Chickpea Flour Quiches (vegan, grain-free, gluten-free

• Vegan
• Gluten free

• Produce

  • 1 cloves Garlic
  • 1 Herbs
  • 1 cups Vegetables or finely chopped /shredded raw vegetables, lightly cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 1/2 cups Chickpea flour
  • 2 tsp Sea salt, fine

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 3 cups Water

Found on powerhungry.com

Description

Ingredients

• Essential Batter:
• 3 tablespoons olive oil
• 2-1/2 cups (300 grams) chickpea flour
• 3 cups water
• 2 teaspoons fine sea salt (use 1-1/4 tsp if using table salt)
• ½ teaspoon freshly ground black pepper (or hot sauce of choice)
• Filling:
• 1 to 1-1/2 cups chopped lightly cooked vegetables OR finely chopped /shredded raw vegetables
• 1 to 2 cloves garlic, minced (optional, but really good)
• Herbs (fresh or dried) and spices of choice

Directions

• Preheat the oven to 500°F. Grease the cups of a 12-count standard muffin tin with oil.
• In a large bowl, whisk the flour, water, 3 tablespoons oil, salt and pepper until blended and smooth. Stir in the vegetables (I used ⅔ cup chopped roasted peppers and ¾ cup steamed kale in the photos) and garlic.
• Divide the batter evenly among the prepared cups.
• Bake for 12 minutes.
• Crack open the oven door to release steam. Close the door and bake for 10 to 15 minutes longer, until golden brown.
• Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.

Nutrition