Lakror me Kungull Summer Squash Pie

Servings: 4

Ingredients

• 2 Squash
• 2 flax egg (1 Tbsp ground flax + 3 Tbsp water per egg), WFPB substitution: originally 'Eggs'
• 10½ ounces Flour
• ¼ teaspoon Baking Powder
• Splash water sauté or vegetable broth, WFPB substitution: originally 'Olive Oil'

Method

1. Preparation In a mixing bowl mix together the summer squash, sugar, flax egg (1 Tbsp ground flax + 3 Tbsp water per egg) and baking soda.
2. Add the flour and continue to mix, you are looking for a thick sticky mixture.
3. Add a bit more flour if the mixture is still thin and slightly runny.
4. In a large round baking tray (about 2 inches deep) rub some water sauté or vegetable broth over the base and edges.
5. Scoop the mixture onto the tray and spread out evenly, then pour a small amount of water sauté or vegetable broth onto you hand and rub it in circles gently over the top of the mixture.
6. This should flatten it and leave it with a slightly shiny glossing.
7. Cooking Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.
8. Serving Leave to cool before slicing into squares and serving.

Adapted from TheMealDB