Oil free, grain free, gluten free, soy free, nut free, dairy free and egg free, this fluffy, light and satisfying sunflower seed vegetable quiche makes a perfect meal eaten with salad or steamed vegetables.
Makes One Quiche
- 60 g + 110 g sunflower seeds
- 110 ml water
- 195 g tapioca flour
- 1 tsp Himalayan salt
- 1 tbsp garlic powder
- 40 ml lemon juice
- 50 g leek
- 60 g broccoli florets
- 90 g chestnut mushrooms
- 175 g sunflower seeds
- 470 ml water
In a food processor or high speed blender, process 110 g sunflower seeds with the tapioca into a flour. Transfer to a bowl.
Blend 60 g sunflower seeds with 110 ml water until the seeds have started to release their oil and a thick cream has formed.
Add to the bowl and mix or knead together to create a dough. Roll out or press into a 25 cm flan dish. Bake at 180°C for 20 minutes.
Blend 175 g sunflower seeds with 470 ml water until smooth and set aside.
Slice the broccoli, leek and mushrooms, add them to a bowl and dress them with the garlic powder, salt and lemon juice and then mix with the sunflower seed milk.
Pour into the cooked base and bake at 180° for 30 minutes.