Makes 8 servings
For gluten-free all-purpose baking mix:
1⁄4 teaspoon sea salt
3⁄4 cup almond flour
1 cup brown rice flour
3⁄4 cup tapioca flour
1⁄2 cup arrowroot starch
For oatmeal crust:
1⁄2 cup plus 2 Tablespoons vegan butter substitute, melted
1⁄2 cup brown sugar
1 cup gluten-free all-purpose baking mix
1 cup gluten-free old-fashioned rolled oats
2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1⁄2 medium sweet potato, cut into 1⁄4-inch-thick slices 6 large egg whites
2 large eggs
1⁄4 cup raw spinach leaves, shredded
If you’re tired of sticking to the same old gluten-free standbys, you’re in luck: In her new book, The Gluten-Free Revolution, author Caroline Shannon-Karasik highlights 75 healthy and delicious recipes that your family will love—whether you need to eat gluten-free or not.
To make the gluten-free all-purpose baking mix:
1. Mix flours in a medium bowl until thoroughly combined. (Additional flour can be stored in an airtight container in the refrigerator for up to a month and used as a flour substitute in baking.)
To make oatmeal crust:
1. In a medium bowl, combine all ingredients, breaking up brown sugar lumps by pressing against the sides of bowl with a fork. Set aside until ready for use.
To make quiche:
1. Preheat oven to 350°F. Press prepared oatmeal crust into an 8-inch rimless pie pan until evenly distributed. Set aside.
2. Heat olive oil in a medium pan over low-medium heat. Add garlic and sweet potato slices, cooking for 5 to 6 minutes, until browned. Flip potato slices halfway through cook time to ensure even browning. Remove from heat and set aside.
3. In a medium bowl, whisk together egg whites, eggs, spinach, and sea salt. Layer potato slices on bottom of oatmeal crust, overlapping if necessary. Pour egg mixture on top of slices, then place in oven for 30 minutes, or until browned on top and center has set. Allow quiche to cool for 5 minutes before slicing and serving.
Carbohydrates: 29 g
Fat: 21 g
Protein: 7 g
Fiber: 2 g