Raw Spinach Quiche
All the goodness of greens in one dish! This raw spinach quiche makes 8 pieces.
Ingredients for the crust:
- 2 cups raw walnuts
- 2 cups raw almonds
- Pinch himalayan or celtic sea salt
- 2 tablespoons warmed coconut oil to bind
Method:
Process nuts and salt in a food processor. Add warmed coconut oil to bind. You will know its the right consistency when you can form a shape out of the crust in your hand.
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Transfer to a removable base 9inch flan tin. Press out base and up the sides using your fingers to shape and firm. Place in the refrigerator while you make the filling.
Filling Ingredients:
- 3 cups fresh spinach, roughly chopped
- 1 cup raw cashews (soaked 2 hours and drained)
- 1 clove garlic
- 1 cup of sun dried tomatoes (soaked in just boiled water 20 minutes to soften)
- Handful basil, roughly chopped
- Handful dill, roughly chopped
- Half a red onion, roughly chopped
- 4 tablespoons warmed coconut oil to bind
- 4 tablespoons ground flax seeds
- 2 tablespoons lecithin granules
- 2 teaspoons nutritional yeast
- 1/2 cup filtered water
- 1/2 cup raw unpasteurised black olives for decorating
Method:
Place all ingredients except olives in a high speed blender and blend until you reach a smooth consistency. Pour into prepared pie crust and decorate with sliced black olives and set aside in refrigerator for 30 mins before serving.
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Serve with your favourite salad. You can also warm this dish before serving in the dehydrator at 147°F for 20 minutes.
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