I am SO proud of this recipe guys! SO SO SO proud! I mean 2-Ingredient Quinoa Crust, the title says it all. It screams amazingness!!! Ok, so, most gluten-free or vegan crusts have an ingredient list that make you dizzy. In order to get the crust to resemble a regular wheat flour butter crust one has to work with several different gluten-free flours and/or all kinds of sticky stuff that isn’t egg nor butter. In case you haven’t noticed, all my vegan and gluten-free recipes are always recipes that do NOT try to imitate anything other than what they are. My gluten-free and vegan recipes are more like naturally gluten-free and vegan, without trying to resemble anything else than what they are so they aren’t compared to anything else and just enjoyed without thinking something is missing. Was this too confusing? I mean, I don’t like all those “vegan” chicken nuggets and “vegan” meat imitations that don’t taste like chicken or meat or anything AT ALL and are almost always made of tofu (a highly, highly, highly processed soy product). When eating vegan I so much prefer a dish that is naturally vegan such as a veggie loaded lentil soup. There is no ingredient trying to resemble anything but what it truly is: a vegetable or lentils and the soup doesn’t taste like it’s missing anything at all. It is complete and delicious and, well, naturally vegan, oh, and naturally gluten-free, too by the way ;)
This pie or tart crust is not a vegan and/or gluten-free imitation of a flour butter crust. It is simply a delicious 2-ingredient quinoa crust that is intended to taste like quinoa and does taste like quinoa and happens to magically and naturally be vegan and gluten-free, how awesome is that?!? The first time I made it, I did have in mind that I wanted to make a vegan quiche (this one), but I didn’t want to experiment with brown rice flour, tapioca starch, egg replacer stuff, some sort of oil and what not but have something simple that tastes good and if possible boosts the quiche’s nutrition even further. I figured, if the crust didn’t stick together as planned, and fell totally apart after baking, it could simply be eaten as a side to the filling because, well, it’s just cooked quinoa and a bit of flax meal, right?
It DID however hold its shape amazingly and now after the second quiche recipe (this one) I decided to devote this crust recipe a whole blog post of its own. It deserves it. If you are looking for a naturally vegan and gluten-free and nut-free tart or pie crust or if you are simply looking for a delicious quinoa crust for no dietary restriction reason but rather the love and admiration for quinoa itself, look no further, you have just found YOUR RECIPE!!! Since quinoa has a fairly neutral/nutty taste I think it fits for both, sweet and savory dishes. You may want to experiment adding a tiny bit of maple syrup for a sweet tart or you can cook the quinoa in vegetable broth instead of water for a savoury dish. Awesome, right?
I think by now absolutely the whole world is familiar with this extraordinary seed called quinoa and everybody knows it is extremely healthy and nutritious. If you still want to read about aaaall the specific benefits of this super food you may want to check out this article from the website “The World’s Healthiest Foods”. It is an awesome website that I consult a lot for information about all kinds of foods. I hope you create your own tarts and pies with this crust and send me some nice pictures of your creations to share on Green Healthy Cooking’s Facebook Page :D
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