Tuesday, February 1, 2011

Grain Free Pie Crust

It is so easy and simple to serve a gluten free quiche with the filling of your choice:




Ingredients:
250 g Organic Quinoa
120 g Butter or Coconut Oil
1 Tsp Sea Salt
1 Tsp Gluten Free Baking Powder
90 g Water

Method:
  • Grind quinoa for 20 sec / speed 10
  • Add remaining ingredients and blend for 30 sec /  speed 5
  • Press dough with your fingers in a tart pan with removable bottom
  • Pour your filling in and bake at 175°C / 350°F for 20 minutes or until set


Glutenfreier Quicheteig

Zutaten:
250 g Quinoa
120 g Butter or Kokosoel, kaltgepresst
1 TL Salz
1 Tsp Weinsteinbackpulver
90 g Wasser

Zubereitung:
  • Quinoa 20 Sek / Stufe 10 mahlen
  • Restl. Zutaten zugeben und for 30 Sek / Stufe 5 mischen
  • Teig in eine Quicheform druecken, nach Belieben fuellen und fuer ca. 20 Min / 175°C backen




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Posted by Tebasile
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10 comments:

  1. AnonymousFebruary 1, 2011 at 11:05 PM

    Perfect! Will you share with us the filling as well?

    ReplyDelete
  2. DianaFebruary 2, 2011 at 2:07 AM

    In case you don't know this filling that I love:

    Eggplant filling

    Ingredients:

    250 gr onions (red or spring onions)
    500 gr eggplant
    35 gr of olive oil
    30 gr of pine nuts
    1 spoonful oregano
    Salt & pepper



    - Cut into pieces the onion and chop it: 4 seconds/ speed 3. Reserve
    - Cut the eggplant in homogeneous pieces, put them in the TMX, chop 2 seconds, speed 5
    - Add the onions and the rest of ingredients; program 30 minutes, varoma, reverse, spoon speed.

    ReplyDelete
  3. KimFebruary 3, 2011 at 8:41 AM

    Hi Elisabeth, The pie is simple and quite delicious!
    Thanks, Kim

    ReplyDelete
  4. TebasileFebruary 7, 2011 at 12:00 PM

    Hi Antony,

    yes. I have different vegetarian (egg and sourcream) and vegan variations with carrots, pumkin, mushrooms or adzuki beans. I have to take some new pictures.

    ReplyDelete
  5. TebasileFebruary 7, 2011 at 12:02 PM

    Hi Diana,

    This sounds wonderful. Do you still have to bake the filling?

    ReplyDelete
  6. TebasileFebruary 7, 2011 at 12:04 PM

    Hi Kim,

    I'm glad you liked it with onion and sweet potato filling :-)

    ReplyDelete
  7. DianaFebruary 11, 2011 at 12:18 AM

    Hi Elisabeth,

    Actually, I have never used it as a pie filling, more as a spread or side dish but it seems to me that it would taste great with your crust.

    I bought quinoa and hope to try this recipe soon :-)

    ReplyDelete
  8. TebasileFebruary 12, 2011 at 11:20 AM

    Hi Diana,

    You are right, it would work. I remember, that I baked a similar eggplant spread some time ago. I'm going to try it on a crust when local eggplants are available.
    I'm glad you want to try the crust :-) .

    ReplyDelete
  9. AnonymousAugust 8, 2011 at 10:16 PM

    Hallo Tebasile,

    kenne Dich vom VC und schaue von Zeit zu Zeit immer wieder gerne hier rein.

    Vielen Dank für dieses glutenfreie Rezept. Werde ich nach meiner Diät gut gebrauchen können, da ich mich dann gluten- und milcheiweißfrei ernähren muß.

    Gruß
    Pascale

    ReplyDelete
  10. TebasileAugust 15, 2011 at 9:05 AM

    Hallo Pascale,

    wie schoen, Dich hier zu lesen :-).
    Viel Erfolg und Alles Gute bei Deiner Ernaehrungsumstellung!

    LG,
    Elli

    ReplyDelete

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