Vegetable Pie & GF Dumplings

Biscuit Ingredients

1 cup of brown rice flour

1/2 corn flour

1/2 cup of corn startch

2tsp baking powder

1tsp xanthum gum

1/2 tsp salt

1/4 cup soften palm oil

1 cup of rice milk or water

2 eggs (substitute)

Biscuit Directions

• Preheat oven to 350 degrees
• Mix dry ingredients. Add and mix wet ingredients. Stir until smooth. Make as drop biscuits on a lightly greased pan. Bake 18-20 min.
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Filling Ingredients

• 2 cup sliced carrots
• 1 1/2 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup palm oil
• 1 chopped onion
• 1/3 cup buckwheat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 1/2 cups vegetable broth
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Directions

Preheat oven to 425 degrees F (220 degrees C.)

1. In a saucepan, combine carrots, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the vegetable mixture in bottom of a casserole dish. Add peas. Pour hot liquid mixture over.
3. Place cooked biscuits on top of mixture.
4. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.