I’m currently congratulating myself a fairly ridiculous amount for having invented a pastry that tasted amazing. A Facebook friend had made quiche and I suddenly, desperately, wanted quiche – a bit of a challenge to start with when I can only use non-dairy equivalents, and an extra challenge because I’m not keen on the taste or texture of regular pastry. I don’t know how healthy what I made was but, along with the quiche, it tasted amazing.
Over half the flour was oat flour (put a load of oats in a blender), then less than a quarter of it was ground almonds (blender again), and another less than a quarter was flax seed (blender yet again, and I bought these ones rather than spending hours fishing them out of a seed mix). I shook on some tarragon then used Vitalite for the fat, and some water. It was too crumbly to roll all that well but, once cooked, held together just fine.
The quiche was mushroom and broccoli. It had a sprinkle each of 2 different vegan cheeses and it might be the nicest thing I’ve eaten this month.
Before this blog turns into a food blog, I’ll also mention that my exercise DVD arrived this afternoon and I therefore now have no excuse whatsoever not to do step aerobics!
Bottom left: snacking! OMG! Lentil chips – no regrets, anyway the bag’s empty now
Right: Crayfish and avocado salad with vegan camembert on oatcakes