Classic Tofu Quiche (ACD-friendly)


Here is another blog that I discovered that has a lot of wonderful healthy recipe's, especially for those watching their diets, and avoiding candida-contributing foods.

Good, healthy food!


Enjoy!

These muffins are a great way to start the day with both some fruit and some vegetables.  They’re sweet, but not overly so; and you won’t taste the spinach at all.  (Promise).

2 small apples, about 6-6 1/2 ounces (170-185 g) each, washed and cored (I used Granny Smith)

3  ounces (85 g) fresh or frozen spinach (include the stems)

1/4 cup (60 ml) natural smooth almond butter

2 Tbsp (30 ml) sunflower or other light tasting oil, preferably organic

2 tsp (10 ml) chia seeds, finely ground after measuring

2 tsp (10 ml) pure vanilla extract

1 tsp (5 ml) pure almond extract

1/2 tsp (2.5 ml) apple cider vinegar

1-1/3 cups (320 ml) unsweetened soy or almond milk, plus up to 2 Tbsp (30 ml) more, if necessary

1/2 cup (60 g) carob powder*

1/2 cup (75 g) brown rice flour

1/2 cup (60 g) millet flour

1/4 cup (30 g) arrowroot powder

2 tsp (10 ml) cinnamon

1 Tbsp (15 ml) baking powder

1/2 tsp (2.5 ml) baking soda

1/2 tsp (2.5 ml) xanthan gum, optional (muffins will be slightly crumbly without it)

1/4 tsp (1 ml) fine sea salt

Preheat oven to 350F (180C).  Line 12 muffin tins with paper liners, or spray with nonstick spray.

Coarsely chop one of the apples and place it in the bowl of a food processor.  Dice the other apple into very small pieces (about the size of blueberries) and place in a small bowl; set the second apple aside until later.

Add the spinach to the food processor, and process the mixture until almost smooth. Add the almond butter, oil, chia, vanilla, almond extract, vinegar and milk and process again until well blended.  Add the reserved diced apple to the processor and mix it in by hand until all the pieces are coated, but don’t process again. Set aside while you measure the dry ingredients, or at least 3 minutes.

In a large bowl, sift together the carob powder, brown rice flour, millet flour, arrowroot powder, cinnamon, baking powder, soda, xanthan gum and salt.  Add the wet mixture to the dry and stir until just blended.

Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the muffin cups and bake in preheated oven for 35-45 minutes, rotating the pan about halfway through, until a tester inserted into a center muffin comes out clean.  Cool five minutes in the pan before removing to a cooling rack.  Cool completely before sampling; the spinach will be discernible in the warm muffins, but the taste disappears once they’re cool.  Store, wrapped in plastic, in the refrigerator up to 4 days.  May be frozen.

* you may use cocoa instead of carob, but cut back the quantity a bit (perhaps 2 Tbsp/30 ml) and add a bit more sweetener.

Last Year at this Time: Old Habits Die Hard: Mocha Cereal Cinnamon Muffins (non-ACD recipe)

Two Years Ago: Dolmades, Deconstructed (Mediterranean Rice Casserole)

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