Strong Complex Wheat has been a problem for me for quite some time and recently I have had to eliminate spelt from my diet ….. So that leaves me with all things Gluten Free.
Rather than lament the baked goodies I have made and enjoyed over the years I have decided to embrace my new status and push the boundaries to a new adventure.
Discovering intolerable ingredients in many prepared foods labeled ‘no trace of gluten detected’ makes me run to my own kitchen where I have control. Fortunately there are many stores these days where you can source plain ingredients that also don’t cost a fortune.
So let me share my Sunday night Cheese and Leek Quiche tart.… for 2 …
I used to make this with a puff pastry base …. but I think this is just, if not more yummy!
From the garden fresh rocket, parsley and silverbeet then slice up half a medium sized leek….. Lightly wilt all of these greens and leave to cool.
Soak for 5 mins … 1/2 teaspoon of chia seed in about 1-2 tablespoon of water til it becomes ‘gluggy’
Add 2 eggs to the soaked chia mixture and whisk
Warm 2 slices of gluten free bread in the toaster …. cut the crusts off and shaping roughly into rounds, roll flat with rolling pin.
Place the bread into 2 individual tart tins ( 5″ ) lined with bake paper ….. add the wilted greens, pour in egg mixture and season with salt and pepper. ( Don’t worry if some egg mixture flows over the edge of the bread …. it will soak up and cook just the same )
Top with tasty cheese and place into 170 – 175 degree oven for 20 mins until cooked and lightly browned on top.
I served this with lightly stir fried veg …. sliced brussel sprouts, carrots, broccoli and cauliflower stalks ( never throw out any stalks ) …. Oven roasted tomato and fresh snow pea shoots from the garden.
GarnetFleuri 