INGREDIENTS
2 tbsp
extra virgin olive oil
1
russet potato, unpeeled & diced
4
carrots, diced
2
celery stalks, diced
3 cups
frozen broccoli florets
1/2 cup
frozen peas
1/2 cup
frozen corn
1
onion, diced
4 cloves
garlic, minced
4 cups
low sodium veggie broth
1/2
heaping teaspoon ground sage
1/2
heaping teaspoon ground thyme
1 tsp
sea salt
1/2 tsp
black pepper
1/2 cup
coconut milk (from a can)
1/4 cup
unbleached all purpose flour (can sub with cornstarch)
SPELT FLOUR CRUST
1 cup
unbleached all purpose flour
1/2 cup
spelt flour*
1/2 cup
unrefined coconut oil, (solid & chilled)*
2 tsp
organic cane sugar
1/2 tsp
sea salt
7 tbsp
ice water