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Ingredients
Teig
- 250 g Weizenmehl Type 550
- 30 g Olivenöl
- 120 g Wasser
- ½ TL Salz
Topping und Fertigstellung
- 100 g Datteln, entsteint
- 100 g Cashewkerne
- 20 - 30 g Rucola
- 400 g Hokkaido-Kürbis, in Stücken
- 60 g Zwiebel, halbiert
- 2 Knoblauchzehen
- 20 g Olivenöl und etwas mehr zum Einfetten
- 10 g Zitronensaft
- ¾ TL Salz
- ¼ TL Pfeffer
- 5 g Madras-Curry-Pulver
- 150 g vegane Frischkäse-Alternative
- 20 g Agavendicksaft
- 100 g Feigen, frisch, in Scheiben oder geviertelt
- Nutrition
- per 1 Portion
- Calories
- 2845 kJ / 680 kcal
- Protein
- 17 g
- Carbohydrates
- 74 g
- Fat
- 38 g
- Saturated Fat
- 10 g
- Fibre
- 5.6 g
- Sodium
- 610 mg
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