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Spinach Mushroom Quiche

Posted in Breakfast and Brunch on 2014-04-24
Spinach Mushroom Quiche
Difficulty 5 minutes Serves
A super tasty raw spinach and mushroom quiche by Sarah Elmore of Ooh La Raw! Gluten free zucchini flat bread made with fresh zucchini squash, sprouted flour, olive oil and flax combines with a savory filling made from blended cashews, lemon, garlic, mushrooms, and spinach. Serve with a green salad topped with your favorite balsamic vinaigrette!

(adapted from Ani Phyo

Ingredients

Crust (zucchini flat bread):

2 c chopped zucchini
1/4 c evoo
1 t sea salt
1 c sprouted flour
1 c flax meal

Filling:

2 t garlic
1 t sea salt
2 c cashews
1/4 c lemon juice
1/2

Directions

Crust :

1) place the zucchini, oil, & salt and process into a puree.


2) add the sprouted flour and flax meal and process into batter.


3) spread evenly on a dehydrator tray and dehydrate for 6