Base
-100g coconut flour
-30g gluten free oats
-20g quinoa flour
-5g psyllium husks
-400g cottage cheese
-salt and pepper
Quiche
-1 large zuchinni, grated, water squeezed out
-200g roasted pumpkin
-1 onion, finely diced
-4 eggs
-15g coconut flour
-1 tsp Worcestershire sauce
-1/2 tsp wholegrain mustard
-salt and pepper
Method
1. Combine all base ingredients in a food processor (you may need to do it in two batches). Put in the fridge for 30 mins
2. Roll dough between two sheets of baking paper and place into a lined springform tin. Bake at 150C for 30-40 mins
3. Whisk together eggs, coconut flour, Worcestershire sauce, mustard, salt and pepper. Add zuchinni, onion and pumpkin
4. scoop quiche mixture into base and bake for 40-50 mins at 180C
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