Gluten-free and Egg-free Quiche with Dairy-free option

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:

Ingredients

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

Method

1. Place the pastry into a pie dish and cook at 160 C fan forced (180 C conventional) oven for 10 minutes.
2. 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.
3. In bowl, mix the Easy Egg powder, plain flour and water together until smooth.
4. Add the bacon, onion and vegetable mixture and mix well.
5. Place into the pastry shell and top with cheese (if using) and then slices of tomato.
6. Bake in the oven for about 15 minutes.

 

 

Gluten-free, Egg-free and Dairy-free Apple Crumble Cake

I was cleaning out my ‘recipes to try’ folder last weekend and came across this recipe for an Apple Crumble Cake. It wasn’t gluten-free or egg-free and was on a very yellowed piece of paper so it was obviously some time since I wrote it down. I have no recollection of where I got the recipe but it sounded so yummy that I thought I’d have a go. I made it with dairy, but a suggestion for dairy-free modification is listed also (I have now made it without dairy – the substitution is below). It’s a little time consuming to make but it’s well worth the effort.

Ingredients

300 g gluten-free plain (all-purpose) flour (I used Orgran) + a tablespoon full

225 g caster sugar

pinch salt

150 g butter (use Nuttelex or another dairy-free margarine for dairy-free)

100 g walnuts, chopped (if allergic to nuts, just leave them out)

85 g brown sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon gluten-free baking powder

1/4 teaspoon baking soda (bicarbonate of soda)

190 g natural yogurt or buttermilk (for dairy-free use rice milk plus 2 teaspoons lemon juice)

40 ml water + 1 teasoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if not allergic to eggs)

2 teaspoons vanilla extract

3 large or 4 small apples (I used 4 small pink lady apples)

Method

1. In a food processor mix the flour, caster sugar and salt. Add the butter and process until the mix resembles fine breadcrumbs.

2. Spoon 150 g of this mixture into a separate bowl and add the chopped nuts, brown sugar, cinnamon and nutmeg and mix well. Set aside.

3. To the rest of the mixture in the food processor, add the baking soda and baking powder and mix well. Add the yogurt, egg replacer and vanilla and process until it is mixed well.

4. Peel, core and chop the apples into 1 cm cubes and toss in the small spoon of flour.

5. Add the apples to the cake batter and mix.

6. Spread the cake batter into a lined 22 cm springform tin. Top with the nut crumble and press the crumble into the batter lightly.

7. Bake at 160 C (fan-forced) or 180 C/350 F (conventional) oven for approximately 50-55 minutes, or until an inserted skewer comes out clean. Allow to cool. We ate ours a little warm with some whipped cream.