice soli, 30 ml biljnog jogurta (ovseni jogurt ili kokosov jogurt).
Priprema:
1. U većoj činiji pomešaj heljdino i ovseno ili kukuruzno brašno sa prstohvatom soli.
2. Dodaj maslinovo ulje i postepeno mlaku vodu, mešajući drvenom kašikom ili rukom, dok se ne formira mekano i elastično testo.
3. Oblikuj kuglu, prekrij krpom i ostavi da odmori 10–15 minuta.
4. U tiganju zagrej ulje, dodaj sitno seckani praziluk i rendanu šargarepu, kratko proprži dok povrće ne omekša (2–3 minuta).
5. Dodaj seckano pileće meso i prži dok meso ne postane belo i potpuno kuvano (oko 7-10 minuta).
6. Začini fil kurkumom, origanom, majoranom, biberom i soli, dobro promešaj.
7. Skloni sa vatre i umešaj biljni jogurt kako bi fil bio sočan.
8. Zagrej rernu na 180°C.
9. Testo razvuci ili prstima utisni u podmazan pleh (oko 20×20 cm) formirajući tanku koru.
10. Rasporedi fil ravnomerno preko testa.
Po želji, možeš prekriti tankim slojem testa ili ostaviti otvorenu pitu.
11. Pecite u prethodno zagrejanoj rerni 25–30 minuta, dok kora ne postane zlatno-smeđa.
12. Pitu izvadi iz rerne, ostavi 7 do 10 minuta da se malo prohladi.
13. Seći na parčiće i poslužiti.
Poslužite uz:
Sveža salata od krastavca i maslinovog ulja
Ili kiselo povrće (ako ti prija)
Za koga je ova pita idealna i zašto?
1. Osobe sa hipotireozom:
- lako svarljiva, bogata proteinima iz pilećeg mesa.
- bez mleka i jaja → smanjuje opterećenje organizma
- heljda i ovseno brašno su nutritivno bogati, ali ne opterećuju metabolizam
2. Osobe sa celijakijom ili osetljivošću na gluten:
- pita je bez glutena, pa je pogodna za svakodnevnu ishranu
- heljdino i ovseno ili kukuruzno brašno su sigurni zamenski izvori ugljenih hidrata
3. Vegani i osobe sa alergijama na mleko i/ili jaja:
- potpuno bez životinjskih proizvoda u kori i filu (ako se koristi biljni jogurt)
- pogodno za osobe sa laktoznom intolerancijom ili alergijama na jaja
4. Osobe sa problemima digestivnog sistema:
- lako svarljivo povrće i nemasno meso smanjuju rizik od nadimanja
- blagi začini doprinose aromi bez iritacije creva
- pogodno za osobe sa IBS, Hronom ili kolitisom
5. Osobe koje žele lagan, niskokaloričan, hranljiv obrok:
- sadrži proteine, minerale i vitamine, ali je niskomasno i blago začinjeno
- idealno za ručak ili večeru kada želite da obrok bude sit i lagan
6. Osobe koje drže antiupalnu dijetu:
- kurkuma i maslinovo ili bundevino ulje imaju antiupalna svojstva
- izbegavanje mleka, jaja i glutena smanjuje potencijalne upale u organizmu.
Without eggs, without milk, without gluten; suitable for hypothyroidism; easily digestible*.
Ingredients: for the dough - crust: 150 g of buckwheat flour, 50 g of oat flour (gluten-free) or corn flour, 1 tablespoon of olive oil, a pinch of salt, about 100 ml of lukewarm water (add gradually until a soft dough is obtained); for the filling: 200 g of finely chopped white chicken meat (or skinless drumstick and thigh meat), 1 large leek, finely chopped (or spring onion), 1 small carrot (grated), olive oil or pumpkin oil; spices: ½ teaspoon of powdered turmeric, ½ teaspoon of dry oregano, ½ teaspoon of dry marjoram, ¼ teaspoon of pepper, ⅓ teaspoon of salt, 30 ml plant-based yogurt (oat flakes yogurt or coconut yogurt).
Preparation:
1. In a large bowl, mix buckwheat and oat or corn flour with a pinch of salt.
2. Add olive oil and gradually warm water, mixing with a wooden spoon or by hand, until a soft and elastic dough is formed.
3. Form a ball, cover with a cloth and leave to rest for 10-15 minutes.
4. Heat oil in a pan, add finely chopped leek and grated carrot, fry briefly until the vegetables are soft (2-3 minutes).
5. Add chopped chicken meat and fry until the meat becomes white and completely cooked (about 7-10 minutes).
6. Season the filling with turmeric, oregano, marjoram, pepper and salt, mix well.
7. Remove from heat and stir in plant-based yogurt to make the filling juicy.
8. Heat the oven to 180°C (356 F).
9. Roll out the dough or press it with your fingers into a greased baking sheet (about 20×20 cm) to form a thin crust.
10. Spread the filling evenly over the dough.
If desired, you can cover with a thin layer of dough or leave the pie open.
11. Bake in the preheated oven for 25–30 minutes, until the crust is golden brown.
12. Remove the pie from the oven, leave for 7 to 10 minutes to cool slightly.
13. Cut into slices and serve.
Serve with:
Fresh cucumber and olive oil salad
Or pickled vegetables (if you like)
Who is this pie ideal for and why?
1. People with hypothyroidism:
- easily digestible, rich in protein from chicken meat.
- without milk and eggs → reduces the load on the body
- buckwheat and oat flour are nutritionally rich, but do not burden the metabolism
2. People with celiac disease or gluten sensitivity:
- the pie is gluten-free, so it is suitable for everyday consumption
- buckwheat and oat or corn flour are safe alternative sources of carbohydrates
3. Vegans and people with allergies to milk and/or eggs:
- completely without animal products in the crust and filling (if plant-based yogurt is used)
- suitable for people with lactose intolerance or egg allergies
4. People with digestive system problems:
- easily digestible vegetables and lean meat reduce the risk of bloating
- mild spices contribute to the aroma without irritating the intestines
- suitable for people with IBS, Crohn's or colitis
5. People who want a light, low-calorie, nutritious meal:
- contains proteins, minerals and vitamins, but is low-fat and mildly spicy
- ideal for lunch or dinner when you want the meal to be full and leisurely
6. People following an anti-inflammatory diet:
- turmeric and olive or pumpkin oil have anti-inflammatory properties
- avoiding milk, eggs and gluten reduces potential inflammation in the body.
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