Gluten Free Recipe Vegan Frittata
There are not a lot of vegan restaurants in our area. One in San Francisco serves a frittata that my husband enjoys. He’s allergic to eggs and he delights in eating something that seems like it contains eggs but doesn’t. I always have a taste of his frittata, hoping I’ll like it, but they use a smoky flavor that isn’t to my taste. My goal was to play around with garbanzo bean flour and master a healthy vegetable frittata that both of us enjoyed. This recipe succeeded and now husband says he likes it better than the restaurant version – high praise! hope you like it too, please let me know. Individual Gluten Free Vegetable Frittatas with Lemon Cashew Cream
Ingredients
For the frittata:
- Grease muffin tins with organic healthy oil such as tea seed coconut or avocado
- 2 cups organic kale – remove ribs and chop rather fine
- 3 Tbs. + 3 tsp healthy cooking oil tea seed, coconut, avocado, divided
- 2 cloves organic garlic minced
- Salt to taste
- 1 large organic tomato diced, or use a small can of organic diced tomatoes
- 1 cup Daiya cheddar cheese or mozzarella – or follow my recipe for cashew cheese here
- 2 cups organic garbanzo/fava bean flour
- 3 cups cold water
- 2 tsp. sea salt
- 1 tsp. organic garlic powder
- 1 tsp. organic dried thyme or oregano
- ½ tsp. organic turmeric
- ¼ tsp. organic ground nutmeg
For the lemon cashew cream:
- 1 cup organic cashews raw, soaked for several hours
- 3/4 cup water
- Zest of one organic lemon Meyer is preferable
- Juice of half an organic lemon optional: use the whole lemon to taste
- Salt and pepper to taste
Instructions
- Lemon cashew cream
- Combine all ingredients in a food processor. Mix until the cream is thickened and smooth.
- Taste and add more lemon juice, salt and pepper to taste.
- Frittata
- Preheat the oven to 450 degrees. Grease muffin tin with the oil and place it on a cookie sheet. You will have enough to fill about 14 total muffin cups.
- Heat 3 tsp. of oil in a skillet over medium heat. Add the garlic, kale and salt to the skillet. Saute about 3 minutes until the kale is a bright green. Set aside to cool.
- Dice the tomato and shred the cheese as needed.
- In a large bowl, mix the flour and the water with a whisk. Add 3 tbs of oil, herbs and salt and whisk until it is a smooth batter. This takes a minute.
- Lay out all the filling ingredients and add some kale, tomatoes and cheddar to each muffin tin cup equally.
- Use a measuring cup with a spout to pour the batter into the muffin tins. Fill them ¾ to 7/8 full, you need to leave a little room at the top.
- Mix each tin carefully with a teaspoon to ensure all is distributed equally. You can add a very small amount of the filling on top for some color.
- Bake for 20 to 25 minutes or until the quiches look browned and crispy on top.
- Remove them from the oven and let the muffin tin cool for at least 10 minutes. Letting them cool will help them be removed from the tin more easily. Using a knife loosen around the edges, remove each frittata and serve with the Lemon Cashew Cream and a healthy salad.
Notes
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Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Notes
I hope you enjoy this gluten free recipe for vegan frittata. It’s healthy, delicious and beautiful!
Buon Appetito!
Tried this recipe?Let us know how it was!
