I just discovered this amazing thing from Green Healthy Cooking and had to share. Suuuuper simple. It’s barely even a recipe. This crust has two ingredients (not including water), quinoa and ground flax seeds. It’s a fabulous flourless base for a breakfast tart, pizza, or quiche. On weight-loss, it makes a good breakfast. On maintenance, it makes an even better breakfast, or an awesome lunch.
2-Ingredient Quinoa Crust (V)
Each Serving Contains:
- 4 oz Grain
- 1/8 Protein
- 8 oz cooked quinoa (about 3/4 cup dry) (2 grain servings)
- 1/2 oz (2 Tbsp) ground flax seeds (1/4 protein serving)
- Mix 2 Tbsp of ground flax meal with 2 Tbsp of water to make a “flax egg” paste in a small bowl. Add a little more water if it’s too sticky. Set aside.
- Combine 1 cup of dry, rinsed quinoa and 1.5 cups of water into a pot. Simmer, covered with a lid until the water is absorbed, about 10 minutes. There will be some leftover, save it for tomorrow. (Here are some ideas!)
- Remove from heat, fluff with a fork and transfer to a bowl. Let cool, rinse in a strainer, or refrigerate. This is a great thing to do with leftover batch-cooked quinoa.
- Preheat oven to 400 degrees F.
- Add the flax mixture to the quinoa and knead together with your hands until it is well mixed and can be formed like a dough. Add water (a tablespoon at a time) to make it stickier. It should be pretty wet and sticky.
- Lightly grease a pie pan or tart pan and press the crust mixture evenly into it. Alternatively, to avoid oil, press it into a circle on a piece of parchment paper. It won’t stick. I prefer doing that to filling it into a pan actually, but that could be laziness.
- Bake 25-30 minutes, or until golden.
- Fill with your desired filling. Try a breakfast tart with fruit and vegan ricotta flavored with a little vanilla and cinnamon, a veggie quiche, or perhaps a pizza-like meal with my dreamy plant-based pesto ricotta!
Substitutions: If quinoa isn’t your thing, you might try making a crust with millet or oats instead. You could also use an egg as a binder instead of the flax and it wouldn’t change the quantity calculations.
Maintenance Modification: Use 12 oz of quinoa instead of 8, to obtain 6 oz per serving. You could increase the flax a tiny bit but I didn’t bother. Maybe it was a tiny bit more crumbly than it would have been otherwise but it worked fine. I like to make 4 little 3-oz tarts (see below) and eat 2 for breakfast.
Recipe Source: greenhealthycooking.com, reblogged by Katie’s Bright Kitchen