Quiche with GF crust

Let me preface this post by saying Georgeats aka Georgia McDermott aka that chick who makes abso-f*cking-lutely everything she photographs & creates look amazing was my inspiration for this dish. I was up for a challenge & thought I could make her Rainbow Pie with buttery hazelnut crust.

A few minor obstacles in the first thirty seconds: no hazelnuts or hazelnut meal. Next was no pumpkin. Third is I am on a specialised food plan currently which means no dairy. No feta for me. Next is no chilli. I am also intolerant to onions. Sh*t, is anything going to be the same? Not really….unless you count that mine has eggs & a crust. Georgia your dish is the inspiration for mine, but mine looks pathetic in comparison to the vibrant colours of your rainbow chard (mine looked like a rainbow before I put them in the oven, then melted down to a murky pinky/brown by the time I excitedly pulled them out of the oven)

INGREDIENTS // CRUST
1 1/4 cup almond meal
3/4 cup buckwheat flour (I just whizz up buckwheat groats in a spice blender)
1/3 cup coconut flour
1 organic egg. Read the label peeps, free-range means nothing.
100g organic salted butter, melted
1 tbspn fresh rosemary

INGREDIENTS // FILLING
6 organic eggs
2 tbspns broccoli
1/4 cup rainbow chard, sliced
Handful spinach leaves
1/2 cup sweet potato, roasted in Rosemary

METHOD
1. Pre-heat oven to 200 degrees Celsius. Slice sweet potato, throw in the oven with a glug of olive oil, set the timer for 20 minutes.
2. While the sweet potato is in the oven, mix together the crust ingredients, then press into the tin/s. Of course I actually don’t have a pie tin either so I used two oversized ramekins, lined with baking paper.
3. Pull the sweet potato out of the oven, drop the temperature to 180 degrees celsius & throw in the pie crust. Set the timer for 10 minutes.
4. While the crust is in the oven, whisk up the eggs. Chop the chard & parsley. Try not to eat all the roast sweet potato.
5. Take out the crust, leave the oven on, throw in the egg filling with parsley & sweet potato, chard on top. Unlike me, put on a timer for 25 mins. Check it is cooked in the middle.

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peanut butter cookie

I do not normally eat foods containing coconut sugar but when my Mum bought me a pack of it about 6 months ago, I didn’t have the heart to tell her “I don’t eat that as it is high fructose” so it’s been sitting in the cupboard a while & I decided to use it

INGREDIENTS

1/4 cup peanut butter (I use Mayver’s)

1/4 cup coconut sugar

3 dessert spoons coconut flour (if you haven’t used it before, it is super absorbent & cannot be substituted for the same amount of a different flour)

1 egg

Pinch Himalayan pink salt 

Pinch cinnamon

Optional: 1 tbspn cacao nibs

METHOD

1. Pre-heat oven to 180 degrees Celsius.

2. Mix all ingredients together

3. Pop on an oven tray lines with baking paper, approx 4cm diameter

4. Cook for 10-12 minutes. Allow to cool if you can resist 😁 

   

Coconut flour cookies | vegan RSF DF GF

I wanted to make some lunchbox friendly cookies (ie nut-free) & came up with these vegan, paleo (replace RMS w honey or maple syrup if you want), dairy-free, gluten-free & refined sugar free wonders instead….

RECIPE
1/2 cup coconut flour
2 tbspns coconut oil
2 tbspns rice malt syrup (or your sweetener of choice)
1/2 tspn organic vanilla bean
Tiny pinch of salt
1/4 tspn bicarb
*optional: raspberries to put on top*

METHOD
1. Mix all ingredients together
2. Shape into cookies about 5cm diameter
3. Cook for 12 minutes @ 170 degrees celsius

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