Today I have another quick, versatile, and packable recipe, perfect for take away lunches or picnics, or to enjoy as a main meal with a crunchy salad.
Egg-Free Crustless Quiches
Serves: 12 cups / Prep time: 15 minutes / Cook time: 30 minutes
- 3 tablespoons olive oil – extra virgin
- 2½ cups chickpea flour
- 3 cups water
- 2 teaspoons fine sea salt
- ²⁄3 cup jarred, drained and chopped semi-dried tomatoes
- ¹⁄3 cup chopped fresh basil leaves
- 1 clove garlic, minced
- Preheat the oven to 250° C. Put cupcake papers in the muffin tin.
- In a large bowl, whisk the chickpea flour, water, 3 tablespoons oil and salt until blended and smooth. Stir in the semi-dried tomatoes, basil and garlic.
- Divide the batter evenly among the prepared cups.
- Bake for 12 minutes. Crack open the oven door (to release steam). Close the door and bake for 10 to 15 minutes longer, until golden brown.
- Transfer the pan to a wire rack and cool for 15 minutes.
- Remove the quiches from the tin. Serve warm immediately, or let them cool completely before serving.
- Store in the fridge for up to 7 days or freeze for a month!
- Perfect lunch box size bites.
Eggs are an extremely healthy food – when they are free-range and the birds have green pick, natural sunlight, and are happy. However, many people build up an intolerance to eggs -particularly egg whites. Egg intolerance is the inability to digest the proteins found in eggs. You may be intolerant to one or both proteins found in eggs. The yolk and white of the egg contain two different types of proteins. If your body cannot digest the proteins, inflammation and swelling will result in your digestive system, leading to many flow-on symptoms and illness.
Often an intolerance to both eggs and dairy occur at the same time. The usual cause is intestinal injury or disease. Leaky gut, or gut membrane permeability, occurs from the use of many medications, such as ibuprofen, antibiotics, and Nexium, and also develops from excessive periods of stress. Click here to learn more about food intolerances.
A functional approach to this is to remove foods from the diet causing inflammation – easily discovered with a food intolerance test – and supporting gut healing, stress management, and diet over a period of 4 – 12 months. Most people can reintroduce eggs after a healing period and reap the benefits of eggs again!
If you want help building the best diet for your body, book an appointment today!