Pie Filling

• 3/4 cup diced onion
• 1 cup diced carrot
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon minced fresh rosemary
• 1 tsp ground turmeric
• 1 tsp minced garlic clove
• ¼ cup cassava or rice flour
• 1-2 cups vegetable broth
• ½ cup canned coconut milk
• 1 cup chopped broccoli
• 1 cup green peas, fresh or frozen
• 1 can white beans, drained and rinsed

Cracker Topping

• 1 box RW Garcia 3 Sweet Potato, Kale or Lentil Turmeric Crackers
• 2 eggs

1. Preheat oven to 350 degrees F
2. Add 2 tablespoons of cooking oil to a large saucepan over medium heat.
3. Then add onion, carrot, salt and pepper. Saute until onions are translucent, about 7 minutes.
4. Turn off heat and add the rosemary, garlic and cassava flour; stir together,
5. Whisk in coconut milk and one cup of broth, if the sauce is too thick, add more broth.
6. Add the broccoli, peas and white beans to the sauce.
7. Divide the mixture between 3 ramekins.
8. Add one full box of RW Garcia crackers to a food processor and pulse until powder.
9. Whisk eggs and add the ground crackers, stir together.
10. Add the egg & cracker mix to the top of the ramekins.
11. Set the ramekins on a baking sheet to catch any overflow and bake until the topping is lightly toasted and the filling is bubbly (about 20-25 minutes).
12. Let cool for 5 minutes before serving.