As you may have noticed I have been trying to include more gluten free recipes. I still have a lot to learn about gluten free living, so when Kristin mentioned she needed testers for her Crash Course in Gluten-free Living, I jumped at the opportunity. I have been reading Cook Bake Nibble for a while and all of the recipes I have tried so far have been fantastic.
At the end of this post I will share a recipe for Mini Mediterranean Gluten Free Quiche which features Kristin’s flaky crust. I will also be giving away a copy of Kristin’s e-book, Crash Course in Gluten-free Living! Make sure you scroll to the bottom of the post for details! GIVEAWAY IS CLOSED
Crash Course in Gluten-Free Living Review
The crash course started with a 30 minute phone consultation where Kristin and I talked about my goals for the course and my food allergies. After the phone consultation, Kristin sent me a list of recipes and I chose three that I wanted to make. I thought it would be too much of a sugar high to make three desserts (we all know how much I love desserts!), so instead I chose to make gluten free quiche, muffins and quinoa salad.
The half-day crash course started with a pantry and fridge inspection for items that contain gluten. We pulled everything out and labelled the items with a red sticker (contains gluten), yellow sticker (may contain gluten) or a green sticker (gluten free!). Kristin was able to provide me with gluten free alternatives and brand recommendations for the items that contain gluten.
Next we headed to the grocery store where Kristin let me in on the secrets of gluten free shopping. We talked about shopping around the perimeter of the grocery store where all of the non-processed necessities are found. We also did a tour of the gluten free section where she pointed out great substitutes and gluten free brands.
After our grocery store tour, we headed back to my kitchen to learn how to prepare the three simple gluten-free dishes I chose. Kristin was so much fun to be with in the kitchen, we chatted away like old friends. While making the Vegan Almond Blueberry Muffins, Kristin explained that the key to a good gluten free muffin is the starch to grain flour ratio. The muffins were fluffy, delicious and you couldn’t tell they were gluten free!
The crust for the gluten free quiche we made is grain free, only has 5 ingredients and couldn’t be easier to make! The quiche came out beautifully; the crust was flaky, buttery and cooked to perfection. I liked this recipe so much I have made it a bunch of times since the course and I’ll be sharing my Mini Mediterranean Gluten Free Quiche recipe at the end of the post.
The Roasted Spring Veggie Quinoa Salad was the last thing on the menu and it was light, delicious and full of flavor and colors.
Mini Mediterranean Gluten Free Quiche (Paleo, Vegetarian, Dairy-free)
Mini Mediterranean Gluten Free Quiche is made with Kristin’s flaky gluten free paleo crust and is filled with delicious Mediterranean flavors like sun dried tomatoes, spinach, garlic and black olives. These mini quiches are dairy-free and make a perfect appetizer or brunch item.
Kristin’s Flaky Crust
- 2 cups almond flour
- ½ tsp salt
- ¾ tsp baking soda
- ¾ cup melted coconut oil
- 1.5 Tbsp water
- ½ red onion, finely diced
- 2 garlic cloves
- 2 handfuls of baby spinach, chopped
- ½ cup sun dried tomatoes, sliced
- ½ cup red olives, pitted and sliced
- 4 organic eggs
- ¼ cup nutritional yeast
- 2 Tbsp nut/seed mylk or vegetable broth
- Pepper to taste
- Preheat the oven to 350F and line a muffin tin with muffin liners.
- For the crust, whisk together the almond flour, salt and baking soda. Add ½ cup melted oil coconut and 1.5 Tbsp water, adding more oil as needed until mixture comes together. The pastry crust should be crumbly but hold together when pressed into a ball.
- Press the pastry crust into the muffin liners covering the bottom and half way up the sides. The crust should be roughly half a centimeter thick. Poke a couple holes in the bottom with a fork and place in the oven for 10 – 15 min, until lightly brown.
- While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 min.
- Add the garlic and sauté until fragrant, roughly 2 min.
- Add the baby spinach and sauté until wilted, roughly 5 min.
- Turn off the heat and stir in the sun dried tomatoes and olives and set aside.
- In a medium sized bowl beat the eggs with the nutritional yeast, mylk or vegetable broth and pepper until frothy.
- Once the crust is golden brown, remove from the oven and spoon the Mediterranean mixture into the crust. Top with the egg mixture and use the back of a spoon to smooth the top.
- Place the Mini Mediterranean Gluten Free Quiche into the oven and bake until the egg has set, roughly 20-40min.
This giveaway is now closed. Thanks to everyone who entered.
Kirstin has generously offered to giveaway her e-book, Crash Course in Gluten-free Living, to one of my lucky readers! Her e-book is packed with great gluten free living tips and tons of delicious recipes.
To enter the giveaway you have to sign up for my newsletter and leave a comment telling me you did. You can get bonus entries by following me on Twitter, liking me on Facebook following my LinkedIn Company page and subscribing to Kristin’s Newsletter. Please leave a separate comment for each entry, but remember you have to sign up for my newsletter for the bonus entries to count! This post is open to anyone anywhere and closes March 9th. The winner will be announced Monday March 11 along with another holistically delicious recipe!
If you are interested in signing up for the Crash Course in Gluten Free Living you can hop on over to Kristin’s blog and mention this post to receive 25% off. That is 100$ off, woohoo!