Moroccan Vegetable Pie – Gluten Free crust filled with lima beans, kidney beans, black eyed peas & chick peas cooked in Moroccan spices & fresh coriander.
Ingredients: GF pastry (gluten free flour (rice flour, chickpea flour, tapioca starch), water, vegetable oil shortening (including palm oil, water, salt, emulsifiers (471, 322 (soy derived)), antioxidant (307b (soy derived)), preservative (202), acidity regulator (330), xanthan gum, glucodelta lactone, sugar, sodium bicarbonate), lima beans, chickpeas, black eyed beans, kidney beans, potato, onion, garlic, coriander, non-GMO canola/olive oil, chilli flakes, cumin ground & seeds, caraway seeds, turmeric, organic raw sugar, thyme, tomato paste, cherry tomatoes, lemon juice, coriander leaves, salt, pepper.
Allergen: Soy.
Made in Australia using 93% Australian ingredients
Store in Freezer.
Oven Bake 160°C for 15-20 mins (from defrosted).
GLUTEN FREE
