Gluten Free Recipe

Individual Gluten Free Vegetable Frittatas with Lemon Cashew Cream
Makes about 14 individual frittatas, about 5 to 7 servings
For the frittata:
Grease muffin tins with organic healthy oil such as tea seed, coconut or avocado
2 cups organic kale – remove ribs and chop rather fine
3 Tbs. + 3 tsp healthy cooking oil, tea seed, coconut, avocado, divided
2 cloves organic garlic, minced
1 large organic tomato, diced, or use a small can of organic diced tomatoes
1 cup Daiya cheddar cheese or mozzarella – or follow my recipe for cashew cheese here
2 cups organic garbanzo/fava bean flour
3 cups cold water
2 tsp. sea salt
1 tsp. organic dried thyme or oregano
½ tsp. organic turmeric
1 cup organic cashews, raw, soaked for several hours
Zest of one organic lemon, Meyer is preferable
Juice of half an organic lemon (optional: use the whole lemon to taste)
Salt and pepper to taste
Lemon cashew cream
1. Combine all ingredients in a food processor. Mix until the cream is thickened and smooth.
2. Taste and add more lemon juice, salt and pepper to taste.
1. Preheat the oven to 450 degrees. Grease muffin tin with the oil and place it on a cookie sheet. You will have enough to fill about 14 total muffin cups.
2. Heat 3 tsp. of oil in a skillet over medium heat. Add the garlic, kale and salt to the skillet. Saute about 3 minutes until the kale is a bright green. Set aside to cool.
3. Dice the tomato and shred the cheese as needed.
4. In a large bowl, mix the flour and the water with a whisk. Add 3 tbs of oil, herbs and salt and whisk until it is a smooth batter. This takes a minute.
5. Lay out all the filling ingredients and add some kale, tomatoes and cheddar to each muffin tin cup equally.
6. Use a measuring cup with a spout to pour the batter into the muffin tins. Fill them ¾ to 7/8 full, you need to leave a little room at the top.
7. Mix each tin carefully with a teaspoon to ensure all is distributed equally. You can add a very small amount of the filling on top for some color.
8. Bake for 20 to 25 minutes or until the quiches look browned and crispy on top.
9. Remove them from the oven and let the muffin tin cool for at least 10 minutes. Letting them cool will help them be removed from the tin more easily. Using a knife loosen around the edges, remove each frittata and serve with the Lemon Cashew Cream and a healthy salad.
I hope you enjoy this gluten free recipe for vegan frittata. It’s healthy, delicious and beautiful!
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