Most kids love all things "mini", that they can eat with their hands. These are deviously packed with seeds and spinach and are perfect for a super-healthy, light afternoon tea.
Ingredients (makes 6 mini quiches): How to make the base: 60g chickpea flour 20g chia seeds 20g sunflower seeds a pinch of turmeric salt and pepper to taste a teaspoon of coconut oil Water at room temperature Mix all the ingredients together and slowly add water, mixing constantly with a spoon until you reach a very thick paste consistency. With wet hands divide the mixture into your 6 mini quiche baking tin and press down. How to make the filling: 1 onion chopped 2 garlic cloves sliced 150g fresh Spinach 2 eggs Salt and pepper to taste a teaspoon of coconut oil 50g freshly grated cheese a tablespoon of honey Saute the onion and garlic over high heat using the coconut oil. Once nicely brown add the spinach and cook. Using high heat will prevent the spinach losing too much water. Once cooked take it off the heat and cut the mixture up into small pieces. Once cooled add the cheese, salt, pepper, honey and eggs and mix well. Pour over the 6 mini quiche bases and cook for approximately 40 minutes until lightly brown. Let cool and enjoy cold or hot!
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