These muffins are really just the eggless quiche recipe converted into a quiche cake recipe. The recipe is exactly the same (remember to omit bacon and cheese for vegan/dairy-free) but I just omit the pastry. I add 150 g of gluten-free self-raising (cake) flour to the mixture before cooking in muffin trays until brown and cooked through. They freeze and reheat well in the microwave. For the eggless quiche recipe it’s here.
I saw this vegan egg substitute product on Facebook a little while back and couldn’t wait to make an eggless quiche with it. I picked some of the product up at the Gluten Free Show in Brisbane two weeks ago and last week gave it a try. I have found that the recipes put out by the company on their website and Facebook video seem to vary in the quantity of ingredients used, so I tried my own and have published it here so you know that the quantities work well. Their version had mushrooms which I don’t like so I left them out. As I’m not vegan (I have an egg allergy) I included bacon and cheese in this quiche, but I really think that it would taste just as good without. Here’s the recipe:
1 gluten-free and vegan puff pastry sheet defrosted (I use the ones from the Gluten Free Bakery)
1 tablespoon olive oil
A few rashers of bacon (leave out for vegan)
1 small onion, finely chopped
1 medium zucchini, grated roughly
1 small carrot, grated roughly
1 tomato, sliced
50 g Orgran Vegan Easy Egg
1 teaspoon gluten-free plain flour
a handful of grated cheese (omit for vegan)
290 g water
- Place the pastry into a pie dish and cook at 160 C fan forced (180 C conventional) oven for 10 minutes.
- Heat oil and add the bacon and onion and fry for a few minutes. Add the zucchini and carrot and cook a further few minutes. Remove from heat.
- In bowl, mix the Easy Egg powder, plain flour and water together until smooth.
- Add the bacon, onion and vegetable mixture and mix well.
- Place into the pastry shell and top with cheese (if using) and then slices of tomato.
- Bake in the oven for about 15 minutes.
Recently Melinda from Melinda’s Gluten Free Goodies has produced these new packet mixes and asked for taste testers and feedback so I signed up. I’m always willing to try new products so here are my comments:
Lower Carb Pancake Mix
I made these according to the packet directions except that I used egg replacer (Orgran No Egg powder and water) and also added a little vinegar to the milk (as per packet suggestion). I used dairy milk as I can have dairy. They can be made vegan with a dairy alternative. I cooked them with my pancake maker and found that they cooked up just like my regular pancake mix I have published here. The result was a yummy pancake that we ate with maple syrup. All here liked them, but noted that the pancake itself didn’t have added sugar/sugar substitute which meant that they could be used as a savoury pancake in place of a burger bun, for example. If you prefer a sweeter pancake, it would be easy enough to add sugar to the mix before adding the liquids. Note that they are not suitable for people with nut allergies, as they contain almonds. We recommend them! Here’s what they looked like:
Seed Cracker Mix
Next I tried the seed cracker mix. This was really easy to make and I just followed the packet directions exactly. I cooked them for an hour and they look exactly like they should. They taste nice, although the only negative comment I could make was that they were lacking in salt. I’m not a huge salt fan, but these ones needed some salt sprinkled over the top of them before eating. At the Gluten-Free Show in Brisbane two weeks ago I saw Melinda and made this comment and she said that a number of people had complained of either too much salt or too little salt. She thinks that, in the batch produced for taste testing, that the salt sank to the bottom of the mix so that some came out with hardly any salt and some had way too much. I don’t know anything about the production process but there is probably a way to fix the problem. Here’s what they look like: